Milky honey toast
By VicentaLakin
This attempt at a new method of integration, rather than turning the shape of the three peaks into varnished flowers, with only one roll of each toast, saves time for laxity, saves some working hours, which I did for the first time, but which is not as obvious as peak toast, but which is unique as it is, feels good as a whole, and is rather simple in production, and can be compared to peak toast, which is often done later, and is now recommended to relatives who like toast。
Recipe Recommendations
- high-gluten flour 80 grams
- butter 20 grams
- salt 2 grams
- milk powder 20 grams
- condensed milk 50 grams
- honey 25 grams
- water 10 grams
- yeast 3 grams
- egg liquid a little
- sweetening
- roast
- several hours
- ordinary
Steps for Milky honey toast
1
The Chinese material is fermented to no more than four times the size of the pasta (I was removed and made in the morning of the evening and of the good noodles)
2
(b) To remove the scavengers and tore them into small pieces, mixed with the main scavenging material other than butter, and rubbing them to smooth
3
Add butter to the full expansion phase
4
Split the noodles into four pieces for 15 minutes
5
(a) Growing up with a cane, with the tongue, with thin rolls on the bottom
6
Each in turn
7
It's a little long, one holding the other hand to the top and twisting it into a vasectomy
8
Both head to head into the Tusk Moot
9
(b) Covering the film and fermenting it in the oven
10
(a) More than an hour, until the mold is eight points (I made two at a time) and the surface is painted with an egg fluid
11
Put it in the preheat and in the middle of the 170-degree oven and bake it for 45 minutes
12
Completed Chart
13
Completed Chart
14
Completed ChartMilky honey toast Make Tips
The temperature of the oven was adjusted to the temper of the oven。