Tea cake toast
By VicentaLakin
Learn Katie 450 grams of toast for one dose。
Recipe Recommendations
- high-gluten flour 220 grams
- fine sugar 15 grams
- dry yeast 2 grams
- salt 2 grams
- milk 100 grams
- butter 15 grams
- water 50ML
- egg yolk of 2
- vegetable oil 10 grams
- low-gluten flour 38 grams
- matcha powder 5 grams
- protein of 2
- lemon juice 1 gram
- sweetening
- baking
- a day
- senior
Steps for Tea cake toast
1
Materials ready, butter softened, eggs frozen。
2
With oilpaper, wraps the box around it。
3
The pasta material was put into the face of the bakery, with the exception of butter。
4
We'll rub it and we'll add butter。
5
Just rub it out. The circle ferments twice as much in warm places。
6
The fermented pasta is split into three pieces and the circle is loose for 15 minutes。
7
Open the face of the face to the tongue。
8
From top to bottom, close the seal。
9
Put it in Katie's toast box for two rounds。
10
The fermented toast box is five minutes full。
11
Cake paste: A little heating of the milk and the powder of tea added to it。
12
The yolk is mixed with fine sugar。
13
Add vegetable oil blending。
14
Add milk to the tea mix。
15
Add sifted low-banded flour mix。
16
The proteins were added to the lemonade, and the fine sugar was passed to the pointy。
17
The mix of protein cream and yolk paste is even, like a twilight cake。
18
Put the cake on the fermented toast。
19
The lower floor of the 5,400th Prey oven, 180 degrees for 10 minutes。
20
Draw with a knife in the middle after removal and bake for another 170 degrees for 30 minutes, so that tin paper can be added midway to avoid too much colour。
21
Get out of the oven and tear out the oilpaper and let it cool。