A toast that won't fail
By VicentaLakin
Family-made toast is very time-consuming, and a single toast saves one fermentation time and shortens the production process, and is equally delicate, soft, medium and diverse. Production point: 1. The square is mature and does not change the amount of water in the formula at will, but can be added to the nuts and dried to the flavor. 2. If there is no milk powder, the liquid may be replaced with milk of equal weight or without powder. Flour after liquid. 4. A pre-heat oven can be baked when the toast box is eight minutes full。
Recipe Recommendations
- high-gluten flour 250g
- water 110g
- eggs one
- sugar 25g
- salt 3g
- milk powder 10g
- yeast 3g
- butter 25g
- sweetening
- roast
- several hours
- simple
Steps for A toast that won't fail
1
add a medium-sized egg to the bread drum (around 60 g with a leather belt) and a water of 110 g (preferably 10 g of water should be reserved, due to the different amount of water in the flour and the softness of the flavour at a time), with the following sentence: “eggs and water add together, the total weight of the liquid is between 165 and 170”. add 25 g white sugar, salt 3g, milk 10g and then flour, digging a pit on the flour roof and burying three grams of yeast。
2
The bakery is about 10 minutes long and the face is slightly smooth, so that 25 grams can be sliced into small blocks and a little softened butter at room temperature。
3
This is important in the face and in the complete phase, and it is important to be present and put in place, and it is about the fineness of the toast organization。
4
The following is a map of a small section of the face, which can easily be pulled out of a large, transparent sheet of film. Because home is like a glove. It's called a mural。
5
It's a broken hole. The edges of the thin membranes show a smooth gap, rather than a sawn gap。
6
Noodles can be reconciled, with three equal shapes. If you like the mischievous hump toast, you can split it into two, a little bit larger。
7
It is important to roll round, cover the fragrance of the membranes for 15 minutes, and go to the bubbles in the face, and it is about whether there are holes in toast。
8
Added black gallons of toast. I made two toasts, one with a nut, one with nothing。
9
Don't roll too tight, but there's no air or air in the middle of the roll. Too tight to ferment。
10
Clean discharge, toast box. Cover the box and keep it wet and wait for fermentation。
11
Send it to the full 8 and brush it with a brush。
12
It's 180 degrees up and down, it's a little colored, it's aluminum paper, it's a 35 to 40 minute roast。
13
Out
14
Be careful. How to cut out nice toasts, I have a little trick: to put them in the freezer for half an hour and cut them quickly, so that the slices don't fall off, and the cut is smooth。A toast that won't fail Make Tips
Households produce toast: 1. Read the recipe several times. 2. Strictly follow the formula and do not alter it at will. 3. There must be peace to the full. 3. If the toast is to be roasted, then there must be no rush to lift the lid when it comes out of the oven. First, the toast box falls on the board, then the lid opens, and then it collapses。