How to make Hokkaido milk toast

Friends are made through getting along with each other, and in the process of becoming friends, visiting each other’s homes is naturally inevitable. It would be really "shameful" if you don't have a signature dish. Of course, you don’t have to worry, because today I will teach you all the techniques on how to make Hokkaido milk toast.

1. Pour 20 grams of bread crumbs into 100 grams of pure milk and stir until smooth and free of particles.

2. Heat over low heat until it reaches 65 degrees, stirring until it becomes thick, smooth and particle-free. Wrap with plastic wrap and store in the refrigerator.

3. Put all the ingredients except butter in a bowl, add the tangzhong, mix into a uniform dough, knead until it expands, then add butter and knead until it is fully kneaded.

4. Set the oven to 28 degrees, place the dough in the oven, put a cup of boiling water next to it, and ferment for 1 hour until the dough is twice as large as before. Dip your finger in high flour and poke a hole in the middle of the dough. If the hole does not shrink and the surrounding area does not collapse, the fermentation is over.

5. Take it out and roll it into a round shape again, cover it with a wet cloth, and let it ferment for 15 minutes.

6. Divide into three equal parts, roll into a ball, relax for 15 minutes, exhaust the air, and roll into an oval shape

7. Roll it into a roll, press the top down, and put it into the toast mold, leaving a gap in the middle.

8. Put it in the oven at 38 degrees, put a cup of boiling water next to it, and let it ferment for about 40 minutes until the dough is 80% full.

9. Cover the toast box, preheat the oven to 180 degrees, place it in the lower middle layer of the oven, and bake for 30 minutes.

Healthy and nutritious food starts with cooking, so you must have learned how to make the Hokkaido milk toast that I shared with you today. Then try it yourself and let the delicious food appear on your dining table.