Toast with tea and beans
By VicentaLakin
A charterer can bake better bread with a little care, and a one-key bake, while saving effort, is still a little soft in taste. Soup and Chinese are good ways to keep bread softer and longer. Today's tea and toast is the way soup is grown。
Recipe Recommendations
- soup seed 60 grams
- bread flour 315 grams
- matcha powder 7 grams
- yeast 4 grams
- fine sugar 56 grams
- salt 4 grams
- milk powder 14 grams
- egg liquid 28 grams
- water
- butter 35 grams
- honey beans 105 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Toast with tea and beans
1
Water and high powder produce soup at a ratio of 1:1 and when it is cooled, it is covered with a membranes and placed in the fridge for one night。
2
All the above-mentioned materials, except butter and salt, are placed in the breadbox drums。
3
Run the facewashing alone for 25 minutes
4
When the face is covered, the face is examined and the thicker film is pulled out, and butter and salt are placed in it。
5
Then, after re-starting the noodle program for about 20 minutes, it will be able to pull out a more resilient film, and the noodles will reach full stage。
6
Start the fermentation function of the baker for an hour and a half
7
Take the bread out of the ventilator, and put the bean on the swirl and roll it down。
8
Once again, the rolled noodles were put into the bakery and fermented twice for an hour。
9
When the noodles are fermented to the full eight minutes of the bread drum, the choice is to burn in colour, bake for 40 minutes, and the sprayed bread comes out of the oven。