Chinese milked toast
By VicentaLakin
a chinese square that's been used more than once to make bread, sometimes toast, sometimes to make ordinary little bread, and i'm super fond of it anyway. this time with a koeo801 chef, twice the amount and the face, it's really strong
Recipe Recommendations
- bread flour 180 grams
- water 100 grams
- yeast 3 grams
- condensed milk 50 grams
- eggs 25 grams
- butter 20 grams
- salt 2.5 grams
- white sugar 20 grams
- sweetening
- roast
- several hours
- senior
Steps for Chinese milked toast
1
Prepare the raw materials。
2
first, the medium, water, bread powder, yeast drop in the koeo801 cook mixer。
3
The mixer is installed, the Chinese are rolled into groups in the second tranche, and the flour is easily splattered。
4
The noodles were fermented for half an hour at the temperature of the membrane room, which ended up in the freezer for more than 17 hours。
5
The noodles fermented to 3-4 times。
6
80 grams of bread, 25 grams of eggs, 20 grams of sugar, 50 grams of lactation, 2.5 grams of salt in the mixer, (salt and sugar do not touch), torn the Chinese noodles into small pieces and placed them in the mixer。
7
Installation of a mixer, first mixing the Chinese with the main noodle in the second and two minutes in the third。
8
Finally, a four-bed swirl to the extension phase would remove a thicker film。
9
Add soft butter and rub it in the third。
10
The transfer of the fourth stage to the full phase of the lasagna would remove a more evenly thin film。
11
The noodles take out six。
12
Rounds, 15 minutes of laxity。
13
Take out a nice, loose noodle and grow a tongue。
14
Both sides to the middle。
15
Roll from right to left, even rolls, not too tight, roll the face in turn。
16
The same distance is taken into the Toast module, which is fermented in the oven, where a bowl of hot water increases humidity and temperature。
17
About 40 minutes after the fermentation, the eight-point full and the preheat oven 180 degrees 10 minutes。
18
The toast is covered with a lid and placed in the preheated oven in the first layer of 180 degrees and 40 minutes。
19
The baked toast is taken out immediately, laid on the grilled web until it's warm enough to be stored in a fresh bag。
20
Slice while eating, or rip your hands off, like you like。
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Completed ChartChinese milked toast Make Tips
1. I have baked this recipe many times. You don't strictly need to reserve water, but it is difficult for beginners to control, so it is best to set aside 10g and add it as needed (I am referring to the water amount when making the starter).
2. Adjust the baking temperature and time according to your own oven.
3. Control the weight of the covered toast to 450g per loaf; these two loaves are exactly 907g. A few extra grams doesn't matter (it was originally 917g, but my daughter took that 10g to play with). If there is too much dough when baking with a lid, it can easily cause issues such as the dough collapsing or incomplete fermentation.