Little rice toast
By VicentaLakin
The last two days of making toast with the remaining rice congee were not expected to be particularly delicious. This time I made rice congee to make toast. This time it's full of rice, and the porridge oil is thick and fragrance。
Recipe Recommendations
- Arowana love peach blossom millet porridge 250 grams
- high-gluten flour 520 grams
- milk powder 25 grams
- white sugar 70 grams
- whole egg liquid 54 grams
- milk 100 grams
- yeast 6 grams
- butter 45 grams
- salt 6 grams
Steps for Little rice toast
1
Prepare the material。
2
Take 50 grams of millet and put it in a small milk pan with a proper amount of fresh water to wash。
3
Add a proper amount of fresh water and boil it to thick and soft。
4
Stay cool. This is the thickness after the cool。
5
All material except butter in the material table was placed in the laminated drum。
6
First, they are mixed at a low speed and then they are upgraded to the expansion phase。
7
Add soft butter and keep rubbing。
8
Until you rub out the resilient film。
9
Collapse into a circle, with one round, and not more than 28 degrees。
10
IT'S ABOUT 60 MINUTES IN WINTER, AND IT'S OKAY TO PUT A HOLE IN THE MIDDLE OF THE FLOUR。
11
On average, the dough is divided into six pieces, with a condensed membrane laxity of 10-15 minutes。
12
each piece of lasagna is coiled into a cow tongue (about 16 cm long) for 15 minutes。
13
once again, the pasta is condensed into a bull's tongue。
14
The rolled noodles were placed in the Chinese red toast box in the morning, with two rounds (not more than 38 degrees)。
15
Two rounds complete。
16
The oven is preheated 180 degrees in 10 minutes and baked in 35-40 minutes (real temperature within the oven is about 165-170 degrees)Little rice toast Make Tips
Flour brands vary, as do water intakes. The milk in the main dough is set at about 10-20 grams and is added according to the condition of the dough. The duration of fermentation is not fixed, depending on the state of fermentation, with a shorter winter season. When the second round is complete, the finger sticky flour is pressed gently, and the quick bounce will take a little longer, and if it is slowly returned, it will do so. 3. The amount of rice congee is different in intensity and the amount of milk varies, depending on its own pasta. 4. Each oven has a different temper, and the temperature and time of the oven is for reference only。