It's 100% Chinese Hokkaido toast, and it's all over the internet, and it's one of my favorite toasts, and it's soft, it's sweet, it's rich, and it's addictive to eat with your hands...

WHAT YOU NEED

Ingredients

250 grams of wheat flour (medium grain)
18 grams of protein
Milk (medium weight) 80 grams
70 grams of cream (medium)
Fine sugar (medium) 8 g
That is
2 grams of yeast.
Butter (medium seed) 5 g
20 grams of protein
Fine sugar 37 grams
15 grams of milk powder
5 grams of butter
1 g of yeast
3 grams of salt

How TO MADE 100% Chinese Hokkaido toast

Steps 1 to 4

1. The intermediate material is mixed together into a lump, covered with a preservative film, and fermented at room temperature to 2.5 times greater;

2. All the dough materials except the butter and the middle seeds are mixed together until the surface is smooth, a slightly thick film can be pulled out, the butter is mixed until the complete stage, rolled, put in a bowl, covered with a preservative film and fermented for 30 minutes.

3. The dough is gently pressed out of the air, divided into three equal parts, rolled round, and covered with a 15-minute preservative.

4. One by one, they become ellipses.

Steps 5 to 8

5. After folding, fold inwards from one-third up and down and cover with a preservative film for 10 minutes;

6. The dough is then kneaded again to grow into strips.

7. Cylindrical from top to bottom;

8. The rolled dough is placed in a toast mold, then placed in a warm, moist place until it is eight minutes full, and a thin layer of egg juice is rubbed on the surface;

Steps 9 to 12

9. The oven is preheated to 180 degrees, the toast is baked in the lower layer of the oven for 35 minutes, the toast is immediately removed from the mold after baking, placed on a shelf to cool and then sliced and sealed.

10.

Handy cooking tips

　　As long as it's mixed together, it's fine.This dough is very elastic, and the final fermentation is 8 minutes long.