Cooking Steps

Chinese Hokkaido toast

Chinese Hokkaido toast

Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Chinese Hokkaido toast
Step 1 . A: Middle type dough (main ingredient) B: Main dough (ingredient) C: Butter (seasoning) in the recipe
Chinese Hokkaido toast
Step 2 . Mix all the ingredients in A
Chinese Hokkaido toast
Step 3 . Knead into a smooth dough, cover it with plastic wrap, and let it ferment in the refrigerator for about 18 hours (I refrigerated for 24 hours)
Chinese Hokkaido toast
Step 4 . Tear the fermented dough into small pieces and mix with B
Chinese Hokkaido toast
Step 5 . Knead it into a smooth dough (at this point, the dough is very sticky and wet, sticking all over your hands, requiring enough patience to knead and drop both)
Chinese Hokkaido toast
Step 6 . Then add butter from C
Chinese Hokkaido toast
Step 7 . Continue kneading until complete (after kneading for another hour, my arm is almost broken), then cover the kneaded dough with plastic wrap and let it ferment for 10 minutes
Chinese Hokkaido toast
Step 8 . After fermentation, divide the dough into 3 portions, roll and relax for 10 minutes
Chinese Hokkaido toast
Step 9 . Roll out the loose dough from the middle up and down into an oval shape
Chinese Hokkaido toast
Step 10 . Roll it up from top to bottom and let it relax for 10 minutes
Chinese Hokkaido toast
Step 11 . Roll out the long strip again, flip it over and roll it up again from top to bottom (2-2.5 circles)
Chinese Hokkaido toast
Step 12 . Put it into the toast mold
Chinese Hokkaido toast
Step 13 . After the oven is fermented to 8% full, brush the egg mixture
Chinese Hokkaido toast
Step 14 . Preheat the oven to 180 degrees, in the middle and lower layers, for about 35 minutes (after coloring, cover with tin foil)
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