Raw cream toast
By VicentaLakin
Toasts can be sliced and sandwiched, all kinds of sauce, but it's good to eat with your hands torn。
Recipe Recommendations
- high-gluten flour 300 grams
- yeast 3 grams
- eggs a
- fine sugar 40 grams
- milk 120 grams
- butter 40 grams
- salt 1 gram
- sweetening
- baking
- half an hour
- ordinary
Steps for Raw cream toast
1
They put together all the material except butter
2
Put it in the toaster, set up the iMix to get to the noodle band
3
Add butter to the expansion phase, rubbed a thin sheet of film
4
Put the ruby on the bowl and ferment it twice as big
5
Noodles take out the exhausts, they split into five equals, they take a nice, bright noodle, with a cane, they make a tripe, they roll up and grow, and they put it in the toast mold
6
And in the same way, the rest of the pasta is rolled and placed in the mold. Internal
7
Once done, put it in the oven for a second fermentation, shift the oven to the fermentation function, spray some water on the face, and ferment the molds to 8 full
8
fermented toast in a preheated oven, 165 degrees up and down, about 35 minutes