How to make toast in Hokkaido?

The Chinese medicinal materials are mixed together, kneaded by hand or hammered by machine into a non-sticky ball, put into a pot, covered with plastic wrap, and fermented in cold storage for 24 hours.

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Take out the medium-sized dough made in the refrigerator, tear it apart by hand and put it in the blender. Add egg white, fine sugar, salt and yeast, and stir at medium speed in third gear.

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According to the experience, stir 15 minutes or so to see that the surface of the next group of tissues begins to be smooth and non-sticky. If you don't continue to observe, put it in until it is not sticky.

Butter, start stirring at low speed 1, and then stir at medium speed until it is completely expanded. (It is advisable to hold the hook and not stick to the basin. )

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Take out the dough, wrap it in a bowl, cover it with plastic wrap and ferment for 30 minutes.

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Take out the fermented dough, exhaust it, weigh it, divide it into six small portions (about160g each), knead it into a circle, and relax it for15min (it is recommended to cover it with plastic wrap to avoid air drying).

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Relax the dough at the back, roll it out into a long oval shape, then roll the bottom edge thin, roll it up from top to bottom, close it, cover it with plastic wrap, and relax 15 minutes.

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After relaxing, roll it into an oval shape again, roll it up from top to bottom, close it, put it into a toast mold, cover it with plastic wrap and ferment.

Fermentation takes about 90 minutes to 120 minutes according to the temperature, and the film can be put into the oven when it is eight minutes full.

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