The cream and gold pillow tore toast

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1. All materials, except butter, are placed in bread-crumbs Internal

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Bread machine selection "and face" program set at 15 minutes

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3. After completion of the procedure, add softened butter

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Bread machine selection "and face" program set at 15 minutes

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At the end of the procedure, take out the face-to-face check and pull out thin, flexible film

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6. Split the noodles into 3 equals, rolling round, covering the film with a constant temperature of 15 minutes

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When the static is complete, take out the small noodles and grow the tongue

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8. Collapse shapes after flipping

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From top to bottom, 15 minutes of membrane static

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When the static is complete, take out the rolls, grow the tongue and keep it as long as possible

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11. Collapse the shape and align the width

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From top to bottom, as many circles as possible

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13. Toast molds with bread embryos coded at 450 grams Internal

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14. fermentation in the fermentation box at 35° temperature, 85% humidity, fermentation time of about 60 minutes, full fermentation of 6-7 minutes

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15. Toast box covers placed in the lower layer of the preheated oven, 170 degrees of fire up and down, and 35 minutes of roasting (sweetness on finished product, recommended reduction of 5°)

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When the stove came out, the cap blew the heat, and the side fell on the net

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Figure 1

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Figure 2。

1. The material specifically indicates the use of “forehead high powder” because it contains 13.5 per cent of the high powder protein content, which belongs to a very high banded flour suitable for hand-to-breathing toast. This bread is made in the summer, and all liquids and eggs need to be frozen; when the bread machine rubs its face, it opens the lid. 3. The bread is thick and chewy and suitable for hand-to-hand to tear, so the noodles are not soft but dry. 4. There are more materials than the normal 450 grams of toast, so that the fermentation cannot be fermented to a full 8 and a maximum of 7 points, avoiding the case of bread spilling out of the toast box. 5. The washing time of the bakery must be determined on the basis of the performance of its own machinery and adjusted on the basis of the condition of the dough. 6. The temperature and time of the oven, in addition to the performance of the oven itself, are also affected by the materials of the mould, so that it cannot follow blindly。