Chinese milked toast
By VicentaLakin
Recipe Recommendations
- bread flour 80 grams
- sugar 20 grams
- salt 3 grams
- condensed milk 50 grams
- eggs 25 grams
- butter 20 grams
- yeast 3 grams
- water 100 grams
- sweetening
- roast
- several hours
- senior
Steps for Chinese milked toast
1
Prepare the raw materials。
2
The Chinese material (high powder 180 g, water 100 g, yeast 3 g) is placed in a bread drum, choosing a meta-program。
3
At the end of the face, the bread bucket covered with wet towels fermented。
4
The Chinese fermented to four times the size, and placed the main one in a bread drum, with the exception of butter, and chose a meta-program。
5
One procedure is over, the butter is softened, and the other one is mixed。
6
And when the face is over, take it out flat。
7
Split the noodles into three and cover the membranes for 10 minutes。
8
Take a noodle in a cow tongue。
9
Scroll from top to bottom, all three of them roll, and the membrane is loose again for 10 minutes。
10
Open again。
11
From top to bottom。
12
All three were rolled, put in the toast box and fermented in the oven。
13
fermentation to 8 p.m. is removed and the oven is preheated 180° 5 minutes。
14
Surface brush egg fluid。
15
Put it in the lower middle of the preheated oven, 180 degrees 35 minutes, and in the middle colour, put tin paper。
16
When you're baked, it's dryed on the Internet until it's warm enough to keep it。
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Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart