Cooking skills of Hokkaido bread

Hokkaido milk bread is made by seed method, which can make the bread softer. The formula uses dairy raw materials such as fresh cream, milk, milk powder and butter. The prepared toast milk is rich in flavor and soft and elastic in texture.

Hokkaido milk toast

food

Zhongzhong:

Toast powder 500g sugar 18g yeast 3g protein 40g milk 200g whipped cream 140g butter 10g.

Main dough:

Protein 40g sugar 75g edible salt 5g yeast 2g milk powder 30g butter 15g

working methods

1/ Prepare ingredients;

2/ Weigh all dielectric materials together;

3/ Stir to form dough, but don't stir too smooth;

4/ Ferment the dough once, which is about twice as big, and the effect of cold storage overnight is better, and the fermentation state is very beautiful;

5. Prepare the main pasta;

6/ Put all the main ingredients into a mixing tank for mixing;

7/ Stir the dough until smooth and add butter;

8/ Stir the dough until a glove film is formed;

9/ Take out the dough and relax for about 30 minutes;

10/ Divide the loosened dough into 6 equal parts and relax 10 minutes;

1 1/ Take a portion of dough, roll it into a tongue shape, and turn it over;

12/ Roll up the dough from top to bottom;

13/ Make 6 portions of dough in turn and put them into a toast mold for final fermentation;

Bake at 14/ until the mold is 8 minutes full. Preheat the oven and bake at 190 degrees for 35 minutes.