Milk toast
By VicentaLakin
Milk-breeding toast can't stop even if it's empty. It's like the "senior beauty" has to eat slowly, preferably with a thread of her hands, and the smell of fresh milk grazes your stomach bud, and accidentally kills one. A relative who likes to feel like this can come and hook up with my box。
Recipe Recommendations
- high-gluten flour 150g
- milk 60g
- yeast 5g
- eggs one
- milk powder 20g
- salt 8g
- sugar 80g
- butter 50g
- egg liquid appropriate amount
- milk fragrance
- roast
- ten minutes
- ordinary
Steps for Milk toast
1
Completed Chart2
(a) The whole of the species is mixed together into a lasagna and covered with a protective membrane in the freezer up to four times the size of the fermentation3
(a) Extortion of the noodles into dense beehives and rapid return, so that the fermentation of the face is done4
I had seven or eight minutes with a cook's machine in the fourth chamber5
We add butter for seven or eight minutes, and the full expansion phase is what we call a mural of gloves6
We'll split it into six equals in 20 minutes7
(b) The growth of the tongues, which are coiled into a barrel for 20 minutes8
(a) A rectangular scroll in a cylinder9
(b) Toast molds after all is completed10
The fermentation is eight points full of molds, and I put a bowl of hot water next to the oven and started the fermentation procedure at 35 degrees, about an hour and a half11
Cut from the middle with a knife and don't brush the egg fluid at home12
In the preheat 170 degree oven, 45 minutes in the lower floor, the out-of-cook stunned the side of the oven and fell off the net, so that it could be eaten as hot as possible。13
Completed ChartMilk toast Make Tips
1) Placing liquids with face to avoid softening of the face. 2) The temperature of the oven is adjusted by the temper of the oven。