The whole white cream hand tore toast

By VicentaLakin

The whole white cream hand tore toast
It's a shame to fall down with a lot of protein when you've been making a puff recently. So this toast is born... and if you like to rip your hand, as much as I do, this square is perfect for you; it's really soft and it's chewy; and the smell of milk will make you enjoy the whole roasting process. I'm using 100% Chinese

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Steps for The whole white cream hand tore toast

  • 1
    When the material is ready, make Chinese noodles: in the order of first liquid and then powder: pour 85g water + 80g protein + 280g congested flour + 10g fine sugar + 2g yeast into the chef's basket (if there's no cook ' s machine, I'm using Yooyang XH867 cook)
  • 2
    start the cook's machine at a low speed, mix it into a slightly smooth face, and pour it into 10 g butter
  • 3
    Start the medium speed of the chef's machine. Until the butter is fully mixed into the noodles, removed the noodles, packed in a fresh bag, fermented for about 17 hours at a temperature of 0-5°C in the refrigerator
  • 4
    the fermented fermented chinese noodles are taken out. 10 g protein + 30 g fine sugar + 20 g milk powder + 2 g salt + 1 g yeast in the pan of the chef's machine, then tore the chinese noodles into small pieces
  • 5
    It'll be a little sticky at this point, so don't worry
  • 6
    put in 20 g butter, start a medium-speed mix, and continue for 10-15 minutes
  • 7
    Until it's fully extended, it pulls out thin film
  • 8
    Take it out in the big bowl and wrap it in a membrane
  • 9
    PUT IT IN THE OVEN, HAVE A GLASS OF HOT WATER, TURN IT TO THE FERMENTATION FUNCTION, ZERO, 30 MINUTES
  • 10
    It fermented about twice as big
  • 11
    Take it out with your palms and turn it on
  • 12
    We split it into three flat pieces
  • 13
    Take one of them
  • 14
    FROM ONE END OF THE ROLL TO THE OTHER, IT'S APPROXIMATELY 2 CM LENGTH, AND THEN IT'S THINNED WITH A STICK, AND IT'S BEEN REPEATED IN BOTH OF THE OTHERS
  • 15
    Toast case wall brushed a layer of oil
  • 16
    The noodles open and down
  • 17
    Put it in the oven, with a glass of warm water, and the oven is fermented
  • 18
    Seven-point fermentation, full of molds, removed from the oven; preheat oven, 160 degrees up the tube, 170 degrees down the tube, up and down
  • 19
    Spread one of the yolk on the brush and brush it on the surface
  • 20
    When you're done, put it in a preheated oven, warm up to 160 degrees, down to 170 degrees, up and down, 25 minutes
  • 21
    The surface warms up a little dark, so it's ready

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