The Chinese Hokkaido toast
By VicentaLakin
Seventy per cent of the Chinese are much easier than 100 per cent of the Chinese operation, sweet and soft, and they love its white-laced tissue. The Chinese bread is definitely worth trying, and it won't change the square. The square is the amount of two 450 grams of Tusk。
Recipe Recommendations
- high-gluten flour 350g
- milk 145g
- protein 75g
- yeast 5g
- salt 4g
- sugar 90g
- light cream 110g
- butter 40g
- milk fragrance
- baking
- several hours
- ordinary
Steps for The Chinese Hokkaido toast
1
The Chinese material is placed in a bakery and the face is covered by the pasta programme. (Cooled fermentation in refrigerators may also be more than 17 hours, up to a factor of 21 to 3. I'm not sure
2
With the exception of butter, the main dough was placed in a bakery with other materials and small pieces of Chinese noodles, which were grafted for 15 minutes in accordance with the flour programme。
3
Press the stop button, place the softened butter, restart the noodle program and rub it until the program is complete。
4
It's higher oil, and it's easy to rub out the film. (My lasagna was 30 minutes, 45 minutes in total. I'm not sure
5
It's fermented twice as big. Fingers come in, no noodles bounce, no fall。
6
Take the noodles out, press the pressure exhaust and split them into six equals, approximately 161 grams each。
7
Grow the little noodles。
8
Both sides turn in the middle。
9
And it's about the width and the size of the geomass。
10
Roll it up and put it in the dirt。
11
fermented to 8 full, brushed with egg fluid。
12
PUT IT IN A PREHEATED OVEN, 350F/180C FOR 40 MINUTES. BREAD IS FINELY COLOURED (ABOUT 15 MINUTES) AND IS COVERED WITH TIN FOIL TO PREVENT OVER-COLOURING. WHEN IT'S DONE, TAKE IT OUT AND PUT IT ON THE GRILL。
13
The tissue of ultra-soft lass, white bread makes no one stop。