How to make black rice Hokkaido milk toast

For everyone, when they reach a certain age, they have to get married and have children, and then they will face frequent visits from relatives and friends. When relatives and friends come to visit, decent meals are essential. If you can't do it, wouldn't it be embarrassing? Well, now I will teach you how to make black rice Hokkaido milk toast.

1. Stir the fermented seed dough and main dough materials (except butter and cooked black rice) until the surface is smooth and elastic. Add butter and stir until the dough is smooth when pulled apart. Add cooked black rice and stir evenly. Put it in a bowl and ferment for 3 to 4 hours. Every 40 to 60 minutes, fold the dough in half and roll it into a ball (because the dough is very soft, it will flatten after about 40 minutes of fermentation, so it needs to be folded in half and rolled into a ball every 40 to 60 minutes) and ferment until it is about twice the original volume.

2. Divide the dough into 160g pieces

3. Fold the dough in half

4. Roll into a cylindrical shape

5. Put the formed cylindrical dough into a 450g toast mold

6. Ferment at 30℃ for about 5 to 6 hours until the mold is 90% full.

7. Brush the surface with egg wash

8. Bake at 220℃ for about 10 minutes, turn off the heat, cover with tin foil, and bake for about 20 minutes.

After reading the editor’s detailed analysis of black rice Hokkaido milk toast, I believe you have a pretty good understanding of it. But if you want to make it delicious, it depends on your own ability. Everyone has a different ability to understand recipes, so the taste of the dishes they make will naturally be different.