How to make light cream Hokkaido toast

People cannot live without food from the moment they are born. There are many things we need to eat throughout our lives, and diet is closely related to our physical and mental health. Many patients in reality are caused by eating. Therefore, eating well can not only beautify your skin, but also prevent diseases. Now, I will introduce how to make light cream Hokkaido toast.

1. Step 1: Add 50g of flour and 250g of water to the container, mix well, and simmer over low heat until it becomes a paste. Take 90g for later use (this amount is too much, so you can reduce it appropriately)

2. Step 2: Make the dough. Dissolve the dry yeast in warm milk, put all the ingredients except butter together and knead into dough. After kneading for 20 minutes on the bread machine's dough program, add the butter in batches, restart the dough program and knead! Continue for 20 minutes. There is a bread machine working, you can watch the process.

3. The third step: complete the first fermentation. The kneaded dough is fermented in the bread machine for the first time (if you have time, it is best to take it out and ferment it in warm water, so that the bread tastes smoother). The first fermentation is completed when it is about 2.5-3 times larger than the original. The inspection standard is: (dip your finger in dry flour and insert it into the dough. If the small pit shrinks quickly, the fermentation is not complete, otherwise it is complete)

4. Step 4: Make the raw dough. Knead the fermented dough to remove the air, divide it into 3 small pieces, roll it into balls, cover with plastic wrap and relax for 10 minutes. Take a dough and use a rolling pin to roll it into an oval shape, then fold the two sides to the middle, turn the dough over and roll it out, then turn it over and roll it up, and it will be a raw dough.

5. Step 5: After the second fermentation, brush the toast box with oil, put the raw dough in side by side, cover with plastic wrap and put it in the oven. At the same time, add a cup of boiling water, close the oven door and do not heat it for the second fermentation. Wait until the raw dough grows to 80% or 90% of the toast plate.

6. Step 6: Preheat the oven to 165-175 degrees, cover the lid of the toast box, and bake in the lower layer of the oven for 45 minutes

The world is so big, there are so many restaurants, and naturally there are many flavors of light cream Hokkaido toast. But no one tastes the same as the one you make yourself, so try it now.