Big-haired creamed toast
By VicentaLakin
I've got a thing for toast, and I don't have a problem with it. Last night, I squished a super soft creamed cream toast。
Recipe Recommendations
- high-gluten flour 275 grams
- eggs one
- milk 180 grams
- milk powder 10 grams
- condensed milk 15 grams
- yeast 4 grams
- white sugar 20 grams
- salt 2 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Big-haired creamed toast
1
The material goes into the bread drums and initiates the lasagna program, bringing the noodles into the extended phase, adding butter and initiating another lasagna function, which can remove the mural。
2
It's a fermented pasta, and it's fermented with flour on its fingers。
3
Take out the noodles with the scratchboard。
4
It's divided into three little noodles。
5
Take a noodle to an ellipse。
6
All the noodles are in an elliptical form, curled up in a roll, covered in a film for 10 minutes
7
Once again, roll it in a roll into the toast box。
8
A bowl of open water was placed at the bottom of the oven to allow the toast embryo to do two rounds in an environment of 36°C。
9
This is the shape of bread embryos sent to full nines, 180°C pre-heat ovens。
10
Brush the egg fluid with silicone。
11
180°C roasted for 38 minutes (in 10 minutes, it's like toast is crazy)。
12
Keep your eyes open, so you don't bake mountain toast。
13
It's out of the oven。
14
The finished chart。
15
It's finished。