Hokkaido Toast

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  • Milk
  • Whipping cream
  • Egg white
  • White sugar
  • Toast flour
  • Dried yeast
  • Butter
  • Salt


  • step 1

    Put 35g egg white, 70g whipping cream, 80g milk and 40g white sugar into the mixing bowl

  • step 2

    Add 260g toast flour and 4g dried yeast

  • step 3

    Mix the ingredients at 30sec/REV4

  • step 4

    Operate the KNEAD mode for 4min for kneading the flour into dough

  • step 5

    Add 20g butter and 3g salt

  • step 6

    Operate the KNEAD mode for 5min for kneading the dough until it has film Note: The kneading time depends on flour.

  • step 7

    Take out the dough and knead it into a dough sphere

  • step 8

    Put the dough into a bowl, cover it with plastic wrap, and ferment it at 30℃ in the oven until it doubles in size, while cleaning the mixing bowl

  • step 9

    Take out the fermented dough, dip one of your fingers in flour, poke the dough with this finger, to prove that the fermentation is completed when the hole will not recover

  • step 10

    Take out the fermented dough, and divide it into 3 equal parts

  • step 11

    Knead each of the dough parts into a dough sphere, cover it with plastic wrap, and relax it for 10min

  • step 12

    Slightly pat the dough to remove air inside, roll it into a tongue shape, cover it with plastic wrap, and relax it for 10min

  • step 13

    Roll the dough again, turn it over and roll it up

  • step 14

    Place the rolled dough into a low-sugar toast box, put the box into the oven, and ferment the dough at 38℃ until the box is full completely

  • step 15

    Preheat the oven to 180℃ at the upper layer and 210℃ at the lower layer Bake the toast on the lower layer for about 30min, and cover tinfoil after it colors to prevent over-toasting Note: The baking time is 35-40min for normal toast boxes.

  • step 16

    Take out the Hokkaido Toast and put it upside down to demould, and cool it for enjoyment

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