I've got a hundred-form toast
By VicentaLakin
It's a privilege to learn how to cook Black Kong's Tusk Motion, and to make it quickly and beautifully colored
Recipe Recommendations
- high-gluten flour 110g
- eggs 25g
- pure milk 25g
- fine sugar 50g
- salt 2g
- whole milk powder 15g
- yeast 1g
- butter 25g
- sweetening
- roast
- a day
- ordinary
Steps for I've got a hundred-form toast
1
One night ahead of schedule, all Chinese pasta materials were mixed and bread machine and face were made for 20 minutes。
2
The face is so smooth that the surface does not need a membrane, it is packed in a solid bag, the air is drained out, the mouth is sealed and the room temperature is placed in half an hour and the fridge is frozen overnight。
3
Prepare all material for the main section
4
In addition to butter, other materials and Chinese noodles were placed in the bread machine and on the face for 20 minutes. After a bread machine procedure, the noodles were put in there for 10 minutes, with butter up to the full stage, and beautiful gloves were removed。
5
Noodles are rounded into containers, covered with film protection, and room temperature static is carried out in one round for about 30 minutes. It's hot in the summer, and we're here at 30 degrees a day, specifically adjusted to local room temperature。
6
One to the pasta is twice the size of the original, and the finger is covered with flour, poking a small hole in the pasta without turning back。
7
Noodles are venting at pressure
8
Cut into 3 equals and roll around for 10 minutes
9
Turn the noodle into a tongue and roll it up from the bottom
10
When the three noodles are ready, the film will remain in place for 10 minutes
11
Once again, the pasta, the bottom, the bottom, the top, the bottom, the back. Lee
12
A good roll better be 2.5 laps
13
The noodles are placed in the oven for two rounds, which are now very hot, without the development of an fermentation function, except for a glass of hot water in the oven, with two directs, and three hot water exchanges in the middle。
14
After about 50 minutes, the noodles fermented to 8 full。
15
The oven is 165 degrees preheated, it is baked for 35 minutes and the oven is cooled。
16
Done
17
Done
18
Done
19
Done
20
Slice two slices of toast, cut out the prettiest tin paper on the toast, and put it on top of the oven for about five minutes
21
The kitty is cute
22
The bunny's cuteI've got a hundred-form toast Make Tips
1. The white shark flour is more water-intensive, but the flour is different, so liquid quantities are for reference purposes only and need to be adjusted on their own. Because I'm hot, milk is frozen in the fridge, and Chinese noodles don't have to warm up! In winter, the liquid is warm and the Chinese noodles need to warm. Summer is slightly different from winter. 3 Because of the different tempers in the ovens, baking temperatures are only reference values, which need to be adapted to the ovens