Ingredients
High-gluten flour ( 270g ) | Low-gluten flour ( 30g ) |
Whipping cream ( 80g ) | Yeast ( 3g ) |
Eggs ( 1 ) | Milk ( 100g ) |
Milk powder ( 15g ) | Sugar ( 40g ) |
Salt ( 3g ) |
How to make Hokkaido bread
1. Prepare the required ingredients.
2. Pour all ingredients except yeast into the bread bucket first in liquid and then in solid form.
3. Stir until there is no dry powder, put it in the refrigerator for half an hour, and add yeast.
4. Knead until complete.
5. Cover with plastic wrap and ferment at room temperature.
6. The dough is fermented until doubled in size.Dip your finger in flour and poke holes without shrinking or collapsing..
7. After exhausting, divide into three equal parts, round and relax for 15 minutes.
8. Roll out into an olive shape, turn over and roll up, then bake for 10 minutes and repeat.
9.The rolls rolled into mold sizes are arranged neatly.
10.Cover with a damp cloth and place in the oven in fermentation mode for 40 minutes to 1 hour, about 40 minutes to 1 hour.
11. Let the bread rise to 9 minutes.Preheat the oven, spray water on the surface, and cover the lid.
12.170 degrees for 35 minutes for the middle layer, and then demould after cooling.
13. After demoulding, cut into pieces and store in a sealed bag at room temperature.
Tips
1.Hokkaido bread has direct method, tangzhong and medium method.This is the direct method.
2.Hokkaido is a bread that consumes light butter.
3.Put it in the refrigerator to make it easier for the bread to come out of the film.
4.When shaping the bread, remove as much air as possible, and roll it tightly to avoid large holes in the internal tissue.
5.The purpose of spraying water on the surface is to achieve the luster of the finished oil, or you can also apply egg liquid.
6.If your oven does not have a fermentation function, put a cup of warm water in the oven to maintain the humidity, and turn it on to 38 degrees for final fermentation.
7.The values are all relative and depend on the water absorption rate of your own flour and the oven temperature.
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