White toast
By VicentaLakin
THANK YOU VERY MUCH FOR THE OPPORTUNITY OFFERED BY ACA AND MIRNA FOR THIS ACADA 600 PILOT, AND I'VE ALWAYS HOPED FOR A COOKER MACHINE, MAINLY BECAUSE THE NORMAL BAKER CAN ONLY MAKE ONE TOAST AT A TIME, AND IT WILL TAKE HOURS TO MAKE A TOAST. IF YOU CAN RUB TWO TOAST-SIZE NOODLES AT A TIME, YOU CAN SAVE A LOT OF TIME, AND I THINK THAT'S ONE OF THE REASONS WHY MANY PEOPLE WANT TO BUY A COOKER'S MACHINE. TODAY I USED IT TO USE TWO HUNDRED PAIRS OF WHITE TOAST, ALTHOUGH THE OVEN AND I MADE A JOKE ABOUT IT, AND IT'S GOOD, SALTY, SOFT AND FLEXIBLE, AND IT'S SO MUCH LIKE IT, IT'S READY, AND IT'S FROM HATCH。
Recipe Recommendations
- high-gluten flour 500 grams
- fine sugar 50 grams
- milk powder 15 grams
- water 320 grams
- instant dry yeast 5 grams
- unsalted butter 50 grams
- salt 8 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for White toast

1
I'm used to mixing materials apart from butter yeast for more than 30 minutes, saving time to speed up the membrane, and observing that the noodle is not too watery. (Water can be set at 5-10%, depending on the addition)
2
QUIETED NOODLES WERE PLACED IN THE ACA CHEF'S MACHINE AND THE YEAST WAS MIXED UP FOR A FEW SECONDS AND THEN DRIVEN TO THE SECOND. (IF MATERIAL OTHER THAN BUTTER IS USED DIRECTLY AS A COOK, THEN THE PASTA AND THE PASTA ARE TO BE OPENED BEFORE THE SECOND
3
Turn the knobs off in 10 minutes, and look up to the lower groups。
4
A thicker, more fragile film can be pulled out。
5
Add butter first and second and mix it for 10 minutes。
6
Look up and see that the noodles are fine。
7
Take a small piece of inspection and pull out a thin, non-breakable membrane。
8
Put the noodles in the warm and wet. I put a wet sheet on the toaster, and I turned off 5 distributions and 5 minutes later。
9
It's 2-2.5 times bigger。
10
Take out six rollers for 15 minutes。
11
Take a picture and turn it over。
12
Both sides turn in the middle。
13
Long and thin again。
14
Roll up and down, shut up。
15
Into Tusk。
16
A bowl of hot water is placed in the oven and, depending on the situation, the fermentation sheet is developed intermittently, to the point of eight full and covered。
17
The bottom of the oven, 180 degrees and 40 minutes。
18
Done
19
Done
20
Done