Hokkaido pine toast

1

High-strength flour and water mixing in soup materials are even。

2

The small and medium fire heats up while the heats up and stirs up to prevent the bottom。

3

Heated to thick surfaces, mixed up with a trail off fire, covered with film to cool to room temperature。

4

Put all the material in the noodles, including cooled soup, into the cook's machine。

5

The addition of butter to the crude state continues to be carried to full expansion。

6

Noodles are placed in the basin, covered with protective film for the first basic fermentation。

7

The fermentation is twice as large and the finger sticker does not fall apart。

8

The fermented noodles are pumped out。

9

the dough is divided into an average of three pieces, covering the membranes with 15 centimetres。

10

Take out the dough, grow the tongue with a stick and roll it over。

11

and when it's done, it's covered up and it's still loose at 15min。

12

Take out the dough, shut down, keep going, turn over and put it in the pine。

13

Roll it up, shut it down, put it in the toast mold。

14

two rounds in the oven, at a temperature of 35-38 degrees, about 30-40min, to the full of 8。

15

the oven is preheated, 180 degrees up and down, and is baked 35min (the temperature of the oven can be adjusted to the colour of the mould)。

1. the amount of liquid in the flour is generally not fully inverted at once, and a 10 per cent quantity of milk, approximately 10-20g, is set aside and added as appropriate according to the water intake of flour. 2. the timing of fermentation cannot be fixed and needs to be adjusted to the condition of the noodle, and room temperature, the noodle state, yeast activity, etc. are factors affecting fermentation. 3. make bread for the first time, strictly on the basis of the formula, and do not alter the formula at will to cause failure. 4. the fermentation time is for reference purposes only, and the state of the noodles is specified。