Hokkaido Honey Bean Toast

Published Jun 22, 2022 at 02:35am ET

There are also many breads that are delicious to eat on that day, but its not always possible to use any prescription bread to make friends because its not so delicious to take the bread the next day to make it. Or do you think that Maestro Wu Baochuns gold-medal milk toast is Fang Zifeijuans predecessors Hokkaido and Chun Nuzi? My sisters old-fashioned bread and crispy recipes are my favorite. I often use them to extend different kinds of bread. Just like todays honey bean toast slightly improved with a layer of crispy grains on top of my head, it immediately improved the taste of many delicious fruits. So I made two packages for my friends and always had to pay off the debt, didnt I?

Food Material List

1 High flour (medium) 350g
2 White granulated sugar (medium) 10g
3 Dry yeast (middle species) 2G
4 Milk (medium) 112G
5 Light cream (medium) 98g
6 protein 24g
7 butter 7G
8 protein 28g
9 Berry sugar 52g
10 salt 4.2g
11 Dry yeast 1g
12 Powdered Milk 21g
13 butter 7G
14 Honey Red Bean Appropriate amount

Operational steps

1 Put more than butter in a bread bucket and stir it into a smooth dough.
2 Cover the refrigerator with a fresh-keeping bag and refrigerate for 17 hours
3 Remove to room temperature, tear into small pieces, then mix with other materials below butter in a mixing tank to form a smooth dough.
4 Then add 7 grams of butter at room temperature and stir until the tough film can be pulled out.
5 Put the dough in the container and cover it with fresh-keeping film. Ferment twice as much as the dough. Remove the exhaust gas, circle and relax for 30 minutes.
6 Roll the dough into a square and evenly spread the honey red beans at the end of relaxation.
7 Then roll up the seal and pinch it tightly.
8 Wrap a layer of crispy granules on the surface and press them with hand to prevent falling
discharging into the toast mold for final fermentation to 8 minutes full
oven preheating for 35 minutes (time for adjusting the situation of the oven at home)
cover the surface color in time and then immediately release the mold and cool down after baking with tin paper. Hand temperature should be put in container to prevent aging

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