♪ Lasila toast ♪

1

All materials are ready for the best use of ice water, which reduces the temperature of the noodles and slows the yeast

2

The yeast goes into a bowl with 20 grams of cool water, first melting the yeast; the weather is getting hotter, and the yeast can slow down the fermentation and better form the band

3

First, white sugar, salt, cold water, light cream and fresh cream are added to the wash drums, which melt with a small spoon

4

I'll use the chef's machine, which can mix the dry flour 500 grams at a time. If you rub the face with a baker, adjust the amount according to capacity and power

5

(a) A group of groups with a low-speed mix, which can be pumped out of the thick film and pour into yeast and butter

6

Full mixing of yeast fluids and butter with low speed into the noodles, and then the high speed of rubbing the noodles, so that the noodles can be thrown up until they are seen to be completely removed from the barrel wall, and the barrel walls are smoother and glued to the top; when the noodles are thrown on the face hooks and the surface looks very smooth, the machine stops, pulls a noodle on the hand, supports a transparent and flexible film, piercing a hole, and the edge of the hole is smooth, and the face rubs end; if the edge of the hole is in the form of a cavity, then the second and second minute is to be scratched, and the last one and two minutes is to be careful, so as to prevent overbracing of the face

7

To remove the noodles from the fermentation box, my fermentation box is a large-sized fermentation box that is sealed very well with a lid on it and is placed in warmth for basic fermentation

8

(a) The face of the face is twice as big as the original hour, the hand of the face of the face is soared, the finger is poked in a hole at the top, at a depth of about 3 centimeters, the face of the face does not collapse, does not bounce back and the fermentation works; if the shell returns, the fermentation does not go in place, it will go out for a while; if the surroundings collapse, the acoustics and the obvious sour smell, the face of the face is inoperable and overfermented, it can only be used when old fat

9

(a) Placing the dough on a rubbing mat, light-twisting the exhaust, weighing six equals in electro-scale scales, rounding each, and flaring the film for about 10 minutes; the time of flint is not fixed, depending on temperature and rubbing, and the most visible method is to hold the finger to the face, which is not enough if the effect of the rounding is strong; if there is a pit and there is no resistance to indicate that the frenzy is in place

10

(a) Take a loosely smooth noodle, grow a strip, roll a roll; and say here that if the oscillation is disfigured, then the oscillation is turned back after the oscillation, which means that it will have to be relaxed for a little while, in exchange for a medium node, that is to say, it will have to wait a little longer; the others are dealt with in a sequential manner, and the shampoo is loose for 10-15 minutes

11

(b) A loose roll, growing strips, approximately 30 centimetres in length and about 6 centimetres in width; whether to use step 9 as a method to determine whether it is loose

12

(a) A roll from top to bottom, two and a half laps, with a closed mouth facing down

13

All the rolls are processed sequentially, each of which is coded into a 450-gram toast box; all of which is complete and then fermented twice in the warm and wet, and I'm fermented in the oven, with a bowl of warm water at 35 degrees

14

When the toast rises to 90% full, it is removed from the oven, preheated at 190 degrees; an egg fluid is painted on the face of the toast and other decorations such as sesame, soak, almond tablet, etc.

15

Toast delivered to the mid-level of preheated ovens, 170 degrees of fire, 190 degrees of fire, 40 minutes of fire, adjusted to the actual situation in the ovens and the materials used

16

A few shakes of the toast box at the end of the stove, demoulding the toast and putting it in a bag when the hanger is dry to warm。

17

Lacey toast, creamy and soft, and a few pieces for breakfast

1. The different brands of flour have different rates of water consumption, so that water can be reserved for 20 grams, depending on the condition of the group; light cream is intended to increase the flavor, which can be replaced by 25 grams of milk or 20 grams of cool water; milk powder is also intended to increase the flavor, which can be replaced by an equal amount of high-strength flour, but if both are removed, the toast loses the smell of milk; 2. Whether the face of the hand or the face of the baker or the cook, it is required to rub out the muzzle, which is not as thin as it is, and to use the flexible, transparent film, a hole, where the edge is smooth. Some of the films are transparent and thin, but they are broken without waiting, and the edges are sawned, indicating that the face is broken; 3. Butter can be replaced with the same amount of odourless corn oil, salad oil, soybean oil, which can be rubbed with all the materials; 4. Bread must be prepared in one hair, in one shape and in a loose, in two strokes, and cannot be over-hurt, and one too much can cause two rounds of inflation to decrease, thus affecting heights; laxity in the plastic process can lead to heat and cracking in the finished product; excessive two-waves can cause the face to crack to fail; and 5. The timing and temperature of the roasting process will be adjusted by the actual situation in the home oven and the mould used. The 450 grams of my cooking, a champagne colour, a black temperature, the same temperature, the base of black vomiting will be deeper than the champagne, near the past。