Hokkaido toast, a cotton-like, dense, delicate, and milky-scented toast.The liver, liver, liver, liver, liver, liver, liver, liver, liver, liver.Combining the two, Duang Duang Duang healthy and delicious Hokkaido toast was born.A cup of milk for breakfast with a few slices of Hokkaido tofu, and a morning of learning how to work!

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
Two eggs.
80 grams of beans
20 grams of butter
120 grams of milk
20 g of white sugar
3 grams of yeast

How TO MADE Toast from Hokkaido

Steps 1 to 4

1. Milk, white sugar, and eggs are mixed and poured into a mixing bowl, stirring evenly.

2. Add high-strength flour yeast, wait for the flour to fully absorb the moisture and then knead into a dough.

3. When the surface of the dough is smooth and not sticky, add softened butter, and then knead until the surface of the dough is smooth enough to pull out the glove membrane.

4. After 15 minutes of standing, the dough is divided into 5 small 100 g doughs and rolled around.

Steps 5 to 8

5. The dough is kneaded into an inverted triangle with a doughnut stick, spread over the doughnut seeds, and then rolled up from a small end to form a roll.

6. Repeat step 5, and finally put the rolled dough in the toast mold.

7. It is placed in the oven for fermentation, the oven sets the fermentation function, the baking tray is filled with hot water and placed at the bottom of the oven.

8. For about 1 hour, ferment until the mold is 8 minutes full.

9. Cover the lid of the mold, put it in the oven, bake it on 180 degrees, lower it to 160 degrees, bake it for 35 minutes.

10.

Handy cooking tips

　　The dough must be kneaded until it comes out of the membrane.2. If the oven does not have a fermentation function, the dough can be fermented at normal temperature.The volume can be expanded to twice its original size.