Gradient Toast
By VicentaLakin
Not only does it satisfy the taste and sense of smell, but it also gives the vision some satisfaction。
Recipe Recommendations
- high-gluten flour 260 grams
- milk 110 grams
- eggs one
- fine sugar 30 grams
- salt 2 grams
- yeast 3 grams
- butter 30 grams
- red rice flour
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Gradient Toast
1
All materials (with the exception of butter and red flour) were placed in the bread-crumbs。
2
Select and face the program for 20 minutes。
3
When done, put it in butter。
4
Continue the selection and face-to-face process for 20 minutes to the extension phase。
5
the noodles are removed in three equals. leave a white pasta, and one of the two add around 3g red powder, and one adds around 1g red powder (the sum of which depends on the color effect you want), to be smoothed。
6
The three noodles were placed in separate containers。
7
The oven selects the fermentation function, the noodles are fermented in the Berry oven at a temperature of about 28 degrees, 60 minutes, and a bowl of hot water is placed in the lower part of the oven。
8
It's fermented twice as big。
9
Take out the dough, press a little pressure exhaust。
10
Rounding, covering membranes loose for 15 minutes。
11
Take a nice, loose pasta, open it up; the bubble on the side。
12
Turn it over and place it on the operating table in parallel with the body. From within a third of the fold, the palms of the hands were tight, and a third of the bottom was equally tight。
13
Up and down。
14
Squeeze through the mouth a little longer。
15
The last three in turn。
16
Make it a plaster, and hold it on。
17
Put it in a 450-gram toast box。
18
The oven continues to ferment until it is fully fermented, with a temperature of 35 degrees and a time of about 45 to 60 minutes, to see the state of the face group。
19
The fermentation is complete, the preheat ovens are selected for the baked toast function 8 at 170 degrees。
20
The oven is preheated, the toast box is placed in the lower floor; the temperature is 170 degrees for 50 minutes, and I put tin paper in 10 minutes to make it lighter. The temperature of my oven is the same as that of my baker。
21
When you get out of the oven, you're out. Lie back。
22
Cream slice, finished