Milky beans and toast
By VicentaLakin
It's been used several times since the purchase of the rectangular toast box, and today it's used to make a stylish, milky, soy sauce and soy sauce, believing it'll make breakfast and make the morning after spring better。
Recipe Recommendations
- high powder 375 grams
- milk 170 grams
- bean paste appropriate amount
- light cream 80 grams
- yeast 4 grams
- whole egg liquid a little
- sugar 30 grams
- butter 30 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milky beans and toast
1
Powder and liquid quantities other than butter are placed in bread drums。
2
Start a meta-program
3
Butter, re-start a face-and-face program, rubbing it into a smooth-out film。
4
Take the noodles out and put them in a small basin and cover them。
5
Open the fermentation sheet of the oven and put the small basin with the noodles in the fermentation. I usually set the time at 40 minutes
6
fermented to twice the size of the noodles, as shown in the figure。
7
Removes the noodles, exhausts, and divides them into three, rolling circles, as shown in the figure。
8
Cover the film and relax for 15 minutes。
9
Take a grouping up and down from the middle into a cow's tongue, and then squeeze a proper amount of soybean sand。
10
Erase the bean sand as much as you can。
11
Wrote the noodles, squeeze the mouth and then make the remaining two in accordance with the law。
12
The three bean saloons are rolled into a rectangular toast box。
13
Enter the oven and ferment again for 40 minutes。
14
Two-to-eight full, full egg fluid on the surface, as shown in the figure。
15
Cover the toast box, put in the oven, 180 degrees, lower floor, 35 minutes。
16
The toast will be baked out of the freezer。
17
It's good to be cold enough to slice. If they do not finish at once, they can be sealed in bags for next time。