Milk toast
By VicentaLakin
Two ugly toasts, but very soft and delicious. It's a good formula for eliminating the remaining cream。
Recipe Recommendations
- high-gluten flour
- yeast 5g
- salt 5g
- sugar 60g
- milk 200g
- light cream 200g
- eggs one
- egg liquid appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk toast
1
The main material was placed in a bakery, which was covered for 15 minutes by the noodle programme, which was stopped, and the noodle programme was restarted until it was completed. (That is, a semi-flank program, one of my vans is 30 minutes and a total of 45 minutes. Open the lids all the way to prevent excessive facial temperature
2
Get the film out. That's the key to the bread softly lass。
3
Fermentation is twice as big. (Fingers are covered with powder, they are ploughed, and the noodles do not shrink.)
4
Ventilation, six equals。
5
Take an ellipse。
6
Up and down。
7
The lid keeps the film loose for 15-20 minutes。
8
And grow bars, and the width is as wide as the toast。
9
Roll it up。
10
Put 450 grams in Tusk Moot。
11
A second fermentation to the full of 8-9 minutes, the brushing of egg fluid, the placement in a preheated oven, 340° Fahrenheit (170° C) for 40 minutes, and the covering of the top colours with the tin foil is overdressed。
12
Out of the oven and on the shelf。
13
Looks ugly。
14
But it was very soft the next day。
15
Slice. Tastes like a bakery。