Black ginger toast
By VicentaLakin
I've had a black ginger a toast once, not very successful. Yesterday, I had to pour a canon of sausage and use ginger ale. As a result, too much ginger juice was beaten in the cooker. So, in order not to waste food, I thought of making a black ginger toast. Remember the last black sugar sauce toast was a direct method. And this time I'm using Chinese。
Recipe Recommendations
- high-gluten flour 175 grams
- ginger ale 110 grams
- eggs one
- yeast 3 grams
- brown sugar 20 grams
- salt 2 grams
- butter 25 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Black ginger toast
1
The first is to make Chinese noodles, which are evenly mixed with all the material of the Chinese ones, and to rub them with a bakery into smooth ones。
2
Refrigeration is used to ferment twice as much as 7 to 8 hours。
3
Tore the Chinese pasta into small pieces and all the material of the main pasta, except butter, into the face of the bread drum。
4
Scratch it to smooth face。
5
Rub out the mural。
6
Take basic fermentation。
7
Fermentation to twice the size. The fingers were fermented with flour, no rebound, no collapse。
8
Take out the noodles with the scratchboard。
9
It is divided into three equals and has a 15-minute membrane on the garden cover。
10
Take a noodle to an ellipse。
11
The face of the roll is covered with a shampoo, which will remain in place for 15 minutes。12
Second time open。
13
Scroll in more volumes。
14
Put it in the toast box。
15
A bowl of open water was placed at the bottom of the oven, allowing bread embryos to ferment for a second time at 35°C and humidity at around 80°C。
16
When fermented to full 9 cents, the preheat oven was set on fire at 180°C。
17
The finished map (180°C fire, 40 minutes roast)。