Light cream pasta toast
By VicentaLakin
In the summer, the fear of making toast was greatest, because the temperature was too high, the face was too fast, and the face was overstretched; it took twice to ferment, and it took a long time to make one or two toasts to do it, and it felt so hard. Hey, I've recently fallen in love with breadmaker toast because of the rational design of the baker, the strength of the horse, the speed of the film, even though all the material is colded with light cream and water, and there's still a bit of a gap in the face, compared to the three seasons of the spring, autumn and winter, but at 28, 9 degrees of room temperature, without a second fermentation, which I find quite satisfactory. It's hot in the summer, and there's lazy people, so I only fermented once, which saves a lot of time. Even if you start making toast white, you can do it my way, even if you're not good at fermentation. Get the toast ready, all the bread is gone。
Recipe Recommendations
- Arowana flour 300 grams
- light cream 50 grams
- eggs 50 grams
- butter 36 grams
- dry yeast 2.5 grams
- white sugar 40 grams
- salt 3 grams
- cold water 100 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Light cream pasta toast
1
Bread machine and all materials ready: light cream can make toast more aroma, softer, without light cream can be replaced with milk, yoghurt, cold water, adjusted by measuring the thinness of the liquid that has been replaced, with approximately 10 grams set aside; summer heat, dry yeast, I use only 2.5 grams, and the yeast can be adjusted between 3 and 5 grams when it is cold
2
(B) MATERIAL OTHER THAN BUTTER IS PLACED IN A BREAD DRUM, WHICH IS PLACED IN A JD08 VAN IN TONCO FOR 10 MINUTES WITH A FACE RUB
3
Floats are soft and can be replaced with butter when the thick membrane is out, and they continue to rub their faces for 15-20 minutes
4
The noodles are soft and soft enough to produce a transparent and flexible film, piercing a hole and smoothing the edge of the hole without sawn teeth; the face in the picture is not too perfect and would have been better if it had continued for two minutes, but because of the warmness of the room, the yeast has already begun to work, so it will not be better to rub it anywhere, so let's stop at this time
5
(b) Placing the noodles on a lasagna, slightly finely crafted with the hand, and gently hitting the rectangular shape
6
(b) Volume from top to bottom, with no gap between the skin
7
(a) The mixer bar in the bread drum was removed, the face roll was placed in the barrel, covered with an inner and outer cover, and the fermentation procedure was used for one hour to observe the condition of the noodles and to adjust the time, as appropriate; I extended it 20 minutes later
8
The noodles are 2.5 times the original size, removing the inner cap and choosing the "baking" program for 40 minutes
9
Time's up, bread's up and it's even
10
The bread is poured on the hanger, which is kept in a bag when it warms up to the hand, and can be cut for consumption。
11
Light cream pasta, soft, soft, deliciousLight cream pasta toast Make Tips
1. It is hot enough to use air conditioning to make bread, or to slow the fermentation of yeasts by cooling materials, using ice water, etc.; 2. It is also applicable to oven toast or make-up bread; today it is fermented only once, although the internal organization is slightly rough, but in general it is good and saves a lot of time; but it is better to eat a perfect fine radish toast than to ferment twice。