Milk toast
By VicentaLakin
This milked toast, every time. The Chinese bread, which is made of Chinese fermentation, has always been very much preferred, albeit long, but the most delicate. The toast was also very satisfactory this time, and the internal organization was so soft that it was put in place for two or three days. There are no complex raw materials and practices, except for longer periods. It'll surprise you if you work hard。
Recipe Recommendations
- high-gluten flour
- yeast 3g
- sugar 20g
- butter 20g
- water
- condensed milk 51g
- egg liquid 25g
- salt 3g
- sweetening
- roast
- several hours
- senior
Steps for Milk toast
1
Raw materials。
2
the chinese raw materials (mixed powder 180g, water 108g, yeast 3g). i'm going to the kitchen。
3
Scratch it in a flat, round hair。
4
The fermentation is about four times larger。
5
main noodles (high 76g, sugar 20g, salt 3g, milk refining 51g, egg 25g, butter 20g). the raw materials other than butter fall together with the chinese species that have been released。
6
Scrambling to stretch, smoothing on the surface and adding soft butter。
7
Scratch it to the full, to pull out the thin film。
8
Split into three equals, 15 minutes loose after roll。
9
The tweezers grow on the loose。
10
Then roll up, and do the other two in the same way。
11
The same distance into the toast box。
12
Finally fermented to 8-9 full.
13
A smooth brush of egg fluid。
14
THE OVEN PREHEATS 180°C, LOWER, UPPER AND LOWER. (I'M USING THE ACA/NORTH AMERICAN ELECTRIC G.T. 400 OVENS. PLEASE MAKE APPROPRIATE ADJUSTMENTS TO THE OVENS. I'M NOT SURE
15
In about 35 minutes, immediately after the oven is released, it's cool on the grill. (To prevent excessive colour, tin paper can be covered midwayMilk toast Make Tips
(To prevent excessive colour, tin paper can be covered midway