Honey mango toast
By VicentaLakin
One inch of a Kittie 450-gram toast box, a new book from Hatch, a Chinese square, changed to a direct method, with fermentation taking longer in two rounds. Flour is gold-mounted and Japanese toast
Recipe Recommendations
- Jinshan Japanese Toast Powder 250 grams
- water 120 grams
- honey 45 grams
- whole egg liquid 25 grams
- milk powder 7 grams
- dry yeast 2.5 grams
- salt 4 grams
- butter 25 grams
- dried mango 50 grams
- white wine 10 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Honey mango toast
1
1 The materials are ready, butter softened, mango dry cetine, immersed overnight with white wine。
2
2. Materials other than butter and mangotine are placed on the face of the bakery。
3
The softening of butter continued after a grouping (approximately 10 minutes)。
4
...smash the film, complete phase。
5
5. Equilibrium of immersed mangoding。
6
6. The fermentation is twice as high as one round of room temperature。
7
The fermented pasta is divided into three pieces, with 15 minutes of laxity in the roll cover。
8
8. Open the face and roll from top to bottom。
9
9. A further 15 minutes in volume。
10
10. The noodles grow into strips。
11
11. From top to bottom, close the seal。
12
12. Refermentation at 32 degrees in the kitchen chef Kati toast box。
13
13. fermented to the full 8 points of the toast box. Cover the lid。
14
14. Brethren 5,400 ovens, 170 degrees lower, baked for 30 minutes。
15
It's hot, it's cold。Honey mango toast Make Tips
The temperature in place is 210 degrees if using a tri-capable common toast box. The temperature is adjusted according to the heat condition of the home toast box。