How to make whole wheat Hokkaido toast

• 

  1.Pour all the ingredients except butter into the kitchen machine, knead until gluteny, then add softened butter.Knead until fully expanded, cover with plastic wrap and ferment.

• 

  2.For the dough in the complete stage, you can see it by taking a ball and spreading it out slowly.A thin and tensile film.

• 

  3.The best state of butter softening, for reference.

• 

  4. Place in a warm place to ferment until the dough doubles in size.

• 

  5.The best condition is that the dough does not collapse or sink back when you poke it with your finger.

• 

  6. Take out the dough, deflate, divide into three equal parts, cover with plastic wrap to relax 10 minutes.One of the doughs is about 15 grams more than the other two doughs.The toast produced in this way will naturally have a mountain shape with a high center and low sides.

• 

  7. After resting, take a piece of dough and roll it into an oval shape, then turn it over and Roll up to about 1.5 circles from top to bottom.

• 

  8. Roll the three doughs in sequence, cover them with plastic wrap and let them rest for 10 minutes.

• 

  9. Then roll it for the second time, take a portion of the dough and roll it into a long and thin strip shape, turn it over and roll it up from top to bottom, about 2.5 times.

• 

  10. Roll it up and put it into a 450g toast box for fermentation.

• 

  11. Ferment until the dough is the size of the flat surface of the toast box.Take it out of the oven and preheat it at 180 degrees.hot.

• 

  12. Then apply a layer of egg liquid on the dough.

• 

  13.Put it into the preheated oven and bake at 180 degrees for 40 minutes.Remember to cover with tin foil when coloring a little, because coloring will continue later.

• 

  14. It’s out, beautiful! It's perfect for breakfast or lunch for weight loss with a glass of avocado milkshake.