Milk toast
By VicentaLakin
A creamy toast, a choice for breakfast, straight-up, jam or sandwiches are great. For working people, the cold-storage Chinese method is really easy to make bread, and the whole production process will not take much time。
Recipe Recommendations
- high-gluten flour 250g
- Earth eggs a
- yeast 2g
- white granulated sugar 8g
- butter 10g
- milk 140g
- milk powder 20g
- sugar 35g
- salt 3g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk toast
1
(b) The input of all Chinese pasta materials into the bread-crumbs, usually in liquid and solid parts
2
Start and face procedure for 10 minutes and mix it into noodles
3
(b) The removal of the noodles to be rounded and placed in the container with a protective film and into the refrigerator for 17 hours to be fermented into the middle
4
The next day, the Chinese noodles had been fermented to twice the size of a hive。
5
The Chinese noodles are torn into small pieces, all the material of the main flour is to be put into a baker ' s bucket, and the process is to be started and presented for 20 minutes, and they are to be mixed into a flour
6
It's enough to pull out a thin handband
7
(a) Split the noodles, etc., into three points, round them up and awake for 15 minutes
8
(b) The formation of the noodles in an elliptical form
9
Turning over, starting from top to bottom and awakening for 15 minutes
10
Once again, the pasta is ovaled
11
(b) turning over, starting from top to bottom, and putting in the mould (three-power 450g)
12
Release the water in the oven and place the toast box in the oven with a secondary fermentation
13
fermented to eight cents full, covered with toast
14
(c) Entry into ovens, 200 degrees of upper and lower tube, hot wind mode, 35 minutes of roasting
15
Once out of the oven, it is easy to disembowel with two tremors, waiting for the toast to dry into the bag to be kept in a sealed temperature and sliced the next day。Milk toast Make Tips
1. The most important thing about making toast is the state of the dough, which must be removed so that it has enough muscle to wrap up the air generated by yeasts and to form a strong tissue after baking and to support the bread structure. Two, toast must have been cold before slices。