Frozen milk toast
By VicentaLakin
I am unique in the sense of toasting, which is often summed up in practice to improve. I'm very satisfied with this frozen milk toast. It's kind of dark up there. Next time, you have to lower the temperature。
Recipe Recommendations
- high-gluten flour 300 grams
- eggs one
- milk 180 grams
- white granulated sugar 40 grams
- yeast 3 grams
- butter 20 grams
- salt 4ml
- milk fragrance
- roast
- a day
- senior
Steps for Frozen milk toast
1
Following the order of liquids and powdered powder, an egg was inserted into the base of the bread barrel and a lasagna was initiated by pouring milk。
2
Scratch it into soft butter and start a face rubling program (20 minutes)。
3
Pull out a transparent muzzle。
4
The fermentation is frozen for 17 to 24 hours in the fridge with a protective membrane on the dome。
5
Fermentation is twice as large (if the noodle is not large, it will be 30-60 minutes)。
6
Split the noodles into three small groups of 185 grams。
7
There is no need to keep a noodle in a cow tongue。
8
It's 15 minutes of membrane。
9
Take a noodle in a cow tongue。
10
Volumes 2.5 to 3 are appropriate。
11
Tossed the toast into the mould, and the exit direction was the same。
12
Toast molds were placed at the bottom of the oven in a bowl of open water for a second fermentation (I did not open the oven fermentation)。
13
Send to a very full volume to remove the mould。
14
Brush the egg fluid. The above fire was 160°C and the preheat oven 190°C。
15
It's 10 minutes after toast comes in。
16
I'll put tin paper in time。
17
Toast out of the oven。
18
The hand tore the bread very softly。
19
The internal organization is soft as a cloud when it is torn apart, and the entrance is to melt。
20
After the slices, the internal organization is delicate。Frozen milk toast Make Tips
One, the temperature I gave was for reference only, and the ovens were self-absorbed. 2. It is important to have a high-level director, to choose the type of expansionary and explosive toast。