Piggy toast

By VicentaLakin

Piggy toast
Pork oil can be used not only in Chinese food, but also in bakery, which can be used to soften the noodles, so our bread can be soft and laced, so I make toast with pork oil instead of butter, so soft and sweet, and then I'll be cut off by two little friends, so don't worry about the smell of the bread, which only improves the bread tissue and does not affect the smell of the bread。

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Steps for Piggy toast

  • 1
    Dry and wet materials other than pig oil are separated, as illustrated, and yeasts are added to the liquid class for two minutes。
  • 2
    Open the nest and pour the liquid into the flour。
  • 3
    Scratches are used to plaster the root of the skin into a flat face, so that the skin can wake up for 20 minutes。
  • 4
    Put the butter in the noodles in 20 minutes。
  • 5
    Wrestling into a state that pulls out a thin film and fermentes for the first time in the face。
  • 6
    Flour fermented to two or two, five times the size, extracting exhausts and reshaping them into smooth ones。
  • 7
    Split the noodles into three equals, roll round, wake up for ten minutes。
  • 8
    Take a noodle, and make an ellipse。
  • 9
    Turn it upside down, and then turn all three pieces of flour up for 10 minutes。
  • 10
    Grow up again, roll up。
  • 11
    Put 450 grams in the toast mold. Covered with protective film and refertilated in an environment of 38 degrees。
  • 12
    The toast is fermented to a full nine, covered with a lid and fermented for another 10 minutes。
  • 13
    The oven is preheated at 170 degrees 40 minutes, the oven 160 degrees and 32 minutes. It's okay to get wet and cool out。
  • 14
    The finished product。
  • 15
    The finished product。
  • 16
    The finished product。

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