100% Hokkaido Toast cumin

Published Sep 3, 2021 at 01:38am ET

This 100% medium Hokkaido bread is very soft. After two or three days, its still soft and cant drop any residue.

Food Material List

1 A High Gluten Flour 300g
2 Berry sugar 9g
3 yeast 2G
4 milk 110g
5 Unsalted butter 84g
6 protein One
7 B Main dough
8 Berry sugar 45g
9 salt 4G
10 yeast 2G
11 Powdered Milk 18g
12 protein One
13 C butter 6g

Operational steps

1 A material in the seed into the bread machine, open a blending process (20 minutes) do not need to be out of the film state.
2 Mixed dough should be fermented at room temperature for two to three times as large or (refrigerated for 16 hours) for half an hour before being refrigerated in winter.
3 Material B and fermented medium-sized dough are put into the bread machine. Open the one-button sweet bread program of the bread machine. It weighs 750 grams, burns lightly, and starts to mix itself with noodles. After 10 minutes, butter is added. When the dough is twice the size, the dough is turned over and fermented again.
4 Remove the baked bread from the bread maker and cool it to hand temperature and put it in a bag for preservation!
5 Internal organization chart

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