Light cream bean toast
By VicentaLakin
The bread added to the cream is particularly delicious, soft and chewy, and it smells so good. The Chinese cream toast added to the bean to make it taste better. The children and the elderly love it!
Recipe Recommendations
- high-gluten flour 300g
- light cream 84g
- milk 100g
- protein liquid 21g
- yeast 2g
- white sugar 9g
- butter 6G
- milk powder 18g
- protein 24g
- salt 3g
- honey red bean appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Light cream bean toast
1
Combining all the materials of the Chinese pasta and forming it in equal order
2
Refrigerator freezes around 17 hours and ferments twice as big
3
We've got a Chinese pasta torn to pieces, mixed with the main pasta. Noodles
4
Scratch so much that you can pull out a thin hand membrane and close it for 15 minutes
5
When it's relaxed, it's divided into three
6
I'll roll each round for 10 minutes again
7
Take a noodle and make an elliptical
8
Left, right, right, right, right
9
Let's do all three of them
10
Take one long
11
A flat layer of honey beans
12
Squeeze the bottom, roll it up, keep your mouth shut
13
Three for the toast box
14
Cover it with a fermentation box full of eight cents and a layer of egg fluid
15
Put it in a pre-heated oven, 180 degrees, lower floor, about 40 minutes, and then get it out and dry out。