Cheese and salt toast
By VicentaLakin
Recipe Recommendations
- Jinshan Japanese Toast Powder 250g
- cheese powder 10g
- milk powder 10g
- milk 110g
- light cream 35g
- egg liquid 55g
- butter 20g
- fine sugar 30g
- rose sea salt 6G
- sugar-tolerant yeast 3g
Steps for Cheese and salt toast
1
First of all, it is best to measure all the food, not the food used at the time, and it is easy to miss it。
2
Float materials other than butter and rose salt are placed in the breadbox, the cook ' s machine is activated, the food is evenly mixed in one set of three minutes, and the food is transferred to two rows of 15 minutes, and the noodles are beaten to the condition of the thick film。
3
Add soft butter and rose sea salt and re-start the chef's flight 2 for 15 minutes and 3 for 5 minutes。
4
At this point, it basically pulls out a strong, flexible and extended mural。
5
Take out the noodles, get smooth, put them in the basin, and keep the film sealed for fermentation。
6
The fermentation is twice as large, and the puffing of the fingers does not fail。
7
Take out the dough, light pressure the exhaust。
8
The weighting was divided into three copies, with a loose awakening of 20 minutes。
9
Take a nice, loose face, and shoot it if there's a bubble。
10
Turning over, since then, the remaining two have been on the same page for five minutes。
11
Take a roll of noodles, once again gently long。
12
Turn it over, roll it up and down, and the other two roll it up and put it in the toast box together。
13
Prepare a bowl of hot water, put it in an oven for fermentation, and ferment to around eight points, with a light pressure on the surface of the finger allowing a slow bounce and fermentation to complete the lid。
14
The 190-degree pre-heat oven was then placed in the oven at the speed of 10 minutes after the 190-degree fire, with the mid-floor roasting for about 40-42 minutes。
15
Once the oven is finished, the emulsion will be removed, the cold seal will be preserved and the slice will be cooled。Cheese and salt toast Make Tips
1. Liquid content needs to be adjusted to flour, environmental humidity and self-control. Toast boxes have different brands and qualities, and the timing of the roasting needs to be adjusted to the normal toast situation. 3. Please exercise as strict a control as possible over the state of each step and the details are very important and must not be the same. 4. Temperature time in text is for reference purposes only. Each oven is different, with a figure of 5400 platonics。