Sponge white toast
By VicentaLakin
BAKING FOR MORE THAN A YEAR RARELY MAKES TOAST, AND IT'S BEEN SCRATCHED AND IT'S NEVER BEEN A SUCCESS, BUT WITH NO EGGS AND NO MILK, IT'S ESPECIALLY SOFT。
Recipe Recommendations
- high powder 250g
- water 165g
- sugar 30g
- salt 3g
- yeast 3g
- butter 25g
- whole milk powder 10g
Steps for Sponge white toast
1
Add ice water to the bread can。
2
Add well-known high powder。
3
Add sugar, salt, powdered milk in a pack。
4
When you're in groups, you put it in the freezer for about half an hour, and you come out with yeast。
5
The presence of such thick membranes adds to softened butter to complete expansion。
6
A slightly smooth pasta is placed in a fermentation box, where the covering begins to ferment at 26 degrees。
7
The fermented pasta fingers are powdered and the holes don't fail。
8
Split into 3 equals。
9
It's about 15 minutes cold in the membrane room。
10
The lax pasta is a cow's tongue that rolls from top to top for 15 minutes。
11
The loosely fine pasta continues to be a cow's tongue from top to bottom and enters the toast box with two rounds of 36 degrees to see the state。
12
It'll be in the preheat oven when it's about nine cents full! Don't cover the film in two rounds. I took out the hot fermented fermentation in my oven at the pre-heated hour。
13
200 degrees and 40 minutes, the top color covers tin paper。
14
The color is fine。
15
The three peaks are similar。
16
The organization is particularly delicate and soft。Sponge white toast Make Tips
The amount of water will be determined by the water intake of the flour itself, and so will the oven, which I use as a thermometer。