How to make Hokkaido toast

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  1. Put the liquid at the bottom, flour in the middle layer, and yeast on the upper layer.Pay attention to the yeast and The salt separates and the yeast buries in the dough pit.Knead the dough to the complete stage.At this time, a uniform and large film can be stretched out, with a certain degree of toughness, and the edges of the holes are neatly rounded.

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  2.Put the good dough into a clean basin.

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  3. Place in a warm place and ferment until twice the original volume.Poke a hole with your finger.If it does not shrink or rebound, it means fermentation is complete

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  4.Put the dough on Rub the chopping board a few times to release the gas.

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  5. Divide the dough into 3 portions and roll into balls, cover with plastic wrap and let rest for 20 minutes.

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  6.Take a piece of dough and roll it into an oval shape with a rolling pin

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  7.Then roll it up.

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  8.Put the neat toast dough into the toast box.Ferment for 2 times until 9 minutes full.Cover the lid and put it in the oven at 160 degrees for about 40 minutes.

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  9. Unmold while hot and let cool.