Toast
By VicentaLakin
I love this toast so much lately, it'll be a lot easier to make one fermentation. But the main thing is delicious. This time, the Golden Mountain Japanese toast was used, and it was felt that the amount of water being sucked was close to the Queen's soft wind. (The original is from Manchuria, with minor modifications depending on the face.)
Recipe Recommendations
- Jinshan Japanese Toast Powder 270 grams
- egg liquid 55 grams
- milk 85 grams
- condensed milk 30 grams
- light cream 40 grams
- sugar 30 grams
- milk powder 25 grams
- salt 3 grams
- yeast 3 grams
- butter 20 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Toast
1
Get ready to use the material。
2
Put all materials except butter in the cook's barrel。
3
Scramble to the extension stage, with sawn teeth on the edge of the hole。
4
Add softened butter。
5
Keep rubbing it out。
6
I'm going to take out three directs. Don't use your hands to rub them。
7
no need to relax and pick up a noodle (the other two are covered with a shampoo) and roll it up to 40 cm or so in length。
8
The three noodles roll in。
9
and the length of the rolled noodles is about 50 cm from top to bottom。
10
Take a good look。
11
They're all wrapped up in a Chinese red toast box in the morning。
12
Send it to seven full lids。
13
Put it in a preheated oven (190 degrees) and 180 degrees for 35 minutes。
14
Bread out of the oven and put it on the dry web until it is kept in a warm seal。Toast Make Tips
1. Flour brands vary in water intake, and the volume of liquids is adjusted to the condition of the noodles. 2. Toast box brands vary in quality, and the bake time is adjusted to the normal time. 3. Each oven has a different temper, and the temperature and time of the oven is for reference only。