Sponge toast
By VicentaLakin
Recipe Recommendations
- Japanese toast powder 200 grams
- low powder 50 grams
- yeast 3 grams
- milk powder 12 grams
- milk 40 grams
- water 80 grams
- condensed milk 15 grams
- sugar 46 grams
- egg liquid 30 grams
- salt 3 grams
- butter 32 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Sponge toast
1
Add all materials to the bread drums (except butter)2
Select the "Thoface" program, 15 minutes3
After the procedure, add softened butter4
Select the "Zoan" procedure again, 15 minutes5
Following the procedure, check the facial temperature, 27.3 degrees6
After the procedure is over, check the face7
Take out the noodles, take out the mixed leaves, put them in the bread drums after a simple roller. Internal8
Select the fermentation program for approximately 60 minutes, twice the fermentation9
Split the noodles into 3 equals, and lid the film for 10 minutes10
When it's over, we'll split the dough and grow the tongue11
Turn around and roll around. Put your mouth down and cover the film for 15 minutes12
When we're still, we'll split the noodles and grow up in tongues13
Turn it up, roll it up, close it down, roll it 2.5-3. Put it down. Internal14
Put the film in the oven for fermentation, 38-9. Full15
Send it to the lower level of the pre-heated oven, up and down to 180 degrees, 35 minutes, immediately after the roast, and shake it a little bit, and lay it on the net16
Completed Chart17
Completed ChartSponge toast Make Tips
1. IN THE SUMMER, THE USE OF A BAKER TO RUB THE FACE, USING ICE LIQUIDS, REFRIGERATED EGGS, COVERED FACE, WHICH CAN BE EFFECTIVE IN REDUCING THE TEMPERATURE OF THE FACE OF THE FACE AND CAN SLOW DOWN THE FERMENTATION OF THE FERMENTATION TO A CERTAIN EXTENT. 2. THE TEMPERATURE OF THE FERMENTATION OF THE FERMENTATION WILL BE REDUCED BY TEMPERATURE. 3. THE BREAD MACHINE WILL BE AN ORIENTAL 6D (BM 1352B-3C). IT WILL TAKE ONLY 30 MINUTES FOR THE TWO TO PULL OUT THE FILM 4