Big toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 210 grams
- low-gluten flour 80 grams
- wheat bran 30 grams
- Lao Mian 75 grams
- milk powder 20 grams
- eggs 50 grams
- water 130 grams
- yeast 4 grams
- salt 3 grams
- sugar 30 grams
- butter 30 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Big toast
1
(b) Put all materials except butter in the breadbox and face for 20 minutes, then add butter to the face for 20 minutes, and then shut down after the stretching;2
Fermentation in warm and wet places is about twice as large;3
(a) To split the face of the face into three equals, with a winding circle and a sheet covering the film for 15 minutes;4
(a) A rectangular shape with a wide width and a masonry, respectively;5
Cylinders are then rolled and then discharged into the mould, and the cover is placed when the last 6th and 8th to 9th full in warm and wet areas;6
After 180 degrees of preheating the oven, the bottom fire is 40-45 minutes。