Toast
By VicentaLakin
Recently, a lot of tacos have been bought on the Internet. They don't eat much, they're fine and they have a unique scent. It's delicious. The 12-comb simulator, with the roasted small cube toast branding the image of Hello Kitty, raised the "pretty" to one level. Bread is low, sugar is low, skin is sweet, inside is soft, wheat is thick and is particularly chewy. It was for breakfast the next day, but I didn't want to get addicted。
Recipe Recommendations
- Japanese toast powder 300 grams
- Lao Mian 60 grams
- dry yeast 2.5 grams
- eggs 60 grams
- cold water 150 grams
- butter 30 grams
- salt 6 grams
- white sugar 30 grams
- Lipu taro half a
- Low-sugar red beans a little
- condensed milk 20 grams
Steps for Toast
1
Bread materials and steamed taro-heads are ready。
2
All bread materials, except butter, were put in the rubbed buckets。
3
It's a low-speed mixing group, then a high-speed disturbance of about eight minutes, which pulls out the thick film。
4
Add softened room butter to the noodles。
5
First, the butter is fully integrated into the noodles at a low speed, then the high speed is about eight minutes, and the noodles are soft, smooth and not sticky, and a piece of noodle is able to produce transparent and flexible film。
6
Noodles are rounded in large basins, with a warm, wet base fermented in the fresh membrane; for example, with a fermentation box, temperature 28, humidity 75。
7
Handle the material with fermented noodles: the tarcrete is pressured into granular form with a slurry。
8
Add an appropriate amount of honey beans and about 20 grams of milk。
9
Squeeze 12 30 grams of tamarind bean balls with a spoon to keep the film from evaporation。
10
The pasta is twice the size of the original, and the finger-tip flour is poking a hole in the top of the flour, and it doesn't collapse, and it fermentes。
11
It weighs and divides the noodles into 12 small noodles, each weighing 40 grams, and the rest of the noodles into a large noodle。
12
Glossy face facing outwards, wrapped in a smooth little faceball。
13
Covered membrane laxity for about 10 minutes。
14
The extra dough was split in half, forming olive-shaped bread, and placed in the grill。
15
Take a nice, loose noodle, make a little pie and put the tacos on the skin。
16
Gather around the skin to the middle and seal it tight。
17
The other 11 swabs are processed in a sequential manner, smooth face up, placed in a 12-symmetric mold, in which no oil is required; the skin surface is pressed with a finger back to turn the ball into a pasta; the fermentation is repeated in warm and wet areas; if the fermentation box is used is 35 and wet 80; or the oven is fermented with a temperature of 35 and a bowl of hot water。
18
When the face rises to nine minutes full, the oven is preheated 180 degrees。
19
The two extra olive breads are placed in the top of the oven; the grill is removed until 20 minutes, and a fire of 180/180 degrees is baked for 5 minutes, so that the surface is evenly coloured; and the two extra olive toasts are re-entered into the bottom of the oven, down to 80 degrees, down to 180 degrees and up to 5 minutes, so that the base is coloured。
20
When you're out of the oven, you're out of the oven and you're covered in a bag。
21
It would also be interesting to have copper branding on the face of bread。
22
Potato, red, low, low, softToast Make Tips
The pasta is not necessary, but it's softer and it's fragrance. It's usually 20% of the main flour; 2. The precipitous filamentation of the head, with an appropriate mix of honey beans and refined milk, can also be adjusted with light cream and white sugar; 3. The temperature and timing of the roast is adjusted to the actual condition of the oven, the material of the mould, etc。