Milk square toast
By VicentaLakin
Since the return to confidence of the chef, he has often made toast, and after all, it is particularly easy for the chef to rub his face, and it is particularly easy to think about the mural, i.e., to have a longer time to open a high slot, to check the bottom, to feel that the face is becoming more resilient and can easily be pulled open and unbreakable, and to continue rubbing if it is easily broken, so that a nice muzzle can be formed by pulling a piece of it in the hand. Even when broken, the edges are full of round holes, which means that the toast is made, and the organization is good, like a bakery, rather than roasting out a bunhead。
Recipe Recommendations
- eggs 56g
- high powder 300g
- milk 130g
- sugar 25g
- milk powder 15g
- salt 2g
- butter 15g
- dry yeast 4g
Steps for Milk square toast
1
Eggs, milk, sugar, milk powder, salt are put in the kitchen。
2
Add high powder and dry yeasts, and then start the 3rd stage, and then add butter。
3
Until the muzzle is removed。
4
After rolling round, fermenting for 40 minutes and pressing your finger。
5
After exhausting the noodles, it's split into three. Roll round after ten minutes。
6
Take a noodle, twirl in an elliptical form。
7
From top to bottom, finish the noodles in turn and put them in the toast box。
8
Second fermentation to full ninth, with a lid on。
9
Put it in the oven, 170 degrees baked for 40 minutes。Milk square toast Make Tips
1. I feel that the formula produces a little drying of the pasta and that milk can add 10-20 grams. 2. The mold is therefore a cook ' s black slide not sticky toast box. 3. Because the mould is a low sugar-efficient toast box, which means that the formula with less sugar can also be quickly coloured, the time in the formulation is baked, and individuals feel that it is longer and can be reduced by five minutes。