Milk toast
By VicentaLakin
Love and freedom of milked toast, the bread is fermented in Chinese and made in Chinese, which, while taking time, is the most delicate. I personally like it. When it's baked, because it's full of egg fluid, it's a little heavy on the top, and it can be dealt with in later days of the baking。
Recipe Recommendations
- high powder
- water
- condensed milk 51g
- yeast 3g
- egg liquid 25g
- butter 20g
- sugar 20g
- salt 3g
- sweetening
- roast
- several hours
- simple
Steps for Milk toast
1
Raw materials。
2
pumping of chinese raw materials (heavy 180g, water 108g, yeast 3g) into a bakery。
3
Scratch it evenly。
4
The fermentation is about four times larger。
5
The remaining raw materials, other than butter, are to be dumped together with the harvested Chinese species。
6
Scrambling to stretch, smoothing on the surface and adding soft butter。
7
Scratch it to the full, to pull out the thin film。
8
In the warmth, cover the membranes for half an hour. After the tumbled noodles are removed, they are divided into three, and 15 minutes after the roll。
9
The tweezers grow on the loose。
10
Then roll up。
11
The same distance is discharged into the barrel of toast。
12
Finally fermented to full 8-9。
13
A smooth surface brush with an egg fluid。
14
The oven preheats 180°C, lower level, up and down, 35 minutes or so. When you get out of the oven, you're out of the oven