Black sugar toast
By VicentaLakin
THE FAMOUS BLACK SUGAR TOAST, ALWAYS TRYING. THIS TIME, A FEW CHANGES WERE MADE BY REFERENCE TO THE FORMULATION IN THE BOOK. THE FIRST ATTEMPT WAS TO ADD TWO YEASTS, WHICH MADE TOAST MORE Q-BALL. THE POLISH KIND MAKES TOAST SOFT. THE FORMULA IS TWO 450 GRAMS。
Recipe Recommendations
- high powder 400 grams
- salt 7.5 grams
- skim milk powder 10 grams
- water 160 grams
- brown sugar 75 grams
- hot water 100 grams
- yeast 10 grams
- butter 60 grams
- scalding seeds 100 grams
- Polish species 50 grams
Steps for Black sugar toast
1
Burning and Polish seed all need to be made earlier. (b) Scalding: high powder 225, adhesive rice 5,0 sugar 25, salt 1.25, watered water 375, high powder, adhesive rice powder, sugar, salt placed in cook ' s mixer drums, evenly at low speed. Add water, slow one minute and quick one minute。
2
The heat is placed in the container, and when the room cools, it is placed in the refrigerator for the night。
3
The Polish method goes without saying that the state must be cellular。
4
Black sugar with hot water. Cool backup。
5
Burning, Polish and all materials from the main flour, except butter, were placed in the cook ' s mixer。
6
Following the appearance of a thick film, butter was used to stir it up completely。
7
Put the noodles in the fermenter box, with a temperature of 26 degrees and an hour of fermentation。
8
When it's fermented, it's fermented in the middle of 30 minutes
9
Take a noodle, flatten it, long it, turn it over! Turn it over! Cut it down, put it on the face, don't drop it on the bottom. It's about 20 to 25 grams of each of the flounders。
10
Roll it up and down. Hold on tight. Growing stripes, two heads can sharpen。
11
Three are in one group, made up of braids。
12
Put it in the toast box for fermentation. Fermentation to full eight。
13
The oven was set on fire 160. The oven was set on fire 180。Black sugar toast Make Tips
1. Toast box brands vary slightly from one brand to another. 2. Polish species and calorie select the medium of the formulation, with excess cold storage. A three-day limit is sufficient. 3. Flour intake is different and liquid quantities increase or decrease as appropriate. 4. Black sugar is selected in block form。