Milk white toast
By VicentaLakin
White toast is delicately organized, softly tasted, but only a softened butter or cream cheese, and even a straight meal, which is delicious. Mostly, there's a variety of eating methods, two or three white toasts, and all the ingredients you like, like ham and omelet cheese in the middle, can make all kinds of delicious sandwiches。
Recipe Recommendations
- high-gluten flour 300g
- pure milk 190g
- fine sugar 20g
- butter 25g
- yeast powder 4g
- salt 3g
Steps for Milk white toast
1
Take all kinds of food。
2
When flour and sugar, salt and yeast are mixed, they are slowly mixed with milk, then they rub their face with their hands, and when the flour is sprouted into a stretch, the softening of butter continues until it reaches its full stage. Hand-to-hand lasagna is a tough job. Be patient
3
Scratched, placed in a basin, covered with wet cloth or fermented with a shampoo。
4
Two and a half times fermented noodles。
5
Noodles are removed, fully ventilated, evenly divided into three pieces, and rounded at room temperature for 10 minutes。
6
With a dumpling stick, the noodles are made into cow tongues。
7
Start at the beginning, roll tight, shut down。
8
Put the rolled pasta in the toast module and re-ferment it。
9
It took me about an hour to ferment in a warm place。
10
fermented to full nine-point toast embryos, sprayed water on the surface, baked in preheated ovens, up and down 180 degrees, lower floors, 40 minutes。
11
I put a cap on it. I don't know how the masters say it's flat. I put it off and cooled on the grill。
12
When the toast cools, slice it。