Basic toast
By VicentaLakin
A basic toast. Breakfast is an option。
Recipe Recommendations
- high-gluten flour 250g
- fine sugar 50g
- salt 2g
- sugar-tolerant yeast 3g
- milk powder 8g
- whole egg liquid 35g
- water 110g
- unsalted butter 20g
- sweetening
- roast
- several hours
- ordinary
Steps for Basic toast
1
Put all the dry materials, salt, sugar, and yeast in the middle
2
Combining dry materials evenly
3
Add egg fluid and water
4
It can pull out the film, but when it's thicker and easier to break, it's butter
5
Keep rubbing your face until it's full
6
Weak cloth or fermented membrane on a roll cover
7
It's twice the size of the fermentation. It's good for 28 degrees of fermentation
8
The fermented pasta vents
9
It's divided into three equals, covered with wet cloths or fresh membranes for 15-20 minutes
10
Wake-up face flattens, smooth face towards the top
11
Turn it over, roll it up. One and a half laps
12
Three noodles in turn, and then 15-20 minutes
13
And it's a smooth, loose face, and it's growing in shape
14
Lightly lift the noodle, turn the face, bend the tail, roll up, 2.5 laps
15
And then make three noodles
16
When all is done, put the noodles in the same direction. Medium
17
Put wet towels on the top of the toast box in the oven, put a bowl of warm water in the oven for two rounds, fermenting at 38 degrees
18
Put a lid on it when it's fermented to 70-80
19
Put it in the middle and lower of a pre-heated oven, adjust the temperature to 160 degrees, roast up and down 32 minutes of roasted toast in time to take out the heat and seal itBasic toast Make Tips
1. if water is uncertain, 5 g of the surface can be set aside to choose whether to continue. 2. the temperature of the oven is regulated by the performance of its own oven。