Honey Bean toast

1

All materials other than butter and salt are then placed in cook ' s barrel and a hole in the flour surface is dug into a fresh yeast。

2

It is then placed in the cook ' s machine, where it opens the face, rubs the face up to a smooth, long stretch, pulls out the thick membranes and adds softened butter and salt。

3

If you keep rubbing your face to the point where you can pull the membrane out, you need to rub the membrane out of the membranes。

4

The fermentation temperature is 28 degrees, if there is no fermentation, and the fermentation time is determined by the state of the fermentation。

5

To be able to grow to twice the size of the noodle, the finger-stamped flour into a hole in the noodle, and it is sufficient that the hole does not shrink (note that it takes about an hour for room temperature 28 degrees, or 27-28 degrees for the noodle, or a shorter fermentation period if the noodle temperature is above 28 degrees or room temperature is above 28 degrees)。

6

Fashioned noodles are divided into three equals, separated ones are lightly projected and rounded up, and the lids are warm enough to hold them for 20 minutes (not too tight to affect the finished product and make the tissue thicker)。

7

After 20 minutes of static, the first integrator was carried out, with the first one coming out of the face of the face, with a cane in the form of a tongue。

8

Then turn over and put 10 grams of honey beans on the surface。

9

And roll it up and down。

10

In the same way, all of them will be rolled into the box, covered with a lid, and then the room will be warm and awake for 20 minutes (with enough time to wake up, if not enough, the final roasted product will reap)。

11

After 20 minutes of silence, an extra noodle is brought out to grow the strips with a crutches。

12

And turn over and put 6-7 grams of honey beans on the surface。

13

And then it rolls up and down, and at the bottom, it closes。

14

And then it's in the cook's toast box, so be careful, when you put it in the dough, it's in the same direction。

15

Finally, two rounds are placed in the fermentation box, with fermentation temperatures of 36-38 degrees and humidity of 78-85 per cent (in the absence of the fermentation box, the fermentation function is installed in the oven, with a bowl of warm water at around 40 degrees)。

16

The nine-point mark of the mold should be taken to ensure that the oven is preheated when the face is almost 8.5 minutes full, so that the face is not given away while waiting for the oven preheating。

17

The oven is preheated, 160 degrees up and down, 10 minutes up and down, and after the oven is preheated, the toast is placed in the middle or bottom of the oven, and the fire is 160 degrees and 38 minutes up and down。

18

When the toast is baked out of the oven, it will be taken out immediately, and the temperature will be shaken two or three times, and the heat in it will be blown out, and the side will wait for cooling。

19

When the toast is put in a warmer hand, it will be in a fresh bag, and once it is fully dry, then slice it。

One, well-sweeted noodle temperature is approximately between 27 and 28 degrees (if it exceeds 28 degrees, a shorter time at a time) and not too tight in plastics affects the finished product to thicken the tissue three, and the toast is to be poured out immediately after the oven is out, so the temperature and timing is a reference, so the temperature is to be adjusted by the temperature of the oven and the brand of the toast, and the dry yeast is to be replaced by the dry yeast if there is no fresh yeast, with 2.5 grams of six, and if there is no light milk, then half of the milk, which is not as strong as seven, and each powder is different in water intake, and the appropriate amount of 10-15 grams of milk is to be retained, depending on the dry humidity of the group