Here's a recipe for the wonderful Hokkaido Japanese Toast Bread. The secret of this recipe is that a small amount of flour is brewed with hot water. All technology and the nuances of dough preparation well shown in the video clip, if you decide to bake, then I advise you to watch.
VIDEO RECIPE
Hokkaido Japanese Toast Bread
Stir some of the flour with water until smooth (water temperature about 70 ° C degrees).
- This mixture should be refrigerated for 6 hours or overnight.
- Add dry yeast to wheat flour.
- Stir the egg with milk, add salt and sugar and cooked flour from the refrigerator.
- Pour this mixture into flour and mix everything, let it stand for 10 minutes.
- Add soft butter and knead the dough until smooth.
- When the dough is smooth, cover it with cling film and leave it on the table for 1 hour.
- Divide the dough into three parts.
- Stretch each part, fold and roll into a roll.
- Place all three parts in a baking dish.
Preheat the oven well to 170 ° C degrees.
- Leave the dough to proof for an hour.
- Gently brush the surface with a mixture of yolk and milk.
- If there are bubbles on the surface of the dough, pierce them with a skewer in front of the oven.
Place in the oven for about 30 minutes.
If the top starts to burn, cover with parchment.
It took 27 minutes.
- Place the bread on a wooden board or wire rack until it cools completely.
- The result is a very light airy bread.
INGREDIENTS:
I wish you bon appetit!
- Write in the comments what do you think about this bread?
- Does anyone still bake it at home or are there enough store options?