Chinese cream toast
By VicentaLakin
It's the first time I've tried to make a Chinese toast. I ate all this toast today. Count's milk sauce, tea in the afternoon is a salad sauce with homemade pine; I really like this toast. This is the word for toast, which is an adjective in Cantonese. The bread is cut off when you usually eat toast, but it's hard to cut it off. So two days in a row of Chinese toast, and the next day a blueberry was for a friend. It's so soft and soft, it's so soft. The Chinese subrooms are warm and refrigerated. The Chinese part of the room temperature needs to be fully distributed, so it takes longer to ferment. It is generally possible to make good faces before work, when the noodles are ready after work, and then continue with the main noodle-painting-fermentation-defiction-the final fermentation. The Chinese can stay in the fridge for 10 hours, stay in the fridge until the morning, or the good Chinese can stay in the fridge until they come home at night. Colded Chinese can operate directly without the need to return temperature。
Recipe Recommendations
- Chinese species: High-gluten flour 180G
- Middle species: Water 95g
- Chinese seed: fine sugar 15g
- Chinese species: yeast 3g
- Main dough: high-gluten flour 80g
- Main dough: Water 35g
- Main dough: fine sugar 30g
- Main dough: yeast 1g
- Main dough: butter 30g
- Main dough: Salt 2g
- milk fragrance
- roast
- a day
- ordinary
Steps for Chinese cream toast
1
The first is to make [Chinese pasta] and in order to put the water-heavy-smelt-smelt-eat in the bread can。
2
Bread cans into the toaster for 15 minutes。
3
When the Chinese pasta is covered and fermented, it can be placed in the freezer for 18 hours; if the temperature is low in the room, it is not necessary to put it in the freezer。
4
It's an 18-hour fermented Chinese noodle。
5
It's normal because of the long fermentation, and it tastes sour; this is the Chinese pasta that fermentes successfully。
6
The Chinese noodles are removed and placed in the bread drums in order in the material of [the main group] - water-heavy powder - fine sugar - salt - yeast; then they are torn into small pieces and placed on the surface of the condensed powder。
7
The bread cans were put in the toaster for the first 15 minutes。
8
After the first lasagna procedure was completed, room butter was placed。
9
Go on with the second noodle program for 20 minutes。
10
Once the second face rub is over, it's 2.5 times bigger, and it's smooth when it's done. During the fermentation process, a layer of protective membrane is covered with water loss on the surface of the lasagna, where low weather temperatures can be fermented with the fermentation function of a baker or oven。
11
The fermented pasta is removed and the vents are quenched on the cap for 15 minutes。
12
IN 15 MINUTES, THE LASAGNA WILL BE FORMED INTO SQUARES OF APPROXIMATELY 1 CM THICK。
13
The good noodles are taken from the bottom of the roll, and they are squeezed into the bread can。
14
The second fermentation is twice as large。
15
After fermentation, remove the bread bucket, then activate the baker's [baking] function for 45 minutes and burn it to [light colour]; wait for 10 minutes of heating before the baker shows 35 minutes before it starts to bake in the baker; and when the bread is baked, the boiler pulls out the bread to cool it。