The mountain toast
By VicentaLakin
When you get your first macaroni, you don't use a lot of yeast, so you don't get fermented, you get bread, you feel like there's room for progress
Recipe Recommendations
- bread flour 260 grams
- milk 120 grams
- egg liquid 50 grams
- white granulated sugar 35 grams
- yeast 3 grams
- salted butter 20 grams
- sweetening
- baking
- several hours
- simple
Steps for The mountain toast
1
Put all the material in the formula in the liquid sequence, yeast on flour, butter on the side, start and face, 28 minutes
2
The noodles were smooth, sorted up a little bit, rounded up
3
Choose the fermentation program, double it
4
Take out the noodles, split them into 3 equals, exhaust, roll round, 10 minutes still
5
Take one of them, like a cow's tongue
6
The good face rolls into a cylindrical column, and then tightens the interfaces of the face group for five minutes
7
Take one of them with a long twirl
8
The three noodles are fine. Roll them up
9
Put the noodles in the toast box, cover the film, ferment the oven
10
The toast fermented for 70 minutes, close to a full mollusk, removed, the face brushed with thin egg fluid, while the preheat oven, 160 degrees, 10 minutes
11
Put it on the bottom of the oven, 160 degrees, 40 minutes, and then fill it with tin paper
12
When you're done with it, you'll take it out and you'll cool it down on the grill with oilpaper
13
Nice toastThe mountain toast Make Tips
1. The amount of water consumed in flour varies from season to season, and the amount of liquid in the square is the appropriate standard for me to use. 3. Each oven has a different temper, temperature and time, and has four different toast boxes of its own colour, and the time of the oven is different, depending on its usual time temperature