Light cream toast
By VicentaLakin
The family recently lost a lot of new machine ovens, fermenters, and studied their personality at home, but finally the satisfactory toast came back at 8 or 9 p.m., and the smell of the house was cooked only at 11 or 2 p.m., and one third of the toast was torn up in the middle of the night
Recipe Recommendations
- Japanese toast powder 250g
- whole egg liquid 30g
- fine sugar 40g
- light cream 90g
- milk [water 75g
- milk powder 12g
- salt 3g
- yeast 2.5G
- butter 10g
- sweetening
- roast
- several hours
- senior
Steps for Light cream toast
1
All the materials are ready, unlike the baker. The baker is a liquid cooker and a dryer. Note that the yeast can't go in with the sugar, and the salt can be thrown in, except for butter。
2
Once again, the liquids must be slowly introduced, and each flour must be treated differently by observing the face of the flour at any time, so the liquids must be reserved, and the liquids must not be too thin, too dry, and the brain must be flexible to check the bottom of the face and then face it again。
3
The smoothing of the face, i.e., the expansion phase, is accompanied by a slow butter beat, which turns fast when the oil is almost absorbed。
4
It's a full-time call。
5
You can cut your face down with a pair of scissors, and open it slowly. It's more tiring than making bread。
6
If no fermenter is available, the noodles can be fermented with a bowl of warm water to ensure humidity。
7
I'm a fermentation box, so it saves a lot of temperature, 28, 75 percent humidity, about 30 to 40 minutes。
8
It would be normal to look at the situation on its own, with pink fingers and no backsliding。
9
A light drain is split, and in order to ensure the same size, the total weight of the final fermentation is divided。
10
The hands were rounded lightly and the membranes covered for about 15 minutes。
11
Take out a noodle and turn it into a cow's tongue。
12
Turn around, roll up from top to bottom and roll up 1.5-2 circles。
13
All set up in order to cover the membranes for 15 minutes。
14
Open up, turn over and roll down at the bottom。
15
Toast boxes, mouths down, fermenters, 35 degrees, humidity, 75 per cent, all right。
16
Uh-huh, this is fermented, smooth noodles, and the finger clicks slowly back and remembers that the oven warms 180 degrees of preheating when the fermentation is full。
17
I'm the stove, 150 degrees, 20 minutes. If there's more to be baked at a time, if the temperature is to be adjusted properly, then you'll have to apply the usual temperature, and I don't need this。
18
This oven doesn't need to be burned like before。
19
Prepare a bowl with an egg in it。
20
You can't just put it on the table when the roasted toast comes out of the oven, and you can't put it on the cooler shelf, and you can brush the whole egg fluid you've just prepared。
21
After cooling, it smells like a house full of fragrances, even though it's late in the night。
22
Super soft, you can't afford to lose one third of your weight。
23
Don't worry about it, it's good to see that every year after spring light doesn't have to come before winter frost is too late。Light cream toast Make Tips
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