Soft raw toast
By VicentaLakin
Recipe Recommendations
- Jinshan Japanese Toast Powder 500 grams
- salt 9 grams
- fresh yeast 15 grams
- milk powder 10 grams
- light cream 30 grams
- qingshui 330 grams
- honey 30 grams
- white granulated sugar 45 grams
- condensed milk 30 grams
- butter 60 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Soft raw toast
1
Prepare the materials, because flour is different in its water quality, and the amount of water needs to be increased or reduced according to the actual amount of water it takes
2
Put gold-san Japanese toast and other materials other than butter in the kitchen mixer Medium
3
After mixing the noodles into a thick membrane, add butter, stir the noodles up to an extended, tested state, with a large, soft but not sticky amount of water. Hands
4
The basic fermentation takes about an hour, the fermented pasta, the exhaust is split into four rolling circles, each of which is about 240 grams, covering 15 minutes of dysentery
5
When it's loose, it's a oxen-tip
6
Once again, roll it up from top to bottom, push it thin, turn it in one direction, and ferment it in the toast box
7
Noodle fermented to eight. Cover the lid
8
The oven is 170 degrees, 30 to 35 minutes
9
Once out of the oven, it's cold and sealed. This time, 100 per cent of the gold-mounted Japanese toast is imported into high-quality wheat, which is well suited for this large-water distribution, is good for water, is very delicate in quality, has a flexible and very smooth face. Big water didn't make it sticky. Quality soft as cotton。