Chinese toast
By VicentaLakin
This 70% of the Chinese bread is two toasts, a regular on my table. The square is so soft, I've lost sugar and salt, and the Chinese bread is very old and soft。
Recipe Recommendations
- Queen Gao Fen 350g
- milk
- sugar-tolerant yeast 1.5G
- sugar 10g
- salt 3g
- milk powder 16g
- whole egg liquid 70g
- yeast 3.5G
- butter 40g
- sweetening
- roast
- several hours
- simple
Steps for Chinese toast
1
chinese pasta: 350 grams of high powder, 233 grams of milk, 1.5 grams of yeast, 10 g of sugar and flour. refrigerator 4 degrees cooled, used the next day。
2
main noodles: 150 g high powder, 3g salt, 30g sugar, 16g milk, 70g whole egg fluid, 76g milk, 3.5g yeast, 40g butter. noodles, such as butter, and smoother form were added。
3
Noodles and up to the full stage are able to pull out the film and the edge of the hole is smooth。
4
And good noodles cover the membranes。
5
Fermentation to twice the size。
6
It's two toasts
7
They are divided into two dough, each of which is divided equally into three. Each of them rolls round, covering the membranes for 10-15 minutes。
8
The noodles grow in strips, and the bubbles in the sacks come out and roll over。
9
After they're done, they're loose for about 10 minutes。
10
Grow up, roll up。
11
No more than 2.5 laps。
12
Put it in the toast box。
13
Fermentation to 8, 9, egg fluid on the surface, preheated in the oven 180 and baked for 35 minutes。
14
It's out of the oven. It's out of the oven。
15
Photo taken at night。
16
Although it's been cooked a million times, I can't believe there's no proper picture. This time, he broke one without taking pictures. This time, the second time, it didn't notice。