Toast

1

Prepare food。

2

First, milk and whole egg fluids are poured into the bread drums, then into fine sugar, salt and high-coated powder, where a dent is dug in the middle, and into yeast powder。

3

Bread machine activated, PE9707 used in the article. Select program 13,imix. When the face is so smooth and thin that it can rip out the thick film, the early softening of butter continues to be so soft and flexible that it becomes a solid film. The whole laundromat process will require approximately two umix programs of 20 minutes each。

4

Scrambled face rolls, covered with a ten-minute membranes。

5

The swarms grow by about 40 centimetres and are about 12 centimetres wide。

6

The soybeans cover half the area of the face。

7

Noodles fold, soy sand covered。

8

The blades are split into eight pieces, the top of which is not cut, and each piece of face turns five laps in turn。

9

Then it rolls slowly from the top to the bottom。

10

Bread drums take out a mixer, re-load it into a plastic face, select program 16, low temperature fermentation。

11

The face is fermented to the full of 9 and the finger is pressed on the surface so that it can bounce back slowly。

12

The face of the dough is painted with a glass of milk fluid, followed by the selection of program 23, baking function, set for 30 minutes, and baked。

13

Immediately after the baking process, the bread cans are removed, the heat is lifted a few times, then the bread is poured out, side by side is cooled on the net and can be eaten after cold。

1. There are differences in water use between different brands of flour and between seasons. So the liquid does not need to be fully added at once, and approximately 20 grams can be set aside in advance, depending on the dry wetness of the noodles during the rubbing, to determine whether the liquid needs to be added again. 2. The use of a bakery to rub face will take longer than a high-power chef, and the noodles will rise. Therefore, during the summer rubbing, air conditioning is used as far as possible to reduce the temperature of the operating environment and all liquid materials are placed in the refrigerator for the night in advance to ensure, as far as possible, that they remain below 26 degrees. The fermentation period is not fixed and is based on the condition of the noodle. The use of more active fresh yeast may be considered in winter, with three times the amount of dry yeast powder. 4. Bean sand should not be too much, either the sweetness would be too heavy or the hair that would easily affect the noodles. 5. If soybeans are not desirable, they can be replaced with coconut, chocolate, taco, potato, etc。