Light cream toast
By VicentaLakin
It's from a business master with the "just right" name, and the size of the square is just as good as her name, and as she says, making a hundred untidy toasts in a row, so I can't afford to change a little bit, with the whole range of the cat and the tiger, and the finished product really tastes good, especially with a little hand
Recipe Recommendations
- eggs
- yeast 6G
- high-gluten flour 350g
- milk 140g
- light cream 160g
- salt 6G
- fine sugar 60g
- egg liquid
- sweetening
- roast
- several hours
- ordinary
Steps for Light cream toast
1
The Chinese materials are all mixed into a cone (I am the yeast pouring into the warm milk, adding egg fluids and high-banded flour to the cook machine and conglomerate, covering the film for one night in the freezer and removing it the following day) and fermenting the film up to three or four times the size of the fermentation, with the hand-picking of a visible beehive and the trace of acid
2
Torn into small pieces
3
Join all the food in the main group
4
(a) To remove the mural from the face of the face until it is fully extended
5
(b) A round of air after exhaust and a half-hour awakening
6
(a) Split the noodles into six laxes for 15 minutes
7
(a) A small face group to flatten the tongue, with both sides folding and curling (I rolled two and a half times)
8
(a) Toast molds, which are fermented in warmth to the full of eight points of the molds
9
(b) The mid-level of the 175-degree oven in the preheat, which is about 45 minutes of fire
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Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartLight cream toast Make Tips
The temperature of the oven is based on the temper of the oven