Milk toast
By VicentaLakin
And today I teach you to make a milk toast, which is so delicately organized, so soft, so soft, so learned, that it can be used for breakfast, so nutritious and delicious. There are many different ways to eat toast, which can be sliced with jam or made into sandwiches and coconut toast. It's nice to eat like it's original. I'm going to share with you the specifics of milk toast and the skills of making it
Recipe Recommendations
- Jinshan Japanese Toast Powder 500G
- salt 5 grams
- sugar-tolerant yeast 5 grams
- fine sugar 70 grams
- butter 40 grams
- milk 200 grams
- water 100 grams
- eggs 50 grams
- whole egg liquid 15 grams
- almond slices appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Milk toast
1
First, the food is ready, butter needs to be softened early, and bread needs to be made with heavy powder。
2
500 grams of flour can make 450 grams of toast。
3
It then adds yeast, sugar, eggs, salt, milk and water, rubbing the face with a cook's machine, gradually smoothing, slightly fine, and then adding soft butter。
4
Keep rubbing to the point where it pulls out a resilient film。
5
The rubbed face is thin and smooth, and it is removed and placed in a bigger container。
6
Covers the film and puts it in a fermentation box that is preheated to 28 degrees for the first fermentation, with the noodles fermenting twice as large。
7
Smash the air and split it into six small noodles and rounded it with the hand, covering it with a shampoo。
8
Take a nice, loose noodle, squirt it into an elliptical shape, and take off the bubbles on both sides。
9
Turn it over, roll it up and down, and cover it up for 20 minutes。
10
Once again, the loose pasta is turned on with a bumper stick, which forms an elliptical。
11
Turn it over and roll it up and down。
12
It was then neatly put into the toast box, three groups。
13
In fermenters with a temperature of 35 degrees humidity 75%。
14
The face is fermented as close to 9 points, and the finger is slowly repulsed on the surface, with a thin whole egg fluid on the surface and almond chips。
15
It was then placed in a pre-heated oven and set fire to 170 grams for 40 minutes。
16
It is completely cooled when demersalized, and the room is kept in a temperature seal or frozen, and baked before eating。
17
Let's try itMilk toast Make Tips
1 Flour is different and water-absorption is different, and the volume of liquid in the formulation is increased or decreased according to the actual situation. The temperature of the oven is adjusted to the temper of the oven. 3 The amount of fine sugar can be adjusted to its own taste。