Oatmeal toast
By VicentaLakin
it was really a coincidence to make this toast. it's just that my brain cramps soaked up almost 200 g of oatmeal, and made a big pot of oatmeal, and it must have ended. in keeping with the principle of non-waste, it became toast. because of the large amounts of oatmeal, the noodles can't be at full stage, but the final product is good。
Recipe Recommendations
- high-gluten flour 150g
- milk powder 10g
- oatmeal 85g
- milk 25g
- sugar 20g
- salt 1.5G
- yeast 2g
- butter 15g
Steps for Oatmeal toast
1
The oatmeal is the kind of thing that makes it particularly sticky。
2
The pasta is rubbed out of thin film with a rear oil. At first, the noodles would be more difficult to dry because the oatmeal was not fully integrated with flour, and it was difficult to see too much milk at that point。
3
The noodles are rounded, placed in a large bowl, covered with a protective film, placed in the Orborg oven, and fermented at 30°C。
4
About 60 minutes later, the noodles were fermented to twice the size and the finger was fermented with a hole, which meant that the fermentation was complete without convulsion or collapse。
5
The fermented noodles were pumped and then divided into an average of four ones, covering them with a flavour for 15 minutes。
6
The soft, smooth face flattens and grows a square with a stick。
7
Roll it up and down and hold it tight. This completes the first roll with 15 minutes of dysentery. All four were treated as such。
8
And then the loose pasta opens again and continues to roll up and down。
9
four noodles were placed in 300 g toast model for school cooks。
10
Put the mold in the oven for fermentation, 35°C, fermented until full by 9%, with a light pression of the face of the pressure that will bounce back. It takes about an hour。
11
fermented noodles are sent into preheated ovens, lower floors, up and down to 170°C, baked for 35 minutes。
12
The roasted toast is immediately disemboweled, completely cooled and sliced。Oatmeal toast Make Tips
1. The amount of water in the noodles is regulated by the water intake of flour. 2. The timing and temperature of the baking shall be regulated by the temper of the oven itself. 3 The amount of milk can be adjusted according to the thickness of the porridge. The temperature of the bakery can be kept for about three days, so don't put it in the freezer. If you want to stay longer, just put it in the freezer。