Zebra toast
By VicentaLakin
After making leopard toast, I wondered if I could change it. If you want to go, the zebra looks good. This time it's done directly with a toaster, from lasagna to fermentation to baking, and a toaster can do it. The finished product was good, and every slice was a surprise. That's the fun of baking。
Recipe Recommendations
- milk 140g
- egg liquid 50g
- high-gluten flour 250g
- butter 25g
- bamboo charcoal powder 2g
- yeast 3g
- salt 2g
- sugar 30g
Steps for Zebra toast
1
In addition to butter, other raw materials in the noodles are placed in the bread drums according to the order of the bottom liquid, the middle powder, the upper sugar, the salt and the yeast, so that the yeast do not have direct contact with the sugar and the salt. Starts a lasagna program so that it can pull out thicker film and then add softened butter。
2
Re-start and face-to-face, 15 minutes until the extension phase, at which point thinner film can be developed。
3
A quarter of the dough was removed and the charcoal powder was plattered, thus receiving two colours。
4
When the two groups were rounded up, they were placed in a bread drum, separated by oilpaper between the two groups. Cover the bread cap and start the fermentation program for 40 minutes。
5
When the noodle ferments twice as big, the finger poachs a hole and does not shrink or collapse means the fermentation is complete。
6
The fermented lasagna is pumped by pressure and can also be vented by exhausting scepter. The air-breathing noodles were rounded and covered with flavours for 15 minutes。
7
The loosely fertilized pasta is grown with a crutches, of which the black pasta accounts for about one third of the original pasta。
8
Place the black noodle in the centre of the original noodle。
9
The two sides are folded and folded into three folds。
10
Once again, it's a horizontal discount。
11
It was then covered with laxity for 15 minutes。
12
Quite a bit。
13
It was also folded and again covered with laxity for 15 minutes。
14
The loose, fine face flattens into little stripes。
15
Scratch the dough into three pieces, bearing in mind that the beginning should not be cut off。
16
Make the noodles into braids and squeeze them tight。
17
The noodles are processed and then placed in the bakery, then in the bakery, for a second fermentation。
18
It fermented twice as big, about 60% higher。
19
Start the baker in 40 minutes。
20
The roasted noodles are immediately disemboweled and can be sliced when they are on the grilled web。
21
Each piece is a different pattern。