Hong Kong toast
By VicentaLakin
This chocolate cocoa toast and Hong Kong toast were only rolled once in a hurry, two cold fermentations for 18 hours and roasted a soft sister in a taste of it
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for Hong Kong toast
1
The raw materials, which are used to remove salt butter, are mixed in large bowls and then mixed in bread drums。2
After a procedure, butter and salt continue to mix。3
It's easy to rip out a thin film。4
We're going to have to clean up the jars and put a fermentation bag on it。5
fermented noodles。6
If your fingers don't shrink, you just fall7
The pressure drain was followed by three dough, which were covered with a soft bag for about 10 minutes。8
Take a tiara into a cow's tongue, turn it over and roll it from top to bottom9
fermentation in 35-38 degrees of fermentation, with 8-9 full points。10
The oven is preheated at 150°C for 35 to 40 minutes11
A light shock from the stove to the dry seal。12
Very soft。13
Good square。