Milk egg toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 220 grams
- low-gluten flour 50 grams
- eggs one
- milk 180 grams
- white granulated sugar 30 grams
- yeast 3 grams
- butter 25 grams
- salt 3 grams
- milk fragrance
- roast
- several hours
- senior
Steps for Milk egg toast
1
Following the order of first liquids and then powder, an egg is inserted in the bread drum, milk is poured, white sugar is added, high-banded flour and low-banded flour are added, a hole is dug in the middle of the flour and the yeast is placed in the top of the flour, and a laminate is initiated。
2
Scratch the face and then add butter to it and then start another laminate。
3
You can pull out transparent gloves。
4
Put the noodle garden in the basin for basic fermentation。
5
It's twice as big。
6
Take the noodles out of the light-shot exhaust。
7
The face was split into three pieces, and the film was kept intact for 10 minutes。
8
Take a noodle to an ellipse。
9
It's 15 minutes of membrane。
10
(b) A further roll (2.5 to 3 laps per roll)。
11
Bread embryos are released into the toast box (the opening of the mouth is consistent down)。
12
Toast molds are sent to the bottom of the oven and put in a bowl of hot water to allow a second fermentation of the noodles。
13
I went out to see it, and the face fermented。
14
Send the mold to the bottom of the oven for 45 minutes。
15
When mountain-shaped toast is grown up to the maximum time of 10 minutes, tin paper is added in time to avoid the appearance of a face (boiled)。
16
The finished chart。