Milk toast
By VicentaLakin
In special times, I've brought my own meals every day, including breakfast, and I've had the most sandwiches, so I have to take a week's weekend break to prepare for next week's breakfast with at least one toast. I don't personally like light cream, not because of the high heat, but because it's hard to keep it once, and the rest of it is wasted, so my sweets go around the light cream, and today's toast is shared with pure milk paste, fermenting, but it's also very soft bread, and super-laced tissues, because I've increased the number of rolls in the bakery, and it's easy to achieve this effect with proper pine flounders, and the formulas and practices that many of my small partners have tested。
Recipe Recommendations
- high-gluten flour 275g
- fine sugar 55g
- salt 4.5g
- pure milk 150g
- egg white 20g
- sugar-tolerant yeast 3.5G
- butter 18g
- sweetening
- roast
- several hours
- ordinary
Steps for Milk toast
1
When you get all the material ready, you can rub your face. It is smoothed with a razor, which is then smoothed with milk and eggs, smoothed with a razor, followed by a high sugar-resistant yeast powder, a low-speed mixing of the cook ' s machine, a high-speed rinsing of the face for about two minutes, a high-speed face rubbing for five minutes, and a large sheet of thin film which is removed from the face to the point of view of the face, but which is coarse and has a serrated eight-blocked edge of the hole。
2
When butter is added, the cooker's machine will be slow-stamped for about two minutes, turning high-speed on the face for about three minutes, removing the face of the face, and eventually removing it to the point where it is able to pull out a large thin film and break a smooth ten-point stretch on the edge of the hole, or, if not yet, continue to stir and stop every other minute to observe until a large film is pulled out。
3
The rubbed noodles are taken out and sorted into a smooth surface state。
4
First, the ellipses grow。
5
Then he folds, like a fold。
6
Open it again, long。
7
Three folds again, repeating the steps ahead and folding the later surface covering the membrane static for 10 minutes。
8
The loosely plattered pasta is divided into an average of four equals, one of which is taken, while the rest of the unused pasta is covered with a membranes to avoid dry skin。
9
Take a pasta long, approximately 35 cm long, and not more than the width of a 450 g toast mold, otherwise it will distort the shape and roll up the fine pasta down。
10
All four pieces of flour are rolled up and evenly placed into 450 grams of toast molds, surface spraying fogs for fermentation at 37 degrees and fermentation at approximately 2-3 hours depending on the circumstances。
11
The noodles are fermented to eight full, covered with a lid, an oven preheated at 170 degrees, a mid-level of 40 minutes, and the ovens vary, depending on the temper of the oven。
12
When the roasted toast comes out of the oven, it shakes on the desktop, and when the heat comes out, it falls on the net。
13
Sealed to avoid cold storage, which causes the starch in bread to age quickly and thus to taste hard。
14
It's important to wait until the toast is completely cool before sliced。