Rice cream toast
By VicentaLakin
It's just for the sake of a bowl of rice leftovers, and for the sake of the light cream that's about to expire in the fridge, but the finished product is so soft and so delicious that you'd like to be recommended; if you have rice or light cream that I need to consume, you can refer to the squares, but the amount of rice and light cream in the squares is not absolute, because the thickness of rice is not absolute, so the amount of liquid added is reduced depending on the softness of the noodles
Recipe Recommendations
- high-gluten flour 500 grams
- fine sugar 80 grams
- salt 6 grams
- yeast 5 grams
- white rice porridge 260 grams
- light cream 80 grams
- egg liquid 80 grams
- butter 40 grams
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Rice cream toast
1
White rice with a proper amount of fresh water boiled to the point where it's dry or prepared a thick, soft porridge
2
260 grams of porridge poured into the cook ' s tank and added all pasta foods except butter and salt to the cook ' s tank
3
(a) A slightly smooth introduction of 6 grams of salt to the start-up level, which continues to be smoothed to the surface
4
Add butter to full expansion phase
5
(b) Remove the drums and round the noodles and ferment the coverings to 2 to 2.5 times the size
6
(b) An average of six equals after the extraction of the noodles and 15 minutes of laxity on the caps
7
(a) A small noodle to grow a tongue, with a one-third fold
8
(a) Continue to grow into squares, curled in cylinders
9
Six in turn, to be discharged into the toast mold
10
Commencing the oven fermentation process, with a box of hot water next to it, and fermenting to the end of the mold
11
(b) The mid-level of the 175-degree oven and 45 minutes of fire
12
Completed Chart
13
Completed ChartRice cream toast Make Tips
Once again; liquid face-to-face flounders added as appropriate. The temperature of the oven is also treated as appropriate。