Tastes
By VicentaLakin
Toast, which has always been my family's favorite, soft-tongued, random combination of characteristics, has allowed us to treat toast as breakfast, snacks and leisure food. A piece of it is torn down with its hand, put it in the entrance, chew it slowly, and the smell of the wheat is torn down. I made a little toast today, a fan of toast, and it's cute, and it's easy to pack and carry。
Recipe Recommendations
- bread flour 44 grams
- qingshui 16 grams
- milk powder 10 grams
- white sugar 20 grams
- butter 10 grams
- sugar-tolerant yeast 2 grams
- salt 0.5 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Tastes
1
Materials for Chinese noodles: high powder, high sugar yeast. After mixing yeast with water for a few minutes, they were mixed into high powder and smoothed face, covered with protective film for about 10 hours。
2
Material for the main noodles: Chinese noodles, high flour, butter, white sugar, salt, milk powder。
3
The Chinese flour is cut in small pieces and placed in a bakery with high flour, milk powder, sugar and fresh water starters。
4
When the flour is conglomerate, salt is added and the face continues to rub。
5
When the face group becomes smooth and cramped, the softened butter added to the room continues to rub its face。
6
Butter is slowly integrated into the noodle, and when the noodle is smooth enough to excrete a full and solid film, the noodle is removed and covered with a warm hair in the filament chamber。
7
The pasta was sent up to two times the length of the hour, and a small hole was inserted with its finger, which did not shrink, indicating that it was completed。
8
Flow the noodles into 3 equals and grind them into circles for 10 minutes。
9
It is then pumped into a circle, placed in a small toast mold, and fermented in an oven to the full 9th of the mold. The oven is preheated, 175 degrees on fire and 185 degrees on fire。
10
It's 175 degrees down, 185 degrees down, mid of the oven, 30 minutes, and it's ready to dry。
11
Your little toast is so cute. Soft taste, delicious toast。Tastes Make Tips
ONE, THE TEMPERATURE OF THE BAKERY IS BASED ON THE HOME-BASED OVEN CHARACTERISTICS, AND I USE THE ACA NORTH AMERICAN OVEN. 2. THE AMOUNT OF WATER ADDED SHALL BE CONTROLLED BY THE WATER INTAKE OF FLOUR, WHICH SHALL BE SUPPLEMENTED BY A SMALL NUMBER OF TIMES. 3 THE FACE IS SOFTER, THE MEMBRANE IS FAST AND THE FINISHED PRODUCT IS SOFTER. 4. THE ROAST IS FINISHED AND THE TOAST IS TAKEN OUT AND THEN PACKAGED WHEN THE HAND IS WARM. I'M USING 300 GRAMS OF COOKING TOAST MOLDS。