Recipe: Middle Hokkaido Toast - No Butter Edition

Home Cooking Recipe: Middle Hokkaido Toast - No Butter Edition

Notes:

I like the soft and soft bread of Hokkaido. I always think that the added butter will make the dough become sticky, so I wonder if I can use butter. So I have this experimental approach, verified by my test group: success. Welcome everyone to try together.

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix the middle materials together, simply and evenly. Do not rub for too long, cover with a damp cloth, freeze the fermentation for 18 hours, and after double the size, take it back to room temperature for about two hours.

    Mix the middle materials together, simply and evenly. Do not rub for too long, cover with a damp cloth, freeze the fermentation for 18 hours, and after double the size, take it back to room temperature for about two hours.

  2. Home Cooking Recipe: Knead the dough into small pieces and place the “dough” material.揉 to the full state.

    Knead the dough into small pieces and place the “dough” material.揉 to the full state.

  3. Home Cooking Recipe: Pull out a smooth film after finishing

    Pull out a smooth film after finishing

  4. Home Cooking Recipe: Divide the dough into 5 equal rounds and let stand for 20 minutes.

    Divide the dough into 5 equal rounds and let stand for 20 minutes.

  5. Home Cooking Recipe: Roll the small dough into a cylindrical roll and place it in the toasted mold of the oiled paper.

    Roll the small dough into a cylindrical roll and place it in the toasted mold of the oiled paper.

  6. Home Cooking Recipe: Fermentation twice to twice, the oven is preheated to 180 degrees, and the lower layer is baked for about 40 minutes.

    Fermentation twice to twice, the oven is preheated to 180 degrees, and the lower layer is baked for about 40 minutes.


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