Milk toast
By VicentaLakin
Pure milk, very tasteful. I like to eat with one hand and one hand, and I can eat two peaks. I once let a friend who didn't like bread and didn't want to cook, tasted the toast, and she fell in love with the baking, and now she's only making the milky toast five times apart.
Recipe Recommendations
- water
- high-gluten flour 150g
- yeast 2g
- fine sugar 45G
- egg liquid 25g
- milk powder 20g
- butter 20g
- salt 3g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk toast
1
(b) The ploughing of pasta into the basin and the placement of a film in the freezer for overnight stays of up to 72 hours
2
The fermented crotch is removed with a visible beehive and a slight sour smell
3
(b) The planting of noodles is torn into small pieces and mixed with materials other than butter
4
(b) Floured to smooth and added butter
5
(b) Rolling the noodles to full expansion
6
Cover the film and ferment twice as big
7
After the fermentation, take out the noodles, divide them into three equals, and collect them separately (I made two together)
8
(a) To take a small noodle and press it in the middle, to pull it up from the middle, and then to push it down from the middle, to grow its tongue, which is not long enough
9
One third of the fold on both sides of the table, three in turn, and 10 minutes of laxity on the cover
10
Once the laxity is over, the tongue will grow again, and this time it will grow longer
11
(a) A barrel of 2.5 to 3 rolls in size, three in order
12
I did two at a time
13
fermentation to the full eight percent of the mold
14
Put it in the middle of the preheat 175 degrees oven and bake it up and down for less than 45 minutes
15
Completed Chart
16
Completed Chart
17
I'll eat it one by oneMilk toast Make Tips
1) Preserve liquids in order to avoid the softening of the noodles. 2) Sugar quantities may be added according to their preferences. 3) The temperature of the oven is regulated by the temper of the oven at home。