Chinese milk toast
By VicentaLakin
This is the square of Mr. Hsiang, which tastes more salty milk, which is not used for butter, and which is all fat because it is Chinese, which is easy to make and has a soft product, and the first night is ready for Chinese to enter the fridge, and the next evening it is taken out and warmed and continues to operate in the back, which is very good for the sis of the day. It would be preferable to leave 5-10 per cent of the liquid in the Chinese material in order to avoid overwetting in the back. If it's ready for the next day, it's sealed while it's still warm, if it's not finished at all, you can cut a piece of the cold first, and you can eat it before the next time。
Recipe Recommendations
- protein 19 grams
- high powder 250 grams
- fine sugar 7 grams
- milk 75 grams
- light cream 100 grams
- yeast 2 grams
- salt 3 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Chinese milk toast
1
All Chinese materials pour into the bakery. Don't put the yeast and the sugar together。
2
Squeeze to smooth noodles。
3
After half an hour, the noodles room was cooled in the fridge and came out one or two hours early the next. It's a good Chinese。
4
The Chinese are torn into small pieces and add all the material to the main section。
5
The bread machine was rubbed and then taken out for a couple of minutes, to the full stage。
6
After 30 minutes of fermentation of the ruby base, it is divided into three equals with 15 minutes of membrane laxation。
7
Take an ellipse and flip。
8
Turn your head in the middle。
9
Longer, thin down。
10
From top to bottom, tighten the bottom to the face of the face of the dough。
11
And then get to the Toast Moot。
12
The oven is fermented to nine cents full, with a bowl of hot water added to the humidity, which can be replaced with a bowl later。
13
Brush a layer of egg fluid, 180 degrees and 40 minutes in the middle and lower floors, and be coated with tin paper in a timely manner, depending on the colour level, and the time of roasting is adjusted to the home oven and specific moulds。