Chinese tasting toast
By VicentaLakin
“Open your eyes, open your mind, let your ideals fly, and you will find the world big and small.” In Chinese, more directly fermented toast is more subtle and softer。
Recipe Recommendations
- salty and sweet
- roast
- several hours
- ordinary
Steps for Chinese tasting toast
1
Chinese material ready
2
All of you, just mix it with chopsticks and cover it up
3
It's fermented to 2.5 times the size of Chinese noodles
4
The main group is ready
5
Except for butter, it's all in the bread can
6
Tore the Chinese noodles into small pieces and then started the face-to-face program
7
When the face is smooth, put into room temperature softened butter and continue to start and face the program
8
Just rub it up to pull out a big film
9
Round it up, ferment it in the bucket, cover it with wet towels, cover it
10
When it's twice as big, take it out
11
It's two toasts
12
Each large group is divided into three smaller groups, rinsing, covering the film for 15 minutes
13
One of the little noodles is elliptical
14
Turn it over, roll it up, put it in the toast box
15
All three of them are released
16
The rest of the dough is processed in sequence, covering the film, and re-fermentation
17
The preheat oven starts at 170 degrees when the face is delivered to 8 minutes full, and when the face is sent to 9 minutes full, the toast covers are put into the preheated oven. Medium
18
Into the oven, mid-level, 180 degrees, up and down, about 40 minutes
19
Get out of the oven, hang out on the hanger and put it in the bag