The only way to know why a classic is a classic is to have tried it yourself.

WHAT YOU NEED

Ingredients

Middle dough: 300 grams of bread flour
45 grams of fine sugar
1.2 grams of yeast
21 grams of protein
84 grams of animal fat
96 grams of milk
6 grams of butter
Main dough: 24 grams of protein
18 grams of milk powder
3.6 grams of salt

How TO MADE Hokkaido toast

Steps 1 to 4

1. Mix the ingredients of the dough (bread flour 300 grams, fine sugar 9 grams, yeast 1.8 grams, protein 21 grams, animal cream 84 grams, milk 96 grams, butter 6 grams) and knead until the dough is smooth, refrigerate for 18 to 24 hours, ferment until twice the size.

2. Tear the fermented dough into small pieces and add the main dough material (24 grams of protein, 45 grams of fine sugar, 1.2 grams of yeast, 3.6 grams of salt, 18 grams of flour) except for the butter and mix until smooth and elastic.

3. Add 6 grams of butter and stir until complete.

4. Ferment for about 10 minutes.

Steps 5 to 8

5. Divide the dough into three equal parts, knead round and loosen for 15 minutes.

6. Take a piece of dough and knead it into an oval.

7. Turn over, fold both sides to the middle.

8. Long again, thin at the bottom, rolled up from top to bottom.

Steps 9 to 12

9. Put it in the oven.

10. Fermented to twice the size, scrub the surface of the egg yolk.

11. Preheat the oven, 180 degrees, lower layer, up and down fire, bake for about 35 minutes.

12. After coloring, add tin paper according to the situation.

13.

Handy cooking tips

　　After the bread comes out of the oven, it is immediately removed from the mold, dried, cooled, sealed, and stored.