Milky toast

By VicentaLakin

Milky toast
The bread, which is made of Chinese fermentation, is fine and soft, and remains of the same taste until the next day and the third day. It's sweeter to add milking, and it's good to eat directly, rub the jam or make sandwiches。

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Steps for Milky toast

  • 1
    fermentation of Chinese raw materials with high-strength flour of 180 grams, water of 114 grams and yeast of 4 grams in the basin。
  • 2
    It fermented to three times the size of an internal tissue。
  • 3
    Raw materials other than butter from the main noodles (76 grams of high-weeded flour, 20 grams of salt, 50 grams of whole egg fluid) are poured into the cook machine。
  • 4
    Add fermented Chinese noodles。
  • 5
    Scrambling to stretch, smoothing on the surface and adding soft butter。
  • 6
    To the full expansion phase, a thin film that cannot easily be broken can be removed。
  • 7
    A moment of silence。
  • 8
    It is then split equally into three small pieces, each of which is rounded and covered by a 10-minute membranes。
  • 9
    The fragrance of the pasta becomes a cow tongue。
  • 10
    Then it starts with a roll, and the other two do the same。
  • 11
    Put it in the toast box for fermentation。
  • 12
    When fermented to the full of nine, a little white sesame was sprayed with omelette。
  • 13
    The oven is preheated 170 degrees and baked for 35 minutes. When you get out of the oven, you're out of the oven and you're out of the heat and you put it in a bag。
  • 14
    Completed Chart
  • 15
    Completed Chart

    • Milky toast Make Tips

    1. The temperature of the oven is adjusted to the home oven. Water additions are adjusted for different flour. 3. Add tin paper midway to avoid excessive colouring。

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