Sodium toast
By VicentaLakin
This time, rice toast was made out of soup. It was soft, it was good, it was sweet, it was really good。
Recipe Recommendations
- high-gluten flour 210 grams
- glutinous rice flour 30 grams
- soup seed 80 grams
- fine sugar 30 grams
- salt 3 grams
- whole egg liquid 35 grams
- milk 85 grams
- yeast 3 grams
- butter 20 grams
- water 75 grams
Steps for Sodium toast
1
Fifteen grams of condensed flour mixed with 75 grams of water for soup
2
(b) Heating the medium- and small-scale fire, while heating the heat, which is unbroken with a trail of fire, cooling to room temperature
3
(b) All materials other than butter are poured into the bread drums, set up and applied
4
In 30 minutes, the butter is put in
5
(b) The bread machine is re-configured and the face programme is then completed, with basic fermentation being carried out in a warm place, and the pasta is fermented more than twice as large as the original one, so that it can use its fingers to fermented flour, and a hole in the middle of the noodle, which does not shrink, proving that it is fermented
6
(b) Excretion of the noodle, evenly divided into three noodles, covering the film, and relaxing for 20 minutes
7
(b) Growing the tongue of the noodles
8
Rolling up the noodles
9
I'm not going to be able to do this
10
From top to bottom
11
(b) Placing a plastic face in a mould
12
(a) Final fermentation to 8, 9 plentiful and egg fluids
13
The oven is preheated at 180 degrees, placed in moulds, baked for 40 minutes, and needs tin paper after colouring
14
You get out of the oven, you get sunburned, you get cold enough to keep your hands under seal and eat as soon as possible。Sodium toast Make Tips
1. The intake of flour is different, and the volume of liquid in the formulation is increased or reduced as appropriate. 2. The soup must be cooled or frozen overnight. 3. The bake time and temperature are adjusted to its own oven。