Big milk toast
By VicentaLakin
It's been a long time since I've had toast. I've had four too much toast at a time。
Recipe Recommendations
- high-gluten flour
- milk powder 100 grams
- condensed milk 120 grams
- milk 380 grams
- light cream 140 grams
- eggs 220 grams
- fine sugar 120 grams
- fresh yeast 32 grams
- salt 12 grams
- butter 80 grams
- milk fragrance
- baking
- an hour
- senior
Steps for Big milk toast
1
All materials, except butter, fall into the Iris mixer in the order of liquids and solids, in which salt, sugar and yeast are separated。
2
The chef sets up a low-level, mixed face and continues to rub it in the middle。
3
Smuggled to open the noodles and sensed a clear resilience and sawn on the edge of the hole。
4
Add butter。
5
It continues to be smooth and fine, and opens the face, so that it can produce thin, transparent, non-breakable fingerprint membranes, and the edges of the breach are smooth and smooth. The face is fermented to 26 degrees in the fermentation box by contours. The noodle fermented twice as big as I used my finger to put a hole in the middle of the noodle, and the hole didn't fail。
6
Flows of the noodles are split into 12 rollers, covering the film for 15 minutes。
7
Put the noodles down。
8
Ellipse
9
From top to roll
10
We'll have 15 minutes to get a freshen-up。
11
Again
12
♪ And grow a bar ♪
13
Shade
14
Each of the three sets is placed in a toast box, where the fermenter is placed 37 degrees in a double to full 9 cents。
15
A 170 degree preheat on the oven oven and 30 minutes on the lower floor。
16
It's a simulator, and it's on the dry net until it's under a cold seal。
17
Fatty
18
This time, Iris's commercial cooker machine, 12 litres of capacity, rubbing two to 10 toast faces at a time, with a small voice, an automatic blackout with a lid, can also measure surface temperature, no casks, no sticky hooks, and be extremely useful。Big milk toast Make Tips
Note the difference between flour and flour, and the water quality, so don't use my water volume to determine how much liquid you add to the water quality of your flour, and never pour all the liquid into a single brain, leave 20 to 40 grams of liquid to software。