Water cube spongy toast

By VicentaLakin

Water cube spongy toast
Spongy toast is one of the classic toasts, a toast strongly recommended by the circle of friends, and the square of Mr. Kim Dae-wang. Noodles are soft, they're good

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Steps for Water cube spongy toast

  • 1
    Take all the dry materials
  • 2
    Combining all dry materials evenly
  • 3
    Release of wet materials other than butter
  • 4
    The face to pull out a translucent, more elastic film
  • 5
    Add soft butter
  • 6
    Keep rubbing your face until it's full. It pulls out the muzzle
  • 7
    Rolling the face of the face for the first fermentation
  • 8
    House temperature fermented to about twice, finger-smelt flour into the bottom of the face, holes that don't shrink back
  • 9
    The fermented noodles run out of air
  • 10
    Split the dough into two pieces on average, and then divide one of them into two, and roll the hood for about 20 minutes
  • 11
    With a nice, loose noodle, with a stick of face, a bull with an elliptical tongue
  • 12
    Turn over. Thin bottom
  • 13
    Scroll from top to bottom
  • 14
    Make all the rolls and keep covering the membranes down for about 20 minutes
  • 15
    ♪ Turning loose rolls back into bars ♪
  • 16
    Roll it up. Two and a half laps
  • 17
    Put it in the toast box in the same direction down
  • 18
    Put the toast box in the oven, then put a glass of warm water for fermentation
  • 19
    It's about eight cents full of molds
  • 20
    Put it in a pre-heat oven and start baking. 180 degrees, 30 minutes
  • 21
    After the baking, take it out, shake it a little bit
  • 22
    Toast is completely cool

    • Water cube spongy toast Make Tips

    1. SPECIFIC TEMPERATURE AND TIME CAN BE ADJUSTED FLEXIBLY TO THE HOME OVEN. I'M USING A WATER CUISINE BOX, TWO OF WHICH ARE EXACTLY THE SAME SIZE AS A 450 G TOAST MODEL. 3. THE TEMPERATURE OF THE STENCH MUST BE MEASURED AND THE TEMPERATURE REDUCED。

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