As the most basic bread, milk toast is equivalent to rice flour in our western countries and is an essential basic food every day. In the early days, white bread was expensive to make, and only wealthy families could eat it, especially bread with milk, eggs and butter. Soft bread can only be enjoyed by nobles, while ordinary families can only eat hard bread made of coarse grains. It was not until the industrial revolution that steam engines and emerging grinders replaced hydraulic mills, which greatly accelerated the production efficiency of bread and ensured the stability of bread quality that white bread was popularized and sold. This time, the recipe is milk toast popular in Asia. It is called Hokkaido because the unique wheat flour and milk in Hokkaido were named at the beginning. After a series of improvements, many bakeries all over the country call fluffy and soft milk toast Hokkaido toast.

Steps of milk toast bread in Hokkaido

1. Spread a layer of butter evenly in the toast mold for later use. Mix whipped cream, milk and condensed milk together for later use. First, pour the dry material in the raw material A into a large container, and be careful not to mix the yeast with salt and sugar at first.

2. Pour in the mixed milk and cream mixture.

3. Mix the materials with a wooden shovel and knead them into dough with clean hands.

4. Pour the dough on a clean surface sprinkled with a little flour, tidy it up a little, add the butter and fine sugar in material B on it, wrap it up and start kneading the dough.

The dough will be sticky at first, but after repeated kneading and beating, the dough will produce fascia.

6. Knead until the dough is soft and smooth, and the thin and tough film as shown in the figure can be pulled out, which is also called the expansion stage, about 15 minutes. This step is the essence of making bread. Be patient. If it is sticky at first, you can get a little flour on your hands.

7. Put the kneaded dough in a clean container, put a little butter in it, and cover it with a layer of plastic wrap or a clean wet rag. Put it at dry room temperature and let it ferment to twice its original volume for about 2-3 hours, depending on the temperature.

8. Put your finger into the dough, and it won't rebound easily.

9. Take out the fermented dough, put it on a clean surface slightly sprinkled with flour, and beat out the big air in the dough to help it get rid of the air.

10. Divide the dough into three equal parts and set it aside with the seal facing down.

1 1. Cover the top with a layer of plastic wrap and let it wake up at room temperature 15-20 minutes.

12. Knead each ball into a cone by hand.

13. Dip a rolling pin in a little flour and roll it into strips.

14. Roll up as shown.

15. Put it face down in a buttered toast mold and lightly cover it with plastic wrap. Put the toast mold at dry room temperature and ferment for 1-2 hours until the volume expands to 3/4 of the toast mold.

16. Brush the egg liquid on the toast before baking, and preheat the oven to 180℃. Bake the toast mold in the preheated oven for 35-40 minutes. Turn the toast mold by half to ensure uniform coloring.

17. Take it out and let it cool.

18. Spinning is particularly good.

19. Cut into pieces and eat.