Milk toast
By VicentaLakin
This time, the classic formula of ol' milk toast, which was made from a full-scale bakery machine, was adjusted appropriately. Bread made in Chinese fermentation, though time-consuming, is the most delicate. I personally like it. If you want to make Chinese toast with a full-way bakery, you can refer to this method. Because the formula does not use butter, but to add a large amount of light cream, it would be a good option if a box of cream had been opened in the house。
Recipe Recommendations
- high powder 375g
- milk
- light cream 150g
- egg white 54g
- salt 4g
- yeast 5g
- sugar 57g
- slightly spicy
- burn
- ten minutes
- simple
Steps for Milk toast
1
Raw materials。
2
The Chinese raw materials (375 grams of condensed flour, 28 grams of protein, 9 grams of white sugar, 3 grams of dry yeast, 112 grams of milk, 150 grams of fresh animal cream) were poured into the bread machine。
3
Select the nine-face application。
4
Scratch it evenly。
5
Select the “15 fermentation” program, with a baker delivering half an hour inside。
6
It can be put in the fridge for another 12 hours, which will be about two and a half times as big. (No more room temperature, no more refrigerators, just one night per room
7
Add main noodle material (24 g protein, 48 g white sugar, 4 g salt, 2 g dry yeast)。
8
Select the Soft One program。
9
Towards the end of the lasagna, it can be found that the noodle can pull out large, more solid film。
10
Shape over。
11
The noodles fermented in the bread drums。
12
You can brush an egg fluid. (This step could be omitted
13
(This step can be omitted
14
At the end of the baking。
15
Get the bread out of the bucket in time, and it's cold。