Light cream toast
By VicentaLakin
Recipe Recommendations
- sponge and dough appropriate amount
- high-gluten flour 150g
- milk
- sugar-tolerant yeast 6G
- main dough appropriate amount
- light cream 70g
- fine sugar 70g
- whole egg liquid 60g
- milk powder 25g
- butter 18g
- salt 5g
- milk fragrance
- baking
- several hours
- senior
Steps for Light cream toast
1
All the materials of the Chinese noodles are mixed into a lasagna, placed in an eggbath, covered with a protective film, and placed in the freezer for 17 hours。
2
The fermentation is about three times the size of the fermented noodles, and the fermented ones pull out of them in a beehive state. It's normal that the ice freezer may not be able to ferment more than threefold
3
Materials other than the main noodle are placed in the chef ' s face barrel, fermented face is cut into small pieces, and the chef ' s 2nd set is strewn for about 10 minutes, smooth and slightly stretching。
4
Add butter and continue the second 15-minute shift of three five-minute shifts, allowing for more robust transparency films。
5
Scrambled noodles are smooth, the film is sealed and room temperature is 30 minutes。
6
It's best to keep the rubbing on at about 26 degrees。
7
The noodles are divided into six small noodles, rolled round and covered with laxity of 5-10 minutes。
8
Take a nice, loose face, soft tongue。
9
Turn over and roll up from top to bottom into a cylinder。
10
All rolled up and lax for 15 minutes。
11
Take out a good roll of noodles, once again gently grow the tongue, and if there's a bubble on the edge, shoot it out with your hands, flip it, roll it up and down。
12
Three groups were placed in a toast box, fermented in the oven, set at 38 degrees, and put a bowl of hot water。
13
fermented to 8-9 full。
14
The oven had at least 10 minutes of preheating at 175 degrees of fire at 185 degrees, then added to the toast box and baked for about 42 minutes。
15
After the stove is out, the mold is slightly shaken, demoulded, and the bread surface is painted with thin butter and placed on the hanger to be kept in a warm bag。Light cream toast Make Tips
1. the low proportion of pasta fluids is dry and can be sprouted. 2. noodles should be fermented 30-60 minutes at lower temperatures before being placed in the refrigerator, as appropriate. 3. it is normal that species of pasta fermentation may not be three times larger, depending on the cooling temperature of the refrigerator. 4. for reference purposes only, the temperature and timing of the oven should be adjusted according to the temper of the oven. 5. the formulation is 2 450 g toast, toast is a mountain tea flower, the oven is 3060 platori and the cook is 4,500 platori。