Black sugar toast
By VicentaLakin
The material was in the amount of 3 450 grams of Tusk. Due to the different water intake properties of flour, the liquid material should not be added at all and the face of the flour should increase or decrease as appropriate. Bread is used to grow soup, and its addition increases its water intake and slows its ageing。
Recipe Recommendations
- high-gluten flour 20g
- water 100g
- flour
- milk powder 30g
- eggs of 2
- ice water
- warm water 150g
- brown sugar 90g
- salt 8g
- butter 60g
- yeast 7g
- Lao Mian 50g
- black sugar bar
- sweetening
- baking
- an hour
- simple
Steps for Black sugar toast
1
Get ready for the material。
2
The soup materials are placed in the milk pan, the small fire is heated and constantly mixes into a paste, so as to cool off。
3
Cut the small pieces of black sugar and add warm water to cool them。
4
Add soup and main group materials, other than butter, to the cook ' s mixer drum, select the rubbing mode, and open the 2nd tranche and then turn the 4th to 5th tranche。
5
Flour is smoothed to the surface and softened butter is added, and salt is added when it is absorbed to the low end, and it continues to be rubbed on the 4-5。
6
The face was rubbed to the full stage, and the face was stopped after the face was drawn with a more stretching and delicate mural。
7
The noodles are rounded and flattened and placed in the tray. fermenters, with an early choice of temperature of 28 degrees, humidity of 70 per cent and a 60-minute period, water and moisture on the bottom, preheat completion of fermentation in the back of the acoustics and discharge to basic fermentation approximately twice as large。
8
The fermented pasta is taken out in nine equals, and the exhaust is rounded, and the cover wakes up for 20 minutes。
9
The wake-up face flattens and rolls into a cylinder, covering it up for about 30 minutes。
10
Wake up the good noodles, turn back behind the strips, flatten the tails of the noodles, put on small black sugar bars, roll them up and down, close the interfaces and draw them down to the toast box。
11
The fermenter preheats in advance, selects a temperature of 35 degrees and a humidity of 85 per cent, for a period of 60 minutes, with water and moisture on the bottom, and the preheat completes the fermentation in the back of the acoustic collage to the full 8-9 points of the fermentation box。
12
The fermented pasta is removed and the surface is evenly painted with egg fluid。
13
An electric oven, 130 degrees pre-fire, 195 degrees pre-heat pre-fire, with a toast box placed in the lower level and baked for about 38 minutes。
14
The toast will be released immediately after the roasting has been completed and the heat will be released immediately to the cooling shelf。Black sugar toast Make Tips
1. The temperature and time of the bakery, for reference purposes only, should be adjusted as appropriate。