A milk toast from Hsiao Chong
By VicentaLakin
The square has been improved by the milk toast in the cuisine, the base bread is made of lasagna, cosmopolitan, no extra material, simple health, milk and jam, a delicious breakfast is done
Recipe Recommendations
- high powder 250g
- protein
- fine sugar 6G
- quick-growing dry yeast 2g
- milk 75g
- light cream 100g
- salt 3g
Steps for A milk toast from Hsiao Chong
1
Make Chinese noodles first. Mix all Chinese pasta material, rub it in smooth ones, put it in the fridge for the night
2
Middle torn torque and main noodle material mixed to complete membrane phase
3
The noodle room fermented for an hour or so, twice the size of it
4
The base fermentation is over, the dough is divided into three equals, and the exhaust rolls loose for 15 minutes
5
The twilight twirl, curled up, squeezed in the seams, put it in the toaster
6
The bread fermented the last hour, about eight points of the mold
7
It's 180°C oven, lower floor, top-fire, 10 minutes with tin paper, about 45 minutes
8
After a few strokes of the oven, you're going to disembowel, and you're going to hang out on the grillA milk toast from Hsiao Chong Make Tips
1. THE SQUARE HAS BEEN CHANGED FROM MILK TOAST IN THE MIDDLE OF THE CONCUBINE. 2. THE FACE CAN BE SHOWN IN A HAND MEMBRANE WITH TWO IMIX PROGRAMS. 3. I USED A PE 5389 SHUTTLE OVEN, AND WHEN YOU USED THE OTHER BRANDED OVENS, YOU WERE CAREFUL TO ADJUST THE TEMPERATURE。