Almond milk toast
By VicentaLakin
Autumn Tigers are here, and the temperature is better than the weather, but the heart of toast never stops. I'm in a senior year, I'm in six-day classes a week, except for Fridays and Saturdays, when only breakfast can eat at home, so it's not just breakfast for kids, it's the smell of home and mother's care and affection. Bread's a little boy's favorite, so if it gets hot, I'll bake it every other day, and I'll do it all the time. It's a challenge to myself and a surprise to the kids. And the baked toast is so fluffy and soft, and squeezed with its hands, and it recovers as fresh as it is, and so will the destruction of the hundreds. It's just to tell you that this is a good toast, and it's one that's stuck together, and it's not ripe; it's one that's squeezed, covered or fermented. My family likes all my bread, toast, especially the little ones, sometimes with half their hands torn apart. And it's not perfect for my toast, like the one mentioned earlier — it's baked; it's also made the corset uncorrigated, and it's caused the corsets to drop the corset untidy. I'll give you some details during the next production
Recipe Recommendations
- high-gluten flour 500 grams
- milk powder 20 grams
- fine sugar 50 grams
- dry yeast 5 grams
- egg liquid 70 grams
- milk 270 grams
- butter 50 grams
- whole egg liquid 40 grams
- almond powder 50 grams
Steps for Almond milk toast
1
THE MAIN MATERIAL IS READY, FLOUR AND MILK AND EGGS ARE FROZEN OVERNIGHT; I USE THE ACA CHEF MACHINE TO MAKE NOODLES AND WASH AND WIPE THEM EARLY
2
All materials except butter and salt are placed in the scavengers, which are mixed into groups in the first stage of the chef ' s machine and then in the second and third tranches into more fertilizing ones
3
Floats are soft and the walls of the casks are smooth and smooth, and salt and butter are poured into them; salt and butter are duly rolled into them at a slow speed of one set, followed by a high speed of three and four
4
A soft, smooth, lean, non-cooled wall, stopping the machine to pull a piece of a noodle and holding a transparent and flexible film on the palm of the hand
5
The noodles are rounded and placed in another glass-painted tank with a cook ' s machine, with a lid and a basic fermentation in an environment of 28 degrees
6
Here's what we'll do: butter, sugar, whole egg fluid, almond powder
7
(b) Scrambled into fine sugar and whole egg fluids in butter, evenly mixed into almond powder, fully mixed with a razor, dry powder, then frozen to solid form for about an hour in the freezer room, or mixed the material into a refrigerated condensed form before screeching
8
The pasta is 2-2.5 times the original hour, the hand-slapping of the noodles is ringing, the finger-sucking flour is poking a hole in the top of the dough, it does not collapse, it does ferment
9
(b) A few sub-temperatures of the noodles, which are divided into two equals, with a rounding and a 20-minute membrane cover
10
We're going to make loosely fertilized noodles into rectangular pieces of about five millimeters thick, and we're going to wipe half the pie evenly. And on the face; so my palate is unplaced, so it is not painted too much, and if it is, it will be painted with a thick layer, and it will be covered with a roll
11
Squeeze it from top to bottom and seal it tight
12
(a) Split the roll into 3 equals with a sharp knife, and do not separate the top
13
(a) Tilts, folded under each end
14
(b) Placing folded braids in 450 grams of masts, with the other lasagna being dealt with sequentially; fermenting the face at 38 degrees and 75 degrees of humidity; if there is no fermentation box, a bowl of hot water can be placed in the oven; and now the heat is so that the oven doors can ferment naturally and, if winter is cold, the oven “fermentation” can be used
15
The oven begins to preheat 210 degrees when the toner rises to 90% of the mould
16
It's a pre-heated oven with 170 degrees of fire, 210 degrees of fire, 35 minutes of fire, and a tin piece of paper on top of the top to prevent it from being overcolored; it's a sneaky saying that I accidentally failed to cover it in time, resulting in a part of the roasted top, and it's okay to cut off the black top with a knife, which is completely unaffected, except for a difference in taste; and a roasted apricot milk toast hangs on a dryer, sliced or torn by hand。
17
Apricot milk toast, delicately softly organizedAlmond milk toast Make Tips
1. The heat of the day allows for the cooling of all the crayons and the main bread to be used in the freezer, or for the freezing of ice bags outside the crayons, which reduces the temperature of the noodles when they are strewn, slows the fermentation of the yeast, thus making them more robust, with the final temperature controlled below 26 degrees, and the tissue of the toast very delicate; 2. The pallet must be condensed and then coated on the skin, so that the rolls will not be squeezed out; I have no place to coagulate at the time of production, so half of the almond powder is used; 3. The roasting time and temperature will be adjusted by looking at the home ovens, since some of the almonds in the layer will be naked outside, easily coloured and baked, so that it will be more observed in about 10 minutes, and the ovens will be filled quickly with tin paper to prevent paste。