All-eat raisin toast
By VicentaLakin
It's been a few times since we lost the oven and made some cake toast. Next time, we'll share a happy product with you
Recipe Recommendations
- Whole-wheat bread flour 150 grams
- high-gluten flour 100 grams
- raisins 60 grams
- eggs one
- condensed milk 40 grams
- water 120ML
- yeast 4 grams
- salt 1 gram
- corn oil 15 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for All-eat raisin toast
1
i'm gonna use 120 milligrams to flush the bubble
2
When materials other than raisins and oil are rubbing into non-clattering pasta, the oil continues to rub it in such a way as to remove thick membranes
3
When you're done rubbing it, you'll ferment
4
He fermented twice as big
5
Growing a square of the face behind the exhaust
6
Spray the raisins
7
Start with a wide roll
8
fermented to seven cents full of toast
9
Roast oven, 170 degrees preheat, mid-floor, 40 minutes
10
When you're out of the oven, it's a bit of a starter
11
When you're baked, you can dry out until it's hot
12
When you're baked, you can dry out until it's hot