Briault Crown toast
By VicentaLakin
A piece of toast with a relatively high amount of oil is delicious and worth a try。
Recipe Recommendations
- bread flour 300 grams
- sugar-tolerant dry yeast 4 grams
- salt 4 grams
- butter 50 grams
- fine sugar 54 grams
- milk powder 10 grams
- whole egg liquid 50 grams
- milk 175 grams
- sweetening
- roast
- several hours
- senior
Steps for Briault Crown toast
1
The bakery is placed in the raw material 1 with all the raw materials except butter, in liquids and powdered powders, rubbing the face up to and adding butter to the raw material 1, rubbing the face to a thin, tenuous membrane and waiting for fermentation in the warm. Because of the different intake rates of flour, 10 grams of liquid must be reserved to see the condition of the noodles and added as appropriate。
2
A small amount of flour is covered with two fingers, and either the piercings shrink or fall, the noodles are ready. Don't ask me how long it's going to last。
3
A nice pasta gently presses pressure exhaust。
4
The average number of copies is 8 at approximately 80 g each。
5
Roll round, cap, 20 minutes。
6
Take a face of light and open it up, slap the bubbles on the edge with your hands, flip over and squeeze it down。
7
Roll all the dough in turn. Hold still for 20 minutes。
8
Nice and loose noodles again。
9
Put the noodles in the chef's toast mold and place them in warm places waiting to ferment again。
10
The bakery is 8 minutes full of molds, with light pressure on the hand, slowly repulsing, cutting every peak with scissors and squeezed into the pre-soft butter in raw material 2. The oven is preheated at 175°, mid- and lower, and is roasted up and down for 35 minutes。
11
The time has come to remove the mold and to paint some melted butter while the heat is on the face of toast, and the finished product will be beautiful and can be either not or not. Toast is placed in the heat and is stored in a conservatory chamber。Briault Crown toast Make Tips
1 It is proposed to use high sugar-resistant dry yeast. 2. The timing of cutting bread peaks is very important, and if the bread hair is too far, it will leak. 3. The bakery time and temperature are for reference purposes only, as the toast is baked without a lid, and if it is too dark, it must be covered with tin paper in time to prevent the roasting。