Marble bouquet toast
By VicentaLakin
Toast twice a week has become a “work” that I can't keep up with, so that while I keep working, I can make breakfast for my family richer. I don't make raw toast today, I'm gonna make a marble toast because there's half a box of cocoa powder left, and I'm gonna have to figure out a way to make something delicious. Marble stripes are called natural threads that intersect with two different colours, because they have no fixed shape and direction, much like natural marble stripes, so they are known. It's done with two noodles, especially at home, and it's a little tense at the time. Because normally we either rub our hands, or the machine rubs our faces, and if the previous one rubs its face, waiting for fermentation, and the second one doesn't yet, they're different at the end. I have two ways of solving this problem: first, to freeze the fridge for a while, and then slow the growth of the yeast, and second, to use a fast-growing cook machine, which will make it quick and shorten the time difference with the first one。
Recipe Recommendations
Steps for Marble bouquet toast
1
(a) All materials are ready, as two noodles are to be rubbed, so each is to be weighed separately so that it does not become confused
2
First, I put all the white noodles in the toilet (with the exception of butter), then I used the chef's machine, mixed them in two, then turned three into more fertilizing ones, rub them in the face for five minutes, and then added butter blocks
3
(b) First, the full butter would be rolled into the noodles in the second and then, in the fourth, at the medium speed, the noodles would be rubbed to the smoother, which would provide a transparent and flexible sheet form; the noodles would be removed and placed in the fermentation boxes (see figure 5)
4
In the same way, the cocoa flour is drawn into a transparent and flexible film, as the amount of water is increased by 10 grams as a result of the introduction of cocoa powder; the gold lobster flour is more water-eating, so the amount of specific liquid is to be adjusted according to the intake of the selected brand flour and the humidity of the weather at the time
5
Both are in fermentation boxes, and my fermentation boxes are in fact a big one, so the lids are so well sealed that they can keep them wet; the boxes are placed in warm places for basic fermentation; a piece of oil paper is placed between them to separate them from each other to prevent them from swelling
6
When the flour is twice as big as the pasta, a hole in the top of the pasta, no collapse, no convulsion, and fermentation is successful
7
The noodles are taken out on a rubbed, and the hand gently beats a few down exhausts, weighing them, divided into six groups of equal sizes; weighing them first, then rounding them up; and flaring them up for 10 minutes
8
(b) A white pasta, together with a cocoa flour, with a softly pressed palm; a two-coloured face, growing into a square; a white face, if you want white to be the face of bread; and, conversely, a cocoa pasta, which is placed on top; and a fine paste, which is then rolled into a roll
9
Three pairs of rolls, made of braids; they can be lengthened, so they can be folded and placed in a 450-gram toast box without a head taller; secretly, my braid is not very well made up, and there's a side of it; because I want to make it up from the middle to the side, and it's messed up; hey, it's good to have a lid on it, and it's ugly
10
(b) Placing the folded braids in a toast box, with as much thickness as possible; fermenting them in the wet zone, with temperatures between 35 and 38 degrees; I put them in the oven, with low-temperature fermentation and I put a bowl of hot water to increase humidity
11
(b) The lid will be placed on until the birth reaches the full of eight minutes, while the oven begins to preheat and burn at 180 degrees
12
It is delivered to the middle of a pre-heated oven, 180 degrees of fire and 40 minutes of fire, with a small shock from the back end of the oven, and a small drop of toast on the board, which is stored in a bag until the hand is warm。
13
Marble-grained toast. Toast soft enough to turn your back. Cut itMarble bouquet toast Make Tips
The purpose of this is to reduce the temperature of the noodles, to make them more condensed, and to remove transparent and flexible film; it can also put all the materials in the freezer before they are used; it is thinner, with more layers of rolls, and the effect of roasted toast is more dense and more like marble; 3. The intake rates of different brands of flour vary, and the volume of liquids can be adjusted; and there are differences in the space and temperature of the ovens, so the timing and temperature of the ovens are adjusted by the actual situation in the home ovens。