Honey little toast
By VicentaLakin
IT SMELLS LIKE SWEET, SWEET HONEY. IT'S SO WET, IT'S SOFT AND IT'S VERY FLEXIBLE
Recipe Recommendations
- high-gluten flour 280 grams
- sugar-tolerant yeast 3 grams
- honey 50 grams
- salt 3.5 grams
- whole egg liquid 50 grams
- water 142 grams
- unsalted butter 20 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Honey little toast
1
All foods, other than butter, were mixed in the pasta material, which was rubbed into the pasta. Butter continues to melt to full integration
2
The rubbed pasta covers the membrane in the warmth for basic fermentation
3
fermentation doesn't shrunk to finger powder. Fall
4
Take out the fermented noodles and press pressure to exhaust
5
After weighing, it's divided into four small groups of about 137 grams each
6
20 minutes of membrane dysentery
7
Take a nice, loose face, light-down ellipse. Circle
8
Turn it over. End it down
9
Roll in a cylinder
10
Put two pairs of sharp heads in elliptical cheese molds
11
It ferments to 75% humidity at around 37 degrees to a low surface of an eight-point finger so it can bounce back slowly
12
And the surface is full of egg fluid
13
Decorative almonds
14
Put it in the pre-heat oven, in the upper and lower floors, 170 degrees and 25 minutes
15
Out
16
Take it offHoney little toast Make Tips
1. Liquids in a flexible hands-on, fluids adjusted when mixing materials! 2, children ' s shoes, if needed, search their own web sites for hand-painted video 3 and, if 450 grams of toast boxes, 90 per cent of the formula can be obtained, and the baker ' s temperature will be in line with 450