Milk toast
By VicentaLakin
The toast is fermented in Chinese, which takes 17 hours to freeze the fermentation and then to start the general toasting procedure, which is long, but not equal to time. If it was planned to start making toast in the afternoon, I would prepare Chinese noodles the previous night, in short, for a reasonable time. Although milk and sugar have been added to the toast, it will not be too sweet, soft to taste, the bread has a good radish effect, the family loves it, and you can try it. Mass: 450 grams of toast one。
Recipe Recommendations
- high-gluten flour 187 grams
- water 112 grams
- yeast 2 grams
- condensed milk 40 grams
- milk 33 grams
- whole egg liquid 27 grams
- butter 21 grams
- salt 4 grams
- fine sugar 27 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Milk toast
1
Put Chinese foods into a bakery (middles: 187 grams of high-width powder, 112 grams of water, 2 grams of yeast) in groups。
2
Cover it and put it in a freezer for 17 hours。
3
The main group of foods except butter (the main group: 80 grams of fermented flour, 33 grams of milk, 27 grams of fine sugar, 4 grams of salt, 27 grams of whole egg fluid, 40 grams of milk refining, 21 grams of butter and 1 grams of yeast) are placed in the bread machine in the order of first liquid solids and then the fermented Chinese group is torn into small pieces, starting a laminate procedure for 20 minutes。
4
At the end of the first lasagna procedure, the butter was put in and the lasagna procedure was re-launched for 20 minutes each time。
5
Scratch to the face can pull out a smooth thin film (which is better when the hand is polished)。
6
Cover the film, start the yoghurt fermentation program, and ferment the face to twice the size。
7
Take out the noodles and split them into 3 equals, round them up and cover them with laxity for 15 minutes。
8
Open the noodles and roll them up and release them into the toast box。
9
Sprayed on the face of the dough with a small amount of fresh water, and then covered with a shampoo in the warm for a second fermentation (I fermented with the oven ' s fermentation program and put in a box of hot water)。
10
When fermented to full nine, a layer of full egg fluid is painted。
11
The oven has 160 degrees of fire, 170 degrees of fire, five minutes of preheat and 35 minutes of roasting。
12
They are removed from the furnace and can be packaged or enjoyed by slices on cooling shelves。Milk toast Make Tips
If bread is made the following morning, it is recommended that the Chinese noodles be prepared at noon the day before yesterday. In the same vein, if it is intended to start making bread in the afternoon, it is suggested that the Chinese noodles be prepared the night before yesterday. The Chinese noodles take 17 hours to freeze the fermentation. 2. When examining the extendability of the noodles, the hand is oiled and it is easier to stretch the film. 3. The temperature and time of baking is for reference purposes only。