One of Hokkaido Toast Practices:

raw material

Medium species: flour175g, instant yeast 3g, milk 72.5g, protein 37.5g..

Main dough: 75g of flour, 45g of fine sugar, 3g of salt, 55g of whipped cream and 20g of butter.

method of work

1, the yeast in the middle seed is dissolved in warm milk, and then mixed with other raw materials in the middle seed and kneaded evenly. Ferment at room temperature (about 26 degrees) for 2-3 hours to 2-3 times the size. (Special note: the medium-sized dough is fermented at room temperature, or it can be kneaded the night before and fermented in the refrigerator (17-24 hours), and it can be made the next day. )

2. Tear the medium-sized dough into small pieces, mix them with the main dough materials except butter, knead them until they are expanded, add butter, and knead them to a complete stage.

3. Let the fermented dough relax for 30-45 minutes.

4. After the relaxed dough is taken out and exhausted, it is divided into two pieces on average, and it is relaxed after rounding 15 minutes.

5. The loosened dough is rolled into an oval shape, and then folded inward from one third of the top and bottom.

6. Thin the bottom edge and roll it from top to bottom.

7. Discharge the dough into a toast mold, ferment it for the last time until it is eight minutes full, put it into a preheated 180℃ oven, lower layer, fire up and down, about 45 minutes, color it and cover it with tin foil.