Red-tree toast
By VicentaLakin
The most common method of making toast in this section is thin gold, supersoft lass, which is delicious from egg milk and sweet from red dates. This bread is for two 450 grams of toast。
Recipe Recommendations
- high-gluten flour 550 grams
- light cream 80 grams
- milk 160 grams
- yeast 5.5 grams
- white sugar 80 grams
- eggs of 2
- corn oil 25 grams
- salt 3 grams
- Red date stuffing 100 grams
- white sesame 5 grams
- whole egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Red-tree toast
1
In addition to corn oil, salt and yeast, all main materials are mixed to dry powder (milk is to be added gradually and the water intake of the face flour is to be reduced) and the covering of the film is loose for 30 minutes, adding yeast salt (to the dissolving of the yeast) (painting of the thick membrane, smoothing of the face and lifting of thicker membranes)。2
fermentation in warm places is twice as big。3
An average of six fermented pasta exhausts, rounded and covered with laxity for 15 minutes。4
Take an ellipse and lay a sheet of red dates。5
The two sides fold into three layers in the middle (turn one third of the right to the middle, then fold the left side)。6
And then the skins up and down, and then they roll up。7
Put all the plastic rolls in the toast box, three copies each。8
Covered with a lid or fresh film, fermented to 8 full in warmth, on the surface of an egg brush and white sesame。9
The oven is preheated at 130 degrees, medium and lower, up and down the fire, and is roasted for 40 minutes or so (satisfactory top colour with tin paper, bake time, temperature adjusted for the home oven)。10
After roasting, they are removed, demodeled, side-stuffed in cold webs to cool (to avoid a collapse of the back), and when there is some heat, they are sealed in a bag。11
The cape is soft, the hand is torn and the slice is delicious。Red-tree toast Make Tips
1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. Sugar volume increases or decreases according to individual preferences. 4. The amount of milk is increased or decreased according to the water intake of flour。