Milk and red bean toast
By VicentaLakin
The toast is the bottom of Hokkaido, with a red bean pie in the middle and some melons and sesame on it. It tastes good
Recipe Recommendations
- milk 80g
- light cream 70g
- high-gluten flour 250g
- fine sugar 7g
- protein 18g
- yeast 2g
- butter 5g
- salt 3g
- sugar 38g
- milk powder 12g
- red bean paste appropriate amount
- melon seeds a little
- sesame a little
- sweet fragrance
- roast
- a day
- ordinary
Steps for Milk and red bean toast
1
All the material of the Chinese noodles is placed in a bread can, opening and face procedure for 10-15 minutes, with a flat face. Refrigeration of 17-24 hours of capacitating membrane refrigerators can also be sent 2.5 times the size。
2
The Chinese clippings, together with the main group (other than butter), were placed in a bakery, opening and face-to-face procedure for 20-30 minutes and then adding softening butter for 10 minutes, and continuing to rub it。
3
To the full length of the film, take it out, round it and cover it with laxity for 15 minutes。
4
it flattens, rubs a red bean pie, rolls it up slowly, squeezes it in the mouth and puts it into 450 g of toast。
5
Send it to the oven for a second fermentation, full eight, preheat 180 degrees
6
The noodles brush a thin egg fluid。
7
A little sesame and guacamole on the surface。
8
Send them to preheated ovens, up and down 170 degrees, lower floors, about 35 cents。
9
♪ Ta-da-da-da-da-da-da-da-da-da-da-da-da-da-da-da
10
Toast's gonna be cold。
11
I can't wait to taste some of that
12
You smell like milk. You like it? Let's try itMilk and red bean toast Make Tips
I've seen the color. I make two toasts each time, one original, one red bean or coconut