Water cube honey little toast
By VicentaLakin
HONEY CONTRIBUTES TO THE FERMENTATION OF THE NOODLES, AND HONEY ALSO HAS A GOOD WETTING EFFECT, WHICH ALLOWS THE BREAD TO FEEL SOFT AND FLEXIBLE. HONEY ALSO SLOWS THE AGING OF BREAD, WHICH CAN BE DESCRIBED AS NATURAL BREAD IMPROVEMENT. IT SMELLS SWEET AND SWEET. RECOMMENDED A TRY。
Recipe Recommendations
- high-gluten flour 250g
- sugar-tolerant yeast 3g
- honey 45G
- salt 3g
- whole egg liquid 45G
- water
- butter 18g
- egg liquid appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for Water cube honey little toast
1
Put all dry materials in the mixer drum2
Put in wet material3
Noodles rubbing into a thick membrane4
Keep rubbing so that you can pull out a stronger, more transparent film5
♪ Scramble the face round ♪6
It fermentes to the point where the fingers don't shrink7
Take out the fermented noodles and press the pressure to exhaust8
Split the noodles into two equals, and then take one of them into two, three of them, with 20 minutes of membrane laxity on the roll9
Take a nice, loose face, elliptical tongue10
Turn over. The end is thin11
From top to bottom12
Once all three of them have been rolled, they will continue to lax for 20 minutes13
Take a nice, loose roll, long14
Scroll over15
Put it in the toast box in the same direction16
Put the toast box in the oven, then a bowl of hot water, fermented to eight in an environment of about 37 degrees wet. Full17
The fermented noodles are removed, the surface is slowly repulsed with a small finger18
The surface brushes the whole egg fluid and puts it in the lower part of the preheated oven19
Put it in the lower level of the preheated oven, up and down to 180 degrees for 30 minutes20
We need to put tin paper on the surface21
When you're out of the oven when you're baked, shake a little bit22
Slice after coolingWater cube honey little toast Make Tips
Petty: 1. The volume of liquid is to be adjusted flexibly to ambient temperatures and the humidity of flour, and approximately 10 g of liquids are to be reserved for mixing materials. 2. The temperature and timing of the bakery shall be adjusted flexibly to the home oven. 3. On top of the surface, tin paper should be coated in time to avoid excessive colour. 4. I use a cuisine cuisine box, the amount of which is the amount of two cuisine cadavers, or a 450 G cadavers box。