Cold fermented milk toast
By VicentaLakin
Low-temperature fermented toast, softer mouths, more thinner bread, more lasagna during free time, mixed into freezer fermentation for at least one night and for up to three days, to be taken out when it is to be baked, room temperature fermented later in the oven. It's simple. It's for beginners who want to learn roast。
Recipe Recommendations
- eggs one
- high-gluten flour 300g
- milk 200ml
- white sugar 40g
- yeast powder appropriate amount
- butter 40g
- milk fragrance
- roast
- several days
- ordinary
Steps for Cold fermented milk toast
1
Eggs added to flour。
2
Sugar and milk pour into the bowl, and the water evaporates, mainly to melt the sugar。
3
Heated milk pours out, placing a little temperature (about 40 degrees) with a small spoon of yeast powder, so that it is smoothed。
4
Gradually pour mixed milk into egg flour, and chopsticks become stale。
5
It's a bit of a noodle。
6
The butter room softened。
7
Add butter to the rubbed noodles。
8
The covered face is placed for a while, covered in suitable packagings with protective film, and frozen in the refrigerator。
9
Just on the weekends, the noodles were frozen in the fridge for two days, removed the dough and released the air。
10
The bear washes the toast and drys it cleans, fills the air out of the face in the mold and waits for the room to ferment twice。
11
The noodles that were launched in about half an hour were clearly much higher than the previous emulsions。
12
Covered with mold, oven preheated, 160 degrees and 30 minutes。
13
Baked bear toast。
14
Toast slice。
15
Add chocolate sauce to make it look like a bear。
16
Or frogs, and the rest will be saved in a bag。