Toast bread
By VicentaLakin
In the morning, a hot milk, two eggs, and toast bread, which is very easy to make, which is so soft and healthy, this toast bread, one-time fermentation, bread machine and noodles, saves more labour and time, so it is often done and the family likes it。
Recipe Recommendations
- high-gluten flour 260g
- eggs
- milk 100g
- fine sugar 40 grams
- butter 25g
- milk powder 5g
- condensed milk 10g
- yeast 3g
- salt 2g
- sweetening
- roast
- several hours
- ordinary
Steps for Toast bread
1
Prepare the main food。
2
Putting all the food into the bread drums except butter, I'm the Donging Bread, starting the noodle program。
3
When a procedure is completed, the face is able to pull out this thick film。
4
Add softened butter and start a second hairing procedure。
5
When the second and the face program is completed, the face is able to pull out thin gloves。
6
It's a three-square average。
7
Take a noodle, a long ellipse。
8
Start with a roll-on。
9
After all three were rolled, put in the toast box, put the toast box in the oven, covered the lid, put a hot water next to it, fermented 35 degrees an hour and a half, and today I fermented naturally because the weather is hot and the fermentation time depends on the weather。
10
fermented to a full nine。
11
Cover the lid, the oven is not preheated, placed in the lower middle, 150 degrees of fire up and down, and for 50 minutes。
12
And when it comes out of the oven, take the bread, and lay it on the grill, lest it cool, and keep it in a fresh bag。
13
The bread tissue is thin and soft, and when it cools, it cuts, makes breakfast, wipes homemade peanut butter, it's great。Toast bread Make Tips
In this section, the bread line is three quarters of 450 grams of filament, caps, flour is mixed with white sugar (who likes sweets, so sugar is more abundant, can't eat less,) then other foods, 160 liquids (eggs and milk) can be properly increased or reduced due to different levels of flour intake, and frozen milk in the summer, if the hand rub is very sticky at first. And I'm used to putting flour first in liquids, toast bread fermenting once in a while, ovens without preheating, temperature adjusted to the characteristics of my own oven, and the temperature given is just reference。