Chinese dough Japanese toast powder 255 grams
Water 165 grams Fresh yeast 7 grams
Main dough Japanese toast powder 255 grams
Fresh yeast 7 grams Salt 7 grams
sugar 35 grams Honey 13 grams
Condensed milk 13 grams Light cream 25 grams
Milk 160g Butter 30g
How to make raw toast# Mid-Autumn Festival can still be spent like this#raw toast in the middle Method｜Illustration of how to make soft, delicate and creamy soup 1

Step 1

Stir the medium ingredients evenly, refrigerate overnight or ferment at room temperature until 2.5-3 times in size. #mid-autumn festival can still be spent like this#raw toast in the middle Method｜Illustration of how to make soft, delicate and creamy soup 2

Step 2

Cut the fermented Chinese dough into small pieces, mix with the main dough ingredients except butter, and knead until a thick film appears. # Mid-Autumn Festival can still be spent like this#raw toast in the middle Method｜Illustration of how to make soft, delicate and creamy food 3

Step 3

Add the softened butter and continue kneading until a thin glove film forms # Mid-Autumn Festival can still be spent like this#raw toast in the middle Method｜Illustration of how to make soft, delicate and creamy food 4

Step 4

Ferment until doubled in size # Mid-Autumn Festival can still be spent like this#raw toast in the middle Method｜Illustration of how to make a soft, delicate and creamy dish 5

Step 5

Divide the dough into 2 portions of 250g and 3 portions of 150g, roll into balls and let them rest. # Mid-Autumn Festival can still be spent like this # How to sow raw toast | Illustration of how to make soft, delicate and milky 6

Step 6

With the smooth side of the dough facing up, roll it into a shape of beef tongue #Mid-Autumn Festival can still be spent like this#raw toast in the middle Method｜Illustration of how to make a soft, delicate and creamy dish 7

Step 7

Turn over, fold the left and right sides inward, roll it out again, press the bottom thinly, roll it up, and put it into the mold with the seam facing down. # Mid-Autumn Festival can still be spent like this#raw toast in the middle Method｜Illustration of how to make soft, delicate and creamy soup 8

Step 8

Put it in a warm and humid place and ferment for a second time until it is eighty percent full. # Mid-Autumn Festival can still be spent like this#raw toast in the middle Method｜Illustration of how to make a soft, delicate and creamy dish 9

Step 9

Preheat the oven to 190 degrees, cover the lid, and bake in the bottom shelf of the preheated oven at 170 degrees Celsius and 175 degrees Celsius for 40 minutes. Cooking Tips for Raw Toast