Grain milk toast

By VicentaLakin

Grain milk toast
I'VE ALWAYS LIKED TO EAT SOFT AND SOFT TOAST, WHICH CAN BE TORN TO SHREDS, AND I CAN'T STOP TO SEE HOW SOFT IT IS AFTER HAVING TRIED A FEW TIMES AFTER HAVING BEEN SHARED BY CHEFS WITH MR. WU KEYU'S MILK TOAST. ONE OF THE KEY POINTS OF THE TOAST'S WORK WAS THE INSTALLATION OF THE NOODLES, AND THE EXCELLENT COMPLETION OF THE FIRST HALF OF THE PASTA BY HM 741 OF THE HAY STATE WAS SATISFACTORY。

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Steps for Grain milk toast

  • 1
    PUT ALL MATERIALS EXCEPT BUTTER IN THE HEIDELIUM HM741 CHEF MIXER
  • 2
    Start one, mix all materials and move to two in groups
  • 3
    When the noodles are smooth, add softened butter and go straight to the second set. Noodles
  • 4
    Scratch to butter is completely absorbed, and the face is getting smoother, and you can see that there's some light. Sensor
  • 5
    Take out some of it. You can pull out a strong glove membrane
  • 6
    Rounded the noodles, covered them in a mix, fermented them in warm places
  • 7
    The fermentation is about twice as big, the finger is poking a hole in the middle, the hole is not convulsed, the fermentation is complete
  • 8
    Take out the noodles, split them into four same sizes, vent them round, lax 15 minutes
  • 9
    We'll roll the noodles once. We'll continue to relax for 15 minutes
  • 10
    put it in a 450g mag and cover it up
  • 11
    Put it in the oven for fermentation twice, and then put a bowl of hot water in the oven
  • 12
    It's full of nines, and it's covered with egg fluid and put in a preheated oven. Fire 160 above, 200 degrees roast 35-40 minutes。
  • 13
    A rough toast

    • Grain milk toast Make Tips

    This square is slightly watery, mid-faced, can stop the machine, use assistive tools to hang the pellets, help to hit the face

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