A soft deer-striped toast
By VicentaLakin
When the first toast was done by the family, it was a little hard to learn from the coaches that the Chinese and the soup methods were better than the direct ones to make the bread softer and more radish. I've got a lot of toast to eat, and I hope the family likes and collects more
Recipe Recommendations
- high-gluten flour 150 grams
- white granulated sugar 8 grams
- yeast 1.5 grams
- milk 50 grams
- light cream 30 grams
- butter 25 grams
- eggs one
- salt 3 grams
- chocolate 10 grams
- cocoa powder 5 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for A soft deer-striped toast
1
Put the Chinese pasta material and make it up, put it in the freezer cold, and ferment it three to four times as big as it was
2
Get the fermented head and other pasta material ready
3
Torn the fermented seed head into small pieces
4
Add cream, milk, eggs, sugar, salt
5
Put it in flour, mix it with chopsticks and then put it in yeasts and mix it evenly
6
It's on the board
7
Every time a scratcher is a sharp instrument
8
For all the reasons, this pasta was rubbed on the smooth surface in 10 minutes
9
It's like washing clothes
10
Cut a little piece and look at it
11
There's a similar thick film
12
Add soft butter and keep rubbing
13
Until the thin membrane is finished
14
The smooth noodles
15
It splits the noodles into two, melts the chocolate insulation
16
Get the melted chocolate and cocoa powder ready. Okay
17
Join one of them
18
I'll put cocoa powder and chocolate sauce in it, and I'll pull out some pretty gloves
19
Finally, I had two plates separated. Okay
20
Put it in the oven and ferment it with a bowl of hot water next to it
21
About 50 minutes to ferment
22
Coco noodles are fermented
23
Take out a full exhaust
24
The cocoa and white noodles are divided into eight pieces on average, followed by installation
25
Roll cocoa flour into a cylindrical form, with white flour swirling with a cane, less than the length of a mason
26
Because the matching package process is a little time-consuming, the rest of the dough is covered with a shampoo
27
Then I put all the wrapped noodles in the mag
28
Increased humidity can spray a little bit of fresh water on the face of the florist, with a bowl of hot water next to it continuing to ferment twice
29
You know, when the noodles are fermented to 8-9, you take out the egg fluid
30
Cover the toast, preheat the oven, preheat 175 degrees, dry the lower floor for 50 minutes
31
I'll show you a finished map of toast above the mold because I put an extra 100 grams of flour in it. I've got 450 grams of mold, 250 grams of flour, as usual, with 350 grams. I've adjusted the material matching. You can do it
32
It's so soft, it looks so beautiful
33
It's a surprise. I always liked to eat all kinds of bread. It's the first time I've had a single toast made in a direct fashion
34
Take a piece of toast and put on the salad sauce, and then put on the raw leaves, tomatoes, ham, a little fry, eggs, and put on the salad sauce
35
A nutritious sandwich is finished because I didn't cut my own toast, so you can make it into West Doors. It'll be perfect with a nice cup of teaA soft deer-striped toast Make Tips
1. Every oven behaves differently, so please adjust the temperature as needed.
2. Once the bread is done, remove it from the mold immediately and let it cool on a wire rack. If you can't finish it all at once, store it in a plastic bag and seal it to keep the texture intact.
3. Flour absorbs water differently depending on the season, so you can adjust the amount of milk accordingly.
4. The main ingredients in this recipe are based on Mengyue's version. The heavy cream makes the bread smell more milky and richer, but you can replace it with an equal amount of milk.
5. I used one egg: part of it for the dough, and the rest to brush on the surface.
6. If you have any questions during the process, please feel free to leave a comment to discuss. Thanks for your support