Starry toast
By VicentaLakin
Van Gogh's starry sky has been growing this toast for a long time, and today it's here to pull it. What's interesting about it is that everyone's sky is unique. Because the noodles are fermented uncontrollable, it is impossible to have two of the same pieces of bread, and it's just a bread, each cut is different, and the knife and the knife have surprises. Not only does it have a taste, but it also has a taste。
Recipe Recommendations
- boiling water 240g
- Dry butterfly tofu pudding 15g
- salt 3g
- powdered sugar 30g
- high-gluten flour 300g
- dry yeast 3g
- butter 25g
- bamboo charcoal powder 0.5g
- dried figs few
- raisins appropriate amount
- pistachio at will
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Starry toast
1
the 15g dried butterflies are first bubbled with 240 g of water。
2
after cooling to room temperature, filtered with a 60-purpose sifter, with 180 g of soybean water being put in the freezer for half an hour. the higher the concentration of the juice, the better, can squeeze the butterflies after the bubble。
3
the bread-crumbs were then poured into 180g butterflies, salt, sugar powder, high powder and finally into 3g dry yeast。
4
Select and face the program for 20 minutes, to be smooth。
5
the softened butter of room 25g was then added, and the ceremonial process continued for 20 minutes until the full phase of the dough。
6
This is a time when thin and tough gloves can be removed。
7
It is then placed in a clean container, covered with a protective film for the first fermentation, with a recommended constant temperature of 28 degrees per hour。
8
You can ferment to twice the size。
9
Then take it out and press pressure exhaust on the panel。
10
split 90 g pasta and add 0.5 g of carbon powder to smooth it. thought dry could add a little water。
11
The remaining blue noodles are split into two groups of two sizes based on a ratio of 2/5 to 3/5. And then it's all covered with a membrane, loose for 15 minutes。
12
When it's lax, get a little blue pasta, a rectangle, and a slightly shorter width than the toast box。
13
Pistachio and raisin, roll up, there are no figs。
14
squeeze it. put it in 450 g toast。
15
Black noodles are open, so they can spread a small amount of raisins。
16
it's all curled up, but not all of it, just a little bit, but not too much, about 1 cm。
17
Then, next to the blues, they were placed in the middle, and the remaining parts were placed up。
18
The blue large noodles are open too。
19
The head is then placed in a row of figs。
20
Roll it up, roll the pistachio and raisins。
21
All roll up and the tail closes tight. Next to the black pasta, put it in the toast box。
22
Cover the film and re-ferment. A constant temperature of 32 degrees, one hour is recommended。
23
The fermentation to the toast box will be fine。
24
And then the lid, if you like the top of the mountain, can do without the lid, but keep an eye on the top color。
25
The oven is preheated, 190 degrees up and down. After the preheating, the upper and lower tube is adjusted to 170 degrees, the mould is put in, the oven is baked for 45 minutes, and the time and temperature can be adjusted to its own oven. This temperature is the actual temperature of the oven, with a thermometer in the oven. Not the temperature set on the oven。
26
When it's baked, the toast will be taken out in reverse, and it will just be cold on the dryer。
27
Slice, beautiful pattern
28
The finished product。