Black sugar toast
By VicentaLakin
Women are more likely to eat black sugar, but the difference between black sugar and red sugar, and their respective efficacy, is half-resolved. In terms of taste, men, women and children are able to eat, and not only are they commonly used in Chinese dots, but black sugar is added to Western toast or bread. In winter, a modest amount of black sugar not only supplements energy, but also has an undetectable regulation of the body. With black sugar, the white noodles turn into wheat, which is actually the right color of the day. And then it'll melt inside the toast, and then it'll melt, and it'll taste like a big black sugar, and if it's lucky, it's somewhere where it's fusion, then it's as lucky as eating a coin in a dumpling for the holidays. Of course, if you want to eat, make it yourself, a toast can be a one-day meal, you can eat it all the time. Plus a lace of toast, it's even more fun to rip your hands off! If you want a radish of toast and you're gonna chew it up, you have to pick out high-quality toast flour or high-strength flour with more than 13% protein, as I used today. High-banded flour is suitable for dumplings, lasagna and far from making bread and toast. All attention is in the process
Recipe Recommendations
- Jinshan Japanese Toast Powder
- Black sugar for kneading dough 70 grams
- Wrap in brown sugar 100 grams
- Brown sugar water 100 grams
- butter 60 grams
- dry yeast 6 grams
- salt 3 grams
- milk powder 10 grams
- cold water 200 grams
- surface brushing egg liquid a little
- sweetening
- baking
- several hours
- ordinary
Steps for Black sugar toast
1
(b) Black sugar toast materials: gold-mounted Japanese toast powder, dry yeast, salt, milk powder, 4 degrees Celsius cooling water in refrigerators for days, butter, black sugar, two copies of face rubbing with water, and a meal machine for powdering
2
(b) First, to re-plough the toast powder into a polished bucket, which is a double vacuum and is to be refrigerated after an hour before the use of the refrigerator, which can effectively reduce the temperature generated by the noodles when rubbing; 100 per cent of the fine wheat I use is imported, the protein content is as high as 13.7 per cent, the water is high, the membrane is ready and the finished product is soft and flexible, fine white, and can be used by freshly baking white and baking hands
3
(b) 70 grams of black sugar and 100 grams of cool water are added to the small boiler, which heats the small fire, so that the black sugar is fully melted and completely cooled down into flour; this step can be done earlier and, if urgently used, the small boiler can cool quickly in the cooling basin
4
All the main materials except butter and salt are placed in the scavengers, which are mixed with a low speed of the cook ' s machine, which pulls out such a thick film; there is no cook ' s machine, there is no baker, there is no hand rub, and as long as the skills are available
5
(b) Add butter and salt to the noodles, first fully blending them with the dough at a low speed and then moving them to the high speed (see the kitchen slot set for your own use)
6
The butter is fully edible, soft and fertilized, and at this stage it is necessary to keep a close eye on the situation of the noodles and to prevent them from being overstretched
7
(a) Stop the machine to measure the temperature of a section below, which is appropriate for not more than 25 degrees; the actual temperature of the section is 23 degrees and it is well controlled
8
(a) Squeeze a face, gently open this transparent and flexible mural, piercing a hole with a finger, elasticity and a smooth, serrated tooth on the edge of the hole
9
Flour rounded in a basin, covered with a protective film in a fermentation box at a temperature of not more than 28 degrees and around 70 temperatures; there is always a way to leave no fermentation box in the oven, with a bowl of hot water to increase humidity, or in warm and wet areas, such as a steam pan that will cease fire after heating with a small fire
10
The pasta is twice the size, the face of the face is smooth and thin, the finger-tip flour is pierced at the top of the face, it does not collapse, it does not shrink, and it fermentes successfully
11
Black sugar pieces are replaced with powder-forming machines during fermentation
12
(b) The fermented face of the face of the face of the face of the face of the body of the body of the body of the body of the body of the body shall be slashed with a few strokes of the air flow, and shall be divided into six equals, rounded, covered by the covering of the film, loosely for 10 to 20 minutes, and gently pressed by the finger of the finger of the pressure of the face of the face of the surface of the body, if the bullet is not returned
13
(a) Take a soft, smooth face, with an elliptical shape, and lay one sixth of the black sugar evenly on the skin and remain white around it; from one side of the roll to the other, all interfaces must be squeezed to prevent break-out during the secondary fermentation and baking processes, which leads to the flow of black sugar (I am not squeezing, running out a lot of black sugar)
14
(b) A slightly longer black-coloured roll, made of three braids, with both ends squeezed and placed in 450 grams of toast
15
The two braids have been made and placed in 450 grams of toast boxes, with a second fermentation in the fermentation boxes at temperatures not exceeding 35 degrees and humidity at 75 degrees
16
When the face rises to full by nine minutes, it is removed and the surface is painted with an egg fluid; and the oven is preheated at 230 degrees
17
Sending black sugar toast to the lower floor of the preheated oven, where my oven is a hidden subheating tube, so I heated the oven up to 170 degrees, down to 230 degrees, covered the surface with a layer of tin paper and baked it for 35 minutes; look carefully, without sealing, the sugar is flowing to the bottom of the oven
18
When the baked black sugar toast comes out of the oven, it's taken out of the bag when it's dry, it's cut to shreds, it's got a special smell of black sugar, and it's too heavy to eat, especially where it comes fromBlack sugar toast Make Tips
Black sugar, which is bulky and granular, can be used in the type I like, and the intake can increase or decrease in proportion to my 100 grams; the seal must be tightened to prevent the heat of the black sugar from becoming a glucose, causing waste and contamination of the oven, and increasing the cleaning workload; 2. Toast must be made with high-weeded flour or special toast (bread), with 100 per cent of my gold-mounted illi powder, 100 per cent of my good-quality wheat imports, up to 13.7 per cent of my protein content, high water intake, membrane membrane, flexible, fine white, baking and baking hands can adapt with 3.0 baked hours and temperature to the actual situation in their home ovens。