It's the most satisfying toast I've ever had, and I don't think I've ever had a toast before, because most of them are made at night, and the lights aren't good at home at night, so I never take my camera.I've been eating a lot of toast these days, but I'm not satisfied enough, today's Hokkaido toast finally feels fulfilling, except for this little regret of not being able to top it, the rest of me is quite satisfied with my performance.It takes 20 hours to make this toast, and 20 hours to make only one toast, and the yield is too low.I've been cutting toast all my life, but it's not a knife, it's not a knife.

WHAT YOU NEED

Ingredients

Moderate amounts
75 grams of flour
45 grams of fine sugar
3 grams of salt
55 grams of cream
20 grams of butter

How TO MADE Chinese Hokkaido toast

Steps 1 to 4

1. All the ingredients in the medium are mixed and kneaded into a smooth dough

2. After 20 minutes of fermentation at room temperature, refrigerate for 17 hours.

3. After 17 hours, the dough has doubled or more than doubled in fermentation and is removed from room temperature for 20 minutes.

4. The dough is cut into small pieces with scissors, added to the cooking dough material (except butter), kneaded to a smooth dough, and a thicker film can be pulled out, added to the butter and continued kneading

Steps 5 to 8

5. The small holes in the thin film are smooth until the dough comes out of a very tough glove film.

6. The dough is placed in a smooth round shape in the hand, placed in a bowl coated with a layer of oil, covered with a preservative film, and fermented for about an hour.

7. The dough is fully fermented in about an hour.

8. Remove the dough, ventilate it into three equal parts, roll it around and cover it with a preservative film for about 15 minutes.

Steps 9 to 12

9. The dough is folded into thick oval slices and rolled.

10. Put it in the toast box.

11. Put it in the oven, add a glass of hot water, 37 degrees, ferment until the toast is 9 percent full.

12. Set the oven to 165 degrees, 175 degrees, and bake for 43 minutes.

Steps 13 to 16

13. Remove the toast and seal it after cooling.