In the baking world, “Hokkaido” is a very compelling term, just like Hermes in bags. Now make a toast, chiffon or cup cake, if you don’t bring a “Hokkaido”, I feel that the grades can’t go up.

How does Hokkaido milk toast stand out from ordinary toast? First, it emphasizes the natural milk flavor, and then the soft taste. By adding milk, whipped cream, milk powder and butter, these four dairy products can make the toast’s milk flavor burst. Because light cream makes the dough more emulsifiable, and the role of the middle-type dough, the water retention and anti-aging ability of the toast is strengthened.

If you are using oven fermentation, you should take out the dough when it reaches 90% height, and then start preheating the oven, so that the dough will ferment for a while when the oven is preheated, and the ideal state of fermentation is just reached after preheating.

Some people’s excessive pursuit of toast height is incredible to me. I’ve seen Yamagata toasts made by many bakers, and they are basically only slightly higher than the mold. The toast is too swelled to deform, it just allows you to eat more air, the appearance is not beautiful, and it is easy to collapse.

This toast contains a lot of dairy products, so the surface color will be faster. Set the baking temperature to about 180 degrees and bake for about 38 minutes. Too long baking time will make the toast skin too hard and taste bad.

AOCNO has a series of bread production equipment to meet the production of various breads. We focus on the design of bakery. Some large-scale equipment, such as rotary oven, dough mixer, bread proofer are too large to enter the bakery, we will first disassemble to be scattered, and then assemble in the bakery, of course, our technicians are also very professional! If you are interested, please contact us.