Milk toast

By VicentaLakin

Milk toast
in chinese, the taste of fresh milk toast is so soft that it is easy for parents who have no time to make it, to put it in the fridge the next day or the third day, and to finish the procedure, which is now very good for making toast. the amount of this material can be two for 450 g toast

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Steps for Milk toast

  • 1
    The liquid from the Chinese material is modulated directly with chopsticks and then powdered into a pasta; it's about four times the temperature in the room (the family can ferment it in the fridge the first night and produce it the next day)
  • 2
    Put the material in the main noodle in the first liquid and then powder in the bread-crumb, put the medium into small pieces and rub it in a smooth noodle
  • 3
    Add butter to full expansion
  • 4
    It's half an hour cold in the membranes
  • 5
    Take the loose pasta out of the air, split it into six, and go loose for 15 minutes
  • 6
    It's an elliptical form
  • 7
    Turn over and press the bottom of the thin, and roll down from top to bottom
  • 8
    We're all done. We'll continue to relax for 15 minutes
  • 9
    Go on, roll the rolls again, and put the rolled noodles into the toast module, and put them in warm and wet for final fermentation
  • 10
    Finally, it fermented to eight full
  • 11
    A pre-heated oven of 180°C, lower layer, upper and lower fire, approximately 40 minutes, then coated with tin paper. It's off the back of the oven
  • 12
    Seal it after cooling
  • 13
    Done
  • 14
    Soft internal organization

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