Toast
By VicentaLakin
This little toast can be easily handled in the summer, soft bread with a silky soufflé, and it'll make you fall in love
Recipe Recommendations
- Camellia Toast Powder 260 grams
- milk powder 20 grams
- milk 130 grams
- condensed milk 10 grams
- fine sugar 30 grams
- butter 20 grams
- whole egg liquid 55 grams
- sugar-tolerant yeast 3.5 grams
- rose sea salt 2 grams
- powdered sugar 15 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Toast
1
Noodles other than butter and rose sea salt are placed in the chef's face barrel. It's easy to make bread in the summer, and it's cooling, even freezing, all the materials, the liquids in the formula are frozen in the fridge, and it's best to freeze a little bit of the slag
2
Start the cooker ' s machine with a three-minute to five-hour blending of the food, a five-minute turn of two and a five to eight-minute turn of three, and a lasagna to the top. If the fridge is big enough, freeze the bucket better
3
Add soft butter and rose sea salt and re-start kitchen flight 2-5-10 minutes in 3-5-10 minutes. Noodles can be cut into small pieces with scissors, more exposure, better face-to-face
4
It's so smooth that it pulls out the membrane。
5
A simple harvest of smooth, non- sticky-handed noodles is placed inside the basin and a fermentation takes place once the film is sealed. (Face temperature control between 24 and 28 degrees)
6
The fermented lasagna we'll prepare the soufflé, and the butter room softens with sugar powder。
7
The electric omelet was sent to light color and slightly white。
8
Every time you join the whole egg fluid at constant temperature, you're going to have to do it again。
9
Add milk powder。
10
Scratched with a razor。
11
I'm waiting for the noodles to ferment twice as big to be removed。
12
On average, a light stroke of the exhaust is divided into two rolls and then covered with a warm 15-minute membrane chamber。
13
Take a nice, loose noodle, keep your mouth down and grow your tongue。
14
Turn over, shut the door up, and one third of it goes down。
15
A third of the following is folded upwards, then the mouth is placed downwards, and the other section is so fine。
16
Take out the first pasta, open it up, keep it as wide as possible (a small bubble still to be taken off during the bump), and then wipe it even with a machete。
17
From top to bottom, the other one is the same。
18
The mouth is decentralized into the water cube toast box, with double fermentation to full eighths。
19
The oven was set at 180 degrees and preheated at 190 degrees for 10 minutes, at a speed of about 38 minutes, in a toast box. (Please adjust the timing and temperature of the oven to the temper of the oven, each of which has a different temper and needs flexibility)
20
The oven is finished with the direct removal of the toast box, a shock on the desktop, a disillusionment after the heat, and sealed after the drying web. (Church, no more times)Toast Make Tips
toast needs to be cooled before sliced. it is very soft when it comes out. it is not easy to slice. it is easier to slice when it is cooled. 2. the formulation is two 10 *10 *10 cm hydrocubic toast molds, which are not available and can be used directly by a 450 g toast mold。