Chinese original toast
By VicentaLakin
I haven't done toast in years, and today I've got a toast box. Last night we made up the Chinese noodles and put them in the fridge for one night, and it started in the afternoon. It took time, but it was so soft and delicious。
Recipe Recommendations
- high-gluten flour 180G
- milk 120g
- dry yeast powder 2g
- salt 3g
- sugar 18g
- high-gluten flour 80g
- dry yeast 1g
- butter 23g
- sweetening
- baking
- several hours
- ordinary
Steps for Chinese original toast
1
Chinese noodles are made one night early, room fermentation takes one hour and refrigerators take one night。
2
With the exception of butter, all food items from the main noodle group are placed in the chef ' s face barrel and small clippings are placed in it。
3
Two minutes low, five minutes medium, this state。
4
Two minutes low on butter and four minutes high-speed punch out of the glove membrane。
5
The noodles are fermented in the basin, which is twice as big. The vents were rounded three times, and the membrane cover was loose for 20 minutes。
6
It's a cow's tongue。
7
Roll up for 20 minutes。
8
Grow up a little more。
9
Rolled in a toast box with a second fermentation in the oven (39°C)。
10
Eight full。
11
Fire up and down at 170°C/200°C for 32 minutes。
12
Get out the brush。
13
The finished product。
14
The organization is soft。
15
Cut。