Soft three-coloured toast

1

puts high-banded flour 125g, pure milk 80g, sugar 20g, salt 1.5g, yeast 1.5g in a bakery for 10 minutes, adds softening butter and starts another rubling program, which is not easy to break, i.e. full expansion

2

We'll split the noodles three times, one with cocoa powder and one with tea powder, because it's more water-sucking, and if you think it's dry, you can just take some water and rub it in

3

It fermented twice as big

4

I'll put the mask on the air for 15 minutes

5

If you're going to try to make a little more colorful, it's not too neat

6

open all the pieces to the 230g toast mold in paino, then just flatten them and ferment them in warm and wet places until they're covered in nine. guy

7

The oven is preheated at 180 degrees, and in about 25 minutes it's free to hang and slice

1. the volume of liquid in the flour is subject to some flexibility because each flour is slightly different in its water-sorting nature, and the face of the flour is more susceptible to membranes with a larger amount of water, but cannot be too wet to be too sticky to form. two summers with iced eggs and no longer with bread. the upper lasagna temperature is fermented early and the toast is rubbing to the point where the membrane can be removed during the full expansion phase. don't overdo it. it's fast, so watch it. in winter, one round can be placed in a pot and then a pot of warm water, or the oven can be fermented with a temperature of about 28 degrees in one and 36 degrees in two. the noodles are suitable for fermentation in warm and wet environments. four, it's very small, it's suitable for a small oven. double it with 450g of large toast box 5, with different temperatures in each oven