Hokkaido Toast

Overview

Hokkaido toast---a toast that every baking lover will not miss. It is soft and mellow, with endless aftertaste. Although the direct method is used, the softness will not disappoint. The recipe is based on Bo Hui, thank you for sharing!

Tags

• baking
• children
• bread
• breakfast
• toast
• high gluten flour
• low gluten flour
• milk powder
• sugar
• whipping cream
• dry yeast
• milk
• protein
• salt

Ingredients

Steps

1. 1 Mix all the ingredients in a bowl and mix evenly into a dough.

   

2. 2 Put it into the bread machine and perform two kneading programs for a total of 40 minutes. Knead the dough until it is fully expanded. The dough can be easily pulled out of the glove film.

   

3. 3 Take out the bread barrel and cover with a damp cloth to ferment until the dough doubles in size.

   

4. 4 Take out the dough and sprinkle dry flour to prevent sticking. Knead the dough and deflate completely. Divide the dough into three equal parts, roll into a ball and let rest for 10 minutes.

   

5. 5 Flatten the dough and roll it into an oval shape.

   

6. 6 As shown in the picture, fold the top and bottom to the middle. Relax for 5 minutes.

   

7. 7 Continue to roll out the dough roll, thinning the bottom edge to the same width as the toast box, with the edge facing upwards.

   

8. 8 Roll it up from top to bottom, roll it tightly, and pinch it tightly.

   

9. 9 Make three dough rolls, place them side by side in a toast box, cover with a damp cloth for secondary fermentation.

   

10. 10 Let the toast ferment until the toast box is nine minutes full.

    

11. 11 Brush an even layer of egg wash on the surface as shown in the picture.

    

12. 12 Preheat the oven to 180 degrees, close the lid, put it in the lower shelf of the oven, and bake for about 35 minutes.

    

13. 13 Take out the toast box and smash it twice. Immediately take out the toast, place it on the grill wire, let the toast cool completely before slicing.

    

14. 14 Finished product picture.