I don't want to touch oil recently, I don't want to, I don't want to ~
I don't want to eat sweets, I don't want to, I don't want to, o> (<)o
Yesterday, I seemed to go crazy, but my stomach was full...
There is no place to consume it, so I will knead the dough (3)
When slicing it, I saw that it had a lot of holes and rough tissue, which was the result of my laziness...
I thought the taste would be bad and the rice would be soft ~
However, the bread and toast made from this brand of flour are not as fragrant as the previous flour ~
This kind of toast is more suitable for spreading salad jam and something ~
Oil-free milk salty toast
By BradLehner
Recipe Recommendations
- high-gluten flour 300 grams
- milk 160 grams
- eggs in 1
- salt 5 grams
- sugar 10 grams
- yeast 5 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Oil-free milk salty toast
1
Mix all dry ingredients well first.
2
Slowly add the milk and dough to form a uniform dough. Knead until the dough can stretch out the gluten
3
Place the kneaded dough into a bowl and start the first fermentation.
4
After fermentation until twice the size, remove the exhaust gas and leave to awaken for 15 minutes.
5
After wakeup, roll out the dough, place it into a toast box after rolling, and continue to place it in a heat-insulating and moisturizing environment for secondary fermentation until the dough is fermented until the toast box is 9 minutes full.
6
Brush the top of the dough with milk (I don't use egg liquid, use milk), send it into a preheated 175-degree oven, lower layer, and heat it for about 40 minutes.