Chinese caramel butter sauce toast
By VicentaLakin
This is a toast made for the consumption of a large amount of caramel butter sauce, which is 300 grams of pasta, which may have a slightly larger volume or a combination of light cream, and a very high, almost half-heavy box, which is a big tall one, because of the Chinese method, the finished product is very soft and old, and it is cold now, the fermentation of toast is unheated, and the cooling medium is a cool choice. The caramel butter in it can be used as a reference, but I'm not as sweet as it is. The sugar and light cream ratio is 1:2. Specifically, you can adjust, for example, if your caramel sauce is sweeter and reduces the amount of sugar in the material, and eventually the eggs and caramel sauce in the main noodles can adjust slightly to the actual humidity of the noodles。
Recipe Recommendations
- salty and sweet
- baking
- several hours
- ordinary
Steps for Chinese caramel butter sauce toast
1
Make Chinese noodles first. The yeast of the Chinese species are torn apart with high powder。
2
It's cold now, so you can put an hour in the room and 17-24 hours in the fridge. It's fermented noodles。
3
Open the noodles with your hand. Here's the inside。
4
The materials of the main noodles are placed in the bakery, and salt, sugar and yeast are to be separated, and the amount of yeasts is to be fined according to weather, less heat in the day and more cold in the day, in the range of 0.5-1 g。
5
Tore the Chinese to pieces。
6
Noodles to the full。
7
Take a small piece of pasta and pull out a well-regulated, non-breakable film。
8
The noodles are divided into three equals。
9
The film is lax for 15 minutes after the roll。
10
Take an ellipse and flip。
11
Two heads to the middle。
12
Long and thin。
13
The seal starts from top to bottom。
14
Three bottoms down to the toast box。
15
Covering the film, putting a bowl of hot water in the oven, developing a fermentation sheet, sending it to the point where it won't bounce back. It's about 185 degrees and 35 minutes down the oven. Because of its high hair and caramel, the toast is very easy to colour and has to be covered with tin paper at an early stage, otherwise the colour is too deep。