Ingredients ?

(Using 100% refrigerated medium seed method)

Medium seed ingredients:

High gluten bread flour 500g

Fine sugar 15g

Dry yeast 3g

Milk 160g

Light cream 140g

Egg white 35g

Butter 10g

Main Dough:

Egg white 40g

Sugar 75g

Salt 6g

Dry yeast 2g

Butter 10g

Hokkaido Toast Directions ? Mix the ingredients together, knead by hand or machine to form a dough without sticking to the hands, then put it into a bowl and cover with plastic wrap and ferment in the refrigerator for 24 hours. Hokkaido toast recipe Step 1 take out the refrigerator fermented dough, hand tear small dough into the mixer, add the egg white, granulated sugar, salt, yeast, mix on 3 medium speed. Hokkaido toast practice step 2

By experience mixing to 15 minutes or so to see the surface of the dough organization began to smooth non-stick pot, if not continue to start observing, until the non-stick pot when put

butter, began to mix on low speed 1 gear mixing evenly, and then mix on medium speed until the state of full extension. (To the dough to hold hooks do not stick to the basin is appropriate.) Hokkaido Toast Step 4

Take out the fermented dough and weigh it, divide it into six small portions (average about 160 grams each), knead and relax for 15 minutes (it is recommended to cover it with plastic wrap to prevent air from drying out). Hokkaido Toast Step 5

Relax the dough, roll out to a long oval shape, then flatten the bottom edge, roll it up from top to bottom, close the mouth facing down, cover with plastic wrap and let it rest for 15 minutes. How to Make Hokkaido Toast Step 6