Milk toast
By VicentaLakin
Toast -- a good choice for breakfast, with jam or eggs, bacon, milk, fruit, etc., is easy and fast。
Recipe Recommendations
- high powder 260 grams
- whole egg liquid 50 grams
- milk 110 grams
- butter 35 grams
- fine sugar 50 grams
- dry yeast 5 grams
- salt 3 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk toast
1
All materials except butter are placed in a large bowl。
2
Smash to dry powder, put in a bread bucket, start and face, 20 minutes。
3
Twenty minutes later, the procedure was completed, the face was smooth and extended. Add softened butter, restart and face program for 20 minutes。
4
The meta-program is completed, the lasagna is rolled to the full expansion stage and the mural can be pulled out. Start the fermentation program。
5
The fermentation ended, and the pasta group grew about twice as big。
6
Take out the noodles, the noodles, to complete exhaust. The average is divided into three points, with a roll-in static and a loose 15 minutes。
7
Take a noodle, twirl it up。
8
One third of the top and one third of the bottom, to the middle。
9
Three noodles in turn. It's about ten minutes still and the noodles are loose。
10
The noodles turn in the direction, the gills grow into long tongues, and the bottom is thin. The width of a slightly narrow toast box。
11
Scroll from top to bottom, so that it becomes a cylinder. Hold on to the bottom。
12
Three rolls in turn, and discharge into the toast box for re-fermentation。
13
A second fermentation to the full ninth of the toast box, with full egg fluid on the surface. The oven is preheated at 190 degrees, placed in the lower middle of the oven and baked for about 35 minutes. In about 15 minutes, the toast is painted with tin paper in order to avoid excessive colour。
14
Roasted toast immediately removed, cooled to hand temperature, sealed and preserved。