Japanese cheese hands tore toast

By VicentaLakin

Japanese cheese hands tore toast
I had two weeks of high-temperature breaks during the summer, during which I've been doing one thing: make a toast, set myself a target of zero addition, not hard for three days, taste like cotton, and finally work without a heart, through constant testing and matching. The formula is the most satisfying one, and the product is really soft like cotton. It's more fun to share good things, so here in the headline, share it with the little partners, hoping it'll be more baby-friendly toast. Old-faced production: 2 450 grams of hand-to-hand vomiting for formulas less than 2 grams of high-banded flour and 120 grams of yeast. Division

Recipe Recommendations

  • high-gluten flour 500 grams
  • salt 8 grams
  • fine sugar 80 grams
  • yeast powder 6 grams
  • cream cheese 140 grams
  • eggs 52 grams
  • milk 250 grams
  • Lao Mian 160 grams

Steps for Japanese cheese hands tore toast

  • Make Japanese cheese hands tore toast step 0
    1
    Prepare the raw materials in advance
  • Make Japanese cheese hands tore toast step 1
    2
    Combining all the old pasta food, room temperature fermenting up to 2.5 times the size of the beehive
  • Make Japanese cheese hands tore toast step 2
    3
    Get 160 grams of old pasta and put it in the cook's mixer with other food
  • Make Japanese cheese hands tore toast step 3
    4
    You can just pull out the resilient membrane
  • Make Japanese cheese hands tore toast step 4
    5
    Split the noodles into an average of 4 equals
  • Make Japanese cheese hands tore toast step 5
    6
    Take a noodle and roll it up in a cow tongue
  • Make Japanese cheese hands tore toast step 6
    7
    long again, about 50 cm long
  • Make Japanese cheese hands tore toast step 7
    8
    Roll again
  • Make Japanese cheese hands tore toast step 8
    9
    Put it in the toast box, and when the face group rises to eight cents full, add a cover
  • Make Japanese cheese hands tore toast step 9
    10
    The oven is preheated, 185 degrees and 40 minutes
  • Make Japanese cheese hands tore toast step 10
    11
    The baked toast fell out of the mold immediately, and it was cold on the dryer

    • Japanese cheese hands tore toast Make Tips

    Petty 1 Thermal bread is recommended to be made with either constant or ice water, and never with warm water, as the mixing of the noodles takes longer and the noodles are easily heat-producing when they are mixed, thus fermenting early and, once fermented, it becomes sticky and impossible to stir up the mural. 2: Because you use different brands of chefs or bakers, the time spent is not exactly the same. I'm just making a suggestion for you, or trying to find out what's in your machine. 3: With regard to the intake of flour, the different brands have different water intakes and there are significant variations in indoor humidity between the North and the South, so it is recommended that you reserve a portion of the liquid before deciding on the increase or decrease in the condition of the flour. 4: This formula uses a lot of cream cheese, no butter, and the finished product is so rich and sweet! 5: Because it's a hand tore toast, the powder in the formula is higher than the powder in the regular toast

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