Smack toast
By VicentaLakin
It's a little ash in the color of barley, it's a special color of barley, it tastes more like wheat, it's a little bit torn, it tastes fine, it tastes good, and even picky little friends like it。
Recipe Recommendations
- high-gluten flour 250 grams
- buckwheat flour 50 grams
- light cream 90 grams
- eggs one
- yeast 4 grams
- white sugar 40 grams
- qingshui 90 grams
- salt 4 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Smack toast
1
Let's prepare the food we need. It's called resupply。
2
Put all the food in the cook's machine, start the noodle program, and rub the noodle into the full expansion phase, where we can pull out a large slice of the film, which we usually call the glove sheet。
3
At about 23 degrees of room temperature, the room began to ferment, fermented twice as large, poking a hole in the middle of the face, without convulsion。
4
Take out the noodles, pressurize the exhausts with your hand, split into three equals, and roll round for 15 minutes。
5
Take a noodle to grow a stripe, then turn to the middle, turn 90 degrees to grow a stripe again, then roll it up。
6
A second fermentation, without opening the oven, puts the toast box directly into the oven, then a bowl of hot water, and fermentes to the full eight。
7
The oven is preheated, top and bottom of the fire, 180 degrees for 40 minutes。
8
It is time to take out the toast and put it on the dry-line so that it can be kept in seal。Smack toast Make Tips
1. Toast made of wheat should not be too high as a proportion of high-weave flour. When the noodles start, they need to be ventilated and rolled, and given enough time, or they will turn back. 3. The temperature and time of the oven is limited。