Mini-Toast
By VicentaLakin
Recently it has been hot and very few ovens have been opened, even occasionally, to do as much as possible. The most important thing in the summer is toast, two slices of toast and a glass of milk in the morning, and an egg fried, which is a quick-hand nutrition breakfast, and if you don't hang out on weekends, Dragonball's home making toast, two for three or four days at a time
Recipe Recommendations
- high-gluten flour 300 grams
- milk 160 grams
- eggs one
- Lehe Organic Butter 25 grams
- fine sugar 55 grams
- salt 1 gram
- sugar-tolerant yeast 5 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Mini-Toast
1
Prepare the food and the weight
2
Put all the food in the toaster and start the face-to-face for 20 minutes
3
The noodles are smooth
4
Cut a small section of the face with a small pair of scissors, put some oil on your hands, slowly expand the face, check the disembracing state of a section below, if the face is not broken or the crack is smooth, indicate that the face is in place and that the toast must be made。
5
Noodles are removed, divided into an average of eight small noodles, each of which is approximately 72 grams, and the noodles flow round in turn, covering the film to prevent evaporation and drying
6
Take a noodle, squirm it into a rectangle
7
Turn between the left and the left, roll up from the bottom, roll 2-3 laps, squeeze around the mouth. Tight
8
Noodle lined up, rolled all the dough, put every four in the mini toast box. Lee
9
The noodles are fermented in the oven for 30 minutes and a bowl of water is kept wet in the oven
10
Noodle fermented to eight in the toast box, hot in the summer
11
Toast box cap, put it on the bottom of a preheated oven, 140 degrees on fire, 165 degrees on fire, 30 minutes
12
Toast boiled and took out the emulsion, disemboweled and put it on the net to dry the steamMini-Toast Make Tips
1. High-strength flour making toast is best chosen for a protein content greater than 12 g per 100 g flour. 2. Flour is of a different water-sorting nature and, if the face is wet in the course of the flour, a small amount of dry flour may be appropriate. 3. During the summer, the temperature is high and the fermentation time of the observing noodles is observed, and no fermentation is allowed. 4. The temperature time on the toast boxes varies from brand to brand, and flexibility in adjusting the temperature and timing to the usual ovens and toast boxes is recommended。