raisin toast
By VicentaLakin
For some reason, I love toast. I've always failed to bake toast, but I can't stop my passion until I'm successful! So, for toasting, there are some common mistakes among newcomers, which make success difficult. For example, the most common thing is that there's no membrane. It's very simple. It's the right amount of water to keep the base sticky. On a mixer bar, the upper half of the face of the face is hit on the wall of the tank and the face is formed into a tatter, which accelerates the distillation of the film. If there is a constant absence of membrane, which indicates that the amount of time or strength of the platter is insufficient, this time may be about 10-20 minutes. In addition, the important issue that can complement membranes, which is the high powder used, can be felt more by trying out a few different ones, which one feels easy to make. The higher the protein content, the more watery the flour is. This gold-mounted Japanese toast, which is more water-eating, rubbing out a soft, non-sticked face, works well. This formula is made because light cream makes bread taste better, and the grapes sew better, and I personally find it delicious。
Recipe Recommendations
- Jinshan Japanese Toast Powder 270G
- egg liquid 50g
- milk 100g
- light cream 50g
- sugar 35g
- salt 3g
- butter 35g
- raisins 35g
Steps for raisin toast
1
Get ready to eat. The raisins were immersed with wine all night。
2
Quite a few years ago, I was able to find a way to make a living, and I was able to find a way to make a living。
3
At the top, put the dry yeast, and start the 3rd stage in a group。
4
After the butter was added, the swarms absorbed the butter and converted it to the fourth layer of lasagna。
5
Until the dough pulls out the muzzle。
6
The raisins use kitchen paper to suck water and rub it in the dough。
7
The room fermented for 40 minutes, and the finger was pressed without turning back。
8
It's split into three pieces, recoiled and rolled for 10 minutes。
9
The noodles are turned into a cow's tongue, and they are rolled up and down for 15 minutes。
10
And once again, it is made into a long, long cow tongue, turned over and rolled from top to bottom。
11
In the Toast Box, the fermentation box is set at 33 temperature, 80 humidity and 50 minutes, with two rounds。
12
fermentation to eight cents full with an egg fluid on the surface。
13
The oven is 200 degrees preheated, placed in a toast box, converted to 180 degrees 35 minutes and baked with tin paper in 10 minutes。raisin toast Make Tips
1. The raisins must be immersed in advance and cannot be baked directly, otherwise they are hard. 2. The egg fluid in the noodles may not be pouring in at once, leaving a few grams to brush the surface. 3. Six minutes after the bakery, the colour will be on the surface and the colour will be filled with tin paper, otherwise the surface will be baked. 4. My toast is based on 100 per cent imported high-quality wheat gold-pine Japanese toast, fine powder, high water intake, high protein content, good radish, high elasticity, easy to come out of the membrane, and wetter and softer toast. The mold used was a 450-gram cook without sticky toast box。