Light cream protein toast
By VicentaLakin
It'll leave some protein, toast, good taste, a cup of hot soybean, hot rice paste in the morning, and a few more slices of bread, which is simple and delicious breakfast. Light cream protein toast: 280 g high powder, 3.5 g yeast, 23 g white sugar, 60 g light cream, 80 g egg polish, 3 g salt, 15 g salt-free butter, 70 g clean water
Recipe Recommendations
- high powder 280 grams
- yeast 3.5 grams
- soft white sugar 23 grams
- light cream 60 grams
- egg white 80 grams
- salt 3 grams
- unsalted butter 15 grams
- qingshui 70 grams
- sweetening
- baking
- several hours
- simple
Steps for Light cream protein toast
1
Get ready to eat. The pasta barrel of the chef is preceded by egg-cleaning, light milk, water-cleaning, sugar, salt (with approximately 10 grams set aside, added to or reduced by flour absorption, 250 grams for the original powder), and sugar and salt diagonal. Then you add bread powder and put yeast on it。
2
Start cooking machine 1 and bread, with pasta rubbing to smooth, with some dilation, with soft butter, and continue to rub the face and use the two and three。
3
And if you're making food packs, rubbing membranes, like pictures, doesn't taste so fine as toast, but it doesn't matter。
4
The face is so thin that it can be pulled, like a map, on the palm of the hand that it is difficult to break and, if there are holes, it is smooth and difficult to pull. The method of examining the face of the film: take a small piece of the face and rub it around, stretch it out slowly, grow it and put it on the hand. Household production, such as time problems, is not necessarily too ambitious. This is also associated with water volumes, such as poor water management and slow membranes。
5
Noodles are rubbed up to a certain extent and can be rounded up easily, and the face in figure 5 is out, round and bright。
6
The noodles are placed in the basin, covered with a fresh membrane, fermented in an oven, some of which are of a default temperature of 35-40 degrees, 35 or 38 degrees, fermented to 1.5-2 times the size of the finger, and not condensed。
7
Noodle exhausts. The noodles were smooth again, in three equals. Cover it up for 15 minutes。
8
In 15 minutes, take a noodle, grow your tongue, turn it around
9
Turn it up again and roll it up. The three noodles are working the same way, all covered for 15 minutes。
10
In 15 minutes, take a noodle, grow a tongue, roll it up, roll it up in two and a half circles, and all three of them put it in a toast mold, shut it down, cover it with wet cloth, cover it with a shampoo, and make a double fermentation
11
Two fermentations to full ninths, a light fermentation of an egg fluid and a preheat of 180 degrees in the oven. In the oven, 170 degrees and 5 minutes, 165 degrees, 35 minutes, and on top of the top of the oven, covered with tin paper until the end。
12
The finished chart。Light cream protein toast Make Tips
Each bread powder is of a different water-sortment nature, with about 10 or so waters set aside to be added; the face of the face must have enough time to be formed so that it can open and it may not be easy to bounce back; the fermentation is based on the noodles; and the time and temperature of the bake is based on the temperature of the oven。