Toast

Recently, hand-to-hand torn toast has become very hot in the baking ring, which is clearly heavier than ordinary toast of the same size, but its tissue is so dense that it can be torn down by a layer of hand. Imagine, it's interesting to have a big toast in your hand and tore it up. The formulation of the torn toast in this hand is derived from Mr. Manman ' s " Pure Milker Torn toast " , the original formulation: 270 grams of white oats, 55 grams of eggs, 30 grams of fine sugar, 30 grams of lactation, 35 grams of light cream, 85 grams of milk, 25 grams of milk powder, 3 grams of yeast, 3 grams of salt and 20 grams of butter. In particular, teachers stressed the need to use high-strength flour with a protein content of 14.5 so that it is not easily broken. However, I was desperate to do what I did, and the material in my hand was not complete, so I used new bread powder with a ready protein content of 14. Although the first war product is naturally not ideal, thanks to its re-adaptation, it finally looks a little bit, and this is the recipe below for the hand tore toast against the existing bread powder in my hands. Of course, it would be better if the conditions allowed, or if you were advised to follow the original formulation of Mr. Manchuria。