I'll tear up my milky toast
By VicentaLakin
It's got a lot of milk powder, and it's made of milk, light cream and milk, so it's a lot of milk, not the kind of milky bread that's sold out there. It's a different formula. I used to ferment a little cream bread more than two years ago. The formula was different and the finished product was soft. It's better, it's more milky, it's as soft and thin as cotton, it's a lot of fun to tear it up
Recipe Recommendations
- Xinliang Japanese bread flour 270G
- eggs 55g
- fine sugar 30g
- condensed milk 30g
- light cream 35g
- milk powder 25g
- milk 87g
- sugar-tolerant yeast 3.5G
- salt 3g
- butter 20g
- sweetening
- baking
- an hour
- ordinary
Steps for I'll tear up my milky toast
1
Milk, light cream, milk and egg fluid are poured into the bread drums, and the corner is poured into sugar and salt and powdered milk。
2
THE FLOUR WAS THEN POURED, THE YEAST ADDED TO THE TOP OF THE FLOUR, AND THE BREAD DRUMS WERE PLACED IN THE CONCOCTION TO ACTIVATE THE JD08 VAN IN ORIENTAL FOR 13 MINUTES。
3
At the end of the first and paste, a small slice of butter is added and the selection and face continues for 18 minutes。
4
Noodles to the full stage。
5
Take the noodles out of the bread can and split them directly into three equals, about 184 grams, with a slight rounding。
6
PUT THE NOODLES AROUND 40 CM IN LENGTH。
7
Rolling up, the inoperable noodles can be covered first。
8
AND THEN IT'S ABOUT 50 CM LENGTH。
9
Turn it up. You can see five layers。
10
THE FINISHED BREAD EMBRYOS ARE PLACED IN EACH OF THE FALCON'S 450 GRAMS OF TOAST SIMS, THEN IN THE K40C OVEN IN EAST TIMOR, 35-37 DEGREES, AN ADDITIONAL BOWL OF WARM WATER IN THE OVEN TO INCREASE HUMIDITY, SIX CENTS OF FERMENTATION IS REMOVED, AND THE OVEN IS MOVED TO THE UPPER FIRE OF 180 DEGREES, 200 DEGREES OF FIRE AND ABOUT 13 MINUTES OF HEAT。
11
Put the lid on the toast box, the grill on the bottom floor of the oven, and the toast box on the grill for about 42 minutes。
12
The oven ends, the toast box is removed, the table table falls, the heat is lifted, the bread is poured out on the grill, and the un eaten bread can be kept in the sacrificial bag under the chamber temperature。