How to make Hokkaido bread

During the holidays, I believe everyone will go back to visit their elderly parents. This is a sign of care and filial piety. There are many ways to honor your parents, the best one is to accompany them quietly and cook something delicious for them yourself. Next, let me take you to learn about Hokkaido bread

1. Mix all the ingredients evenly. (Sugar, yeast and salt should be kept separate to avoid dehydration. Salt is best added after the dough is formed.) First, slowly form a dough, then beat at medium speed until it is completed (film-like).

2.1 After exhausting, divide into six equal parts, roll into balls, cover with plastic wrap and relax for 10-15 minutes

3.2 Take out the dough and roll it into a ball. Cover the surface with plastic wrap and ferment it in a warm place (it was a bit cold these two days, so I put it in the microwave) for about 30 minutes until it is 2.5 times larger (poke a hole in the middle of the dough with your finger, the surrounding area does not collapse, and it feels slightly resilient)

4.1 Roll it up again, put it into the mold, do not cover it, and put it into the fermentation box for 60 minutes

5.2 Roll it up once, cover with plastic wrap and let it relax for 10 minutes

6. Ferment until 80% full

7. Cover and bake in the oven at 200℃ for 40 minutes (middle and lower layer)

8. The bread is freshly baked. After it comes out of the oven, please turn it upside down on the rack and let it cool down.

What do you think? The steps for making Hokkaido bread that I will introduce to you today are simple and easy to learn. If you are interested, come and try it.