A coco-oil dry toast

1

Other materials, other than raisins and pumpkins, are put into the face bucket. The salt and sugar must be separated and the yeast must not touch the salt. When it's cold, you can leave no salt. The amount of flour used in different brands is different, and the amount of water is better set at around 10 grams, depending on the situation。

2

Based on appropriate facetime and method set up by its own machine, it should eventually be able to pull out a solid film. That's how toast tastes。

3

There is an average of three pieces of dried noodles. Because it's dryer now, it's better to put a skin mask on the operation or wet a clean towel and dry it on the face。

4

And take a noodle, and stow it out of a scepter, and roll it from the side. You can put a thin dry powder on the board. You can't throw too much. You don't have to do toast like a bun。

5

Make a good roll of three noodles, and don't forget to cover the film。

6

The raisins are lumbered with warm water, washed clean, and extra water is sucked from kitchen paper. It's better if there's rum, and better if there's rum。

7

Take a roll, seal it down, flatten it with your hand, then stow it up, be careful not to exceed the width of the toast box by 40 centimetres in length, and spread the raisins equally. Because there's still a little pumpkin to consume, I'm adding a little pumpkin, and that's nothing to lose, or some other nuts。

8

Roll up the face, squeeze the edge. If it's a little dry, you can stick a little bit of water on the edge, so it's tight。

9

Three rolls in turn, coded into the toast box, covered and fermented at the temperature. As for fermentation times, it is difficult to say, because of different temperatures and different fermentation times, as far as possible, at about an hour and not more than an hour and a half. The oven can be fermented with fermentation。

10

The oven starts preheating when the toast reaches 80% of the height of the box. I'm 190 degrees preheat for 10 minutes. The colder the general weather, the longer the warmer the warmer the temperature reaches the desired conditions. Then it was 170-180 degrees and it was roasted for 40 minutes. Temperature and time are for reference only, because each oven is different, and the molds are different and need to be adjusted for itself。

11

After the toast is baked, the box of toast is removed from the oven, the lid is opened, the lid is croaked on the table, the toast is thrown out, the toast is laid on its side until it is warm, the bag is sealed, the hand can be torn or sliced and eaten as soon as possible。

1. Flour intake rates vary from one brand to another, so approximately 10 grams of water is reserved for additions. The fact that raisins and nuts are not available can affect fermentation. Three, this is a fermented toast, and it's normal for the surface to collapse slightly after some time. There's a problem if it collapses so badly that we need to find out what's wrong. If you see the toast collapse very clearly soon, it is possible that the toast will be ready to be put back in the box and baked back in the oven for a few minutes. If it's a long time before it collapses, it's probably too much water for toast, too soft for toast. I will, of course, just give two of the more common scenarios, specific analysis. I've had limited experience with baking, and I've met both, and I haven't met the others。