How to make Hokkaido toast

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  1.Prepare raw materials

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  2.Put the Chinese ingredients into the bread machine and start a kneading program to knead it into a smooth dough

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  3.The dough is relatively dry, wrap it in a bread bucket with plastic wrap and put it in the refrigerator for 16 to 20 hours

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  4.Tear the fermented medium-sized wire drawings with honeycomb holes into small pieces and put the main dough ingredients except butter and salt into the bread machine, mix and knead by hand

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  5.Make to the expansion stage

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  6.Add butter and salt

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  7.I use Use the rubbing method and the dough-stretching method to get the film out in 20 minutes

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  8. Divide into three equal parts and relax for 10 minutes

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  9.Gently press flat with your hands to release air

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  10.Turn over and roll up from top to bottom to rest for 10 minutes

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  11.Use a rolling pin to gently roll the roll 2~2.5 times

• 12.Put the toast mold into the oven for fermentation and put hot water in the oven

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  13.After 50 minutes, let it rise until it is 80% full (do not overproof it).Brush the surface with egg wash and put it in the preheated oven at 180 degrees for 25 minutes.

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  14.It is best to eat it when it comes out of the oven and the aroma of milk is fragrant

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  15. It’s good to slice it after it’s cooled, but it’s recommended not to spread any jam, butter or anything else as it’s too much.The bread itself is delicious