Milk toast
By VicentaLakin
Every time I make bread and toast, I'm really fond of my bakery. It's burning down, and the life of the bakery is, naturally, shorter. That's what I've been thinking every time I make bread..
Recipe Recommendations
- high-gluten flour 250g
- milk 140g
- white sugar 45G
- yeast 3g
- protein one
- salt 3g
- milk powder 10g
- butter 20g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk toast
1
140 grams of pure milk, 2 grams of yeast, 200 grams of high-banded flour pouring into the bread can. Internal
2
Scratch it with smooth noodles
3
The warmth is sent to three times the size (quick fermentation method: non-hot water is added to the cooking pan, the face is put in and fermented for about 50 minutes, while towels are placed to prevent leakage. This is the way you can do it
4
The pasta when it's ready
5
Torn the hives into small pieces and put them into bread buckets. Internal
6
Add the remaining 50 grams of flour, 10 grams of milk powder, 45 grams of sugar, 3 grams of salt, 1 gram of protein, and 1 gram of yeast
7
Ten minutes or so
8
Add butter and rub it for about 10 minutes
9
The pasta is divided into 3 equals, magnifying the marble table for 15 minutes
10
Crush the tongue
11
We're going up and down
12
The cylindrical stripes are rolled from top to bottom into cylindrical form
13
The emissions are in the Toast Motion
14
Add hot water to the grill and ferment to full eight
15
Plus a lid, the oven is 200 degrees preheated for five minutes, and it's 40 minutes below the 180-degree bottom
16
It's a good color
17
It's so soft
18
It's so delicate
19
It's been so depressing that the beautiful yellow of the bread itself isn't entirely filmed..