Super soft toast
By VicentaLakin
It's a long winter fermentation. It's worth waiting for to make a good toast
Recipe Recommendations
- Japanese bread wheat flour 180G
- yeast 3g
- milk 100g
- eggs one
- salt 5g
- fine sugar 80g
- condensed milk 10g
- milk powder 15g
- butter 30g
- sweetening
- roast
- an hour
- ordinary
Steps for Super soft toast
1
the above formulation applies to the use of a copy of the culinary lid line 450g toast box. a 15-minute laceration procedure for all chinese pasta food items, after which they are removed and placed in the freezer overnight。2
Take out the noodles. I've been frozen for 16 hours. Without sugar, it won't ferment3
Cut out the noodles and cut them into small pieces。4
Put it in a bakery with the main paste5
The start-up and face-to-face process continued to be covered with butter for 10 minutes after 15 minutes。6
It's very resilient. (as shown)7
It's divided into three equals, 15 minutes awake。8
In 15 minutes, the face rolls up and again awakes for 15 minutes。9
It's a long stripe that's growing up again。10
Roll to one and a half。11
Put it in the toast box, put it all right12
Put it in the Eastwood oven, put a bowl of hot water on the ground floor, closed the door, moved to 38 degrees and fermented for 125 minutes. It's too cold in the winter to ferment through the oven13
You can ferment to a full 7-8, fat and fat, like. (The uncovered toast is softer than the gai toast14
Put it in the oven without a toast cover, bottom level, 155 degrees up and down, 45 minutes. Don't worry about it if you don't cover the paper15
It's got to be on the bottom of the net. It's easy to get to the heater without it。16
Completed Chart17
Completed ChartSuper soft toast Make Tips
Chinese noodles are ready one day in advance and can be fermented to 24 hours, and pasta can be delicious until it is extended, and can also be seen in the colour of toast, covering tin paper。