Cinnamon dry toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- white sugar 22 grams
- salt 3 grams
- milk powder 6 grams
- yeast 4 grams
- egg liquid 30 grams
- milk 100 grams
- water 50 grams
- butter 30 grams
- sugar 15 grams
- cinnamon powder 1 gram
- Rum-stained raisins 25 grams
- sweetening
- roast
- an hour
- simple
Steps for Cinnamon dry toast
1
The main material, other than butter, was placed in the bread drums, which were covered for 15 minutes。
2
Add 30 grams of butter and keep rubbing. Just take a look and pull out a thin film that is evenly solid。
3
Round into the fermentation basin。
4
The raisins were immersed with rum earlier, butter was melted with 10 grams and sugar and cinnamon were mixed。
5
The fermented lasagna rolls for 20 minutes, turpentines into squares, butter, sugar and raisins。
6
From top to bottom, keep your mouth shut。
7
Cut it with a scratchboard。
8
Scratch it in the shape of a plume, scrambling it and turning it up。
9
Put it in 450 grams of toast and ferment it to the full nine。
10
The oven is 180 degrees preheat, about 36 minutes。Cinnamon dry toast Make Tips
The fermented noodles should be loosed. Adjust liquid usage to its flour。