Squeeze the lass toast

The pasta is the first step, which suggests the use of a cook ' s machine or a bakery machine, not a hand rub, but a genuine effort. The latter method is to rub materials other than butter in groups and then add butter to the full expansion。

Glove membranes are seen as a sign of the face-to-face of the toast, which is in fact the external expression of the face-to-face state, and friends who often play with the face of the face can also know by their hands that the face is not covered. In order to remove the mural, the formula should be suitable, the flour should be used in the right way and the facial temperature should be controlled。

At the end of the lasagna, the noodle temperature is better kept below 26 degrees (not below 18 degrees). Under normal conditions, the table temperature does not exceed 20 degrees and the surfaces can be covered directly. If room temperature is above 20 degrees, the surface will need to be covered with ice water, and if the bread is made in the summer, then the flour, butter and even the toilet will need to be frozen and then used, if necessary, in an ice bag outside the bucket or directly in an air-conditioning room of 18 degrees. If it's too high, it'll affect the muscles, and it's hard to rub out a nice muzzle. It's better to make toast in Polish. We'll share it in another piece

These films are taken by Krabs when she makes toast, each time she rubs her face, you can feel it, you have to do more. It is not necessary to pursue the perfect "film" because the film is only part of the entire production process, and it's not really good to look at it, but it's different in terms of the size of the film, its thickness, its ease of pull, its smoothness, etc. What matters is that there are many factors that influence the quality of the toast, the fermentation time, the pasta temperature, and so on. If you taste carefully, the taste of toast is not exactly the same each time, because toast bread is very complex。

The Krabs used to make a toast pasta in an early freezer, and the pasta was so good that it didn't come out and baked a brick. The reasons for the analysis are mainly the low temperature of the noodles, which leads to miscalculation, slow fermentation and, after a full return to temperature, the excessive humidity of the facials, so the temperature of the facials is also important when the film is released, which is most comfortable at 24-26 degrees. And when you look at the picture below, it's nice to see a thin, smooth hole, but it's kind of wet。

Round the noodles and ferment them in a fermentation box. If there is a fermentation box, the temperature and humidity can be set, it is easier and, if not, it is easier to put the lids in the packaging to avoid the drying of the face of the face of the face. The ambient temperature is most appropriate between 26 and 28 degrees. It'll take about two hours, and the noodles will work. Once completed, the face group grew larger, with its hands poking the hole and failing。

Split the noodles into three groups, with 10 minutes of laxity on the roll. It was then opened, untried, unconnected, and then folded into three folds for another 10 minutes. The process is careful to cover the film。

And then the noodles grow again, like a picture。

Put it in a 450-gram toast box with a lid on it for a second fermentation. At this point, the fermentation temperature should be in the range of 28-35 degrees and fermented in the oven, which would take about an hour and a half. Two rounds should not be too long, and the picture shows the end of the second。

The oven is preheated at 190 degrees, then placed in the toast box, removed from the box and covered with tin paper for 40 minutes。

Open the tin paper at the last five minutes and if it is not good, remove the tin paper and bake the bread surface。

The baked toast is out of the oven in time for it to cool down on the grill. Then the bag is sealed and preserved。

It's about 15 degrees of room temperature in the Krabs' house this season, and it's the most aging environment temperature for toast. It's just two or three hours before the slices are frozen and warmed。