How to make Hokkaido milk toast

When you are married or have a significant other, what will you do if you leave work early? At this time, if you can go to the kitchen and prepare a sumptuous dinner for your loved one, he will definitely be touched and your relationship will definitely be sublimated. Well, now I will teach you the detailed method of making Hokkaido fresh milk toast.

1. First stirring: Mix material A evenly into a dough, cover with plastic wrap, and let it rise to 2.5-3 times its size.

2. Second mixing: Add the fermented material A to the material B and beat until it is slightly ductile, then add the material C and beat until a thin film of dough appears.

3. Continue fermentation for 10 minutes

4. Split, roll into a ball → Relax for another 15 minutes

5. Roll and put into mold (the finished product of rolling once is softer, and the texture of rolling twice is finer)

6. Finally, ferment until 7.5-8% full and put into the oven

7. Baking temperature: Without cover: 160°C-180°C for about 30-35 minutes; With cover: 190°C-200°C for about 30-35 minutes

That’s all for today’s introduction to Hokkaido milk toast. Have you learned how to make it? If you are a housewife and like to cook, don't miss this opportunity and try it now.