Water Cube Toast
By VicentaLakin
This is a formulation for 10*10*10*10 hydrocubic toast molds。
Recipe Recommendations
- white sugar 40g
- high-gluten flour 210g
- Lao Mian 70g
- butter 20g
- dry yeast 4g
- milk 130g
- matcha powder 8g
Steps for Water Cube Toast
1
Rolling all materials except butter and tea powder into the bakery started the laminate procedure for about 28 minutes。
2
In about 10 minutes, the butter was put in to continue the lacerations。
3
The face-stamping process was completed and the dough reached full expansion。
4
the pasta was divided into 120 g and fermented for the first time。
5
fermented noodles, double the volume。
6
Take out the exhaust, relax for five minutes。
7
It's like growing a square。
8
The tea noodles become smaller rectangles。
9
Like a tweezer。
10
As shown below:。
11
Roll up, loose for five minutes。
12
The squares grow。
13
再次对折后Roll up, loose for five minutes。
14
The squares grow。
15
Split into four parts。
16
It's a plume。
17
Both ends of the port are decentralised into the Toast Moot with a secondary fermentation。
18
Fermentation to full eight。
19
The koeoE6050 oven will have a temperature of 150 degrees and a heating time of 30 minutes, and will have a smart tip after the temperature has been set, followed by the roasting of the mold, which will be removed from the tone at the end of the baking。
20
Slice later。
21
One green。
22
Clean nature。
23
Nice feeling。Water Cube Toast Make Tips
old-faced production: 100 g of fermented flour added to 70 g of water, 1 g of salt, 1 g of dry yeast powder fermented 2-3 times the temperature of the room and stored in freezer storage, as necessary。