Milk toast
By VicentaLakin
This is a classic Toast formula, made twice. It's not very good, but it's a very personal recipe. Because of the use of butter, but to add a large amount of light cream, it would be a good choice to make this formula if a box of cream had been opened in the house. It is still a Chinese fermentation method, making bread from a medium fermentation method, which, although lengthy, is the most delicate. I personally like it。
Recipe Recommendations
- high-gluten flour 250g
- protein 35g
- milk 75g
- animal whipped cream 100g
- dry yeast 3g
- salt 3g
- white granulated sugar 41g
- sweetening
- roast
- several hours
- simple
Steps for Milk toast
1
Raw materials。
2
Chinese raw materials (250 grams of high-weed flour, 19 grams of protein, 6 grams of white sugar, 2 grams of dry yeast, 75 grams of milk, 100 grams of animal cream. I'm going to the bakery。
3
A flat noodle. The bakery is distributed in the first half hour and in the fridge for another 12 hours, which is about two and a half times the time。
4
Add raw materials to main noodles (16 g protein, 35 g white sugar, 3 g salt, 1 g dry yeast)。
5
Select again the “9 plus” procedure. It's so big that it pulls out a thicker film。
6
Relax about 20 minutes。
7
Take out the exhaust and split it evenly into three。
8
Take a little noodle and grow a tongue。
9
Roll it up and put it in the toast box。
10
Send it to warmth to full 8-9。
11
The oven is preheated at 180 degrees, in the second countdown level, about 40 minutes。