Big barley, Hokkaido toast

By VicentaLakin

Big barley, Hokkaido toast
Wheat juice was supposed to go for it, but I'm not used to it, and it's always hard to swallow. The good stuff can't be wasted, watching as green as a cup of tea powder, the idea of adding it to the dough to make bread, the hope of making toast, the colour, the smell, the fresh face of toast, the taste of it, the taste of it。

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Steps for Big barley, Hokkaido toast

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    China: The gold is like 175 grams of bread paste milk of 5 grams of milk and 73 grams of protein of 37 grams of Chinese materials are placed in a bread machine, the start-up and face-to-face process stops after 16 minutes, and basic fermentation in warm places is about four times higher. The campaign was launched and set in motion。
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    When the Chinese are ready, they'll break into pieces
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    70 grams of flour, 40 grams of sugar
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    Three grams of salt
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    55 grams of light cream
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    Five grams of barley juice
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    To the extended phase of pulling out the thick film
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    Add butter
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    It's not like I'm going to be able to do it
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    Let's sort it out
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    Stay warm for 30 minutes。
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    4. When a loose pasta is removed from the exhaust, it is divided into three lumps, each of which flows for 15 minutes。
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    Take a loose pasta
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    It's a cow's tongue
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    Just a little bit later
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    Scroll it from top to bottom。
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    Covering the membrane again for 15 minutes
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    Quite a nice, loose noodle interface. Long
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    Rolling up from top to bottom
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    Keep it tight
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    At 450 grams of unscathed fermentation in the oven for about two hours
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    fermentation up to two or eight cents full
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    The oven at 175°C, lower floor, up and down, 30 minutes
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    The furnace is demoulded immediately, the roasted net side is dissipated, and fresh bags are kept under seal when they are warm。
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    Done
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    Done

    • Big barley, Hokkaido toast Make Tips

    The amount of absorbent flour varies from 10 grams to 10 grams, depending on the temperature and time of the oven in your home, which is different from the temper of each. It also depends on the size of the bread embryos you make, the length of which is shorter and flexible. If the colour is satisfactory, it should be filled with tin paper in time to prevent it from being too dark and thick, and the worst result would be to pass out. It is also important to remind newcomers not to eat fresh bread, since a certain amount of lactate and acetate are easily caused by fermentation. You can eat it when it's warm. 5. The cold bread shall be kept in a fresh bag or in a sealed container for 2-3 days at room temperature. Refrigeration is not allowed, but it can be frozen, when it is eaten, and warms the oven。

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