Soup cream toast
By VicentaLakin
Make a light cream toast to consume that box of light cream, plant soup, spend a little bit of time, the sun is as bright as summer, the headmaster is above imagination, and the result is good, with light cream, with no water or butter。
Recipe Recommendations
- high-gluten flour 260 grams
- light cream 100 grams
- whole egg liquid 48 grams
- sugar 50 grams
- salt 4 grams
- fresh yeast 12 grams
- qingshui 80 grams
- milk fragrance
- baking
- several hours
- simple
Steps for Soup cream toast
1
(a) spud varieties: 20g of high-weather flour, 80g of clean water
2
And pour the soup into the milk pan, so that it's not granular
3
The small fire mixes with heat until it is paste. Covering the membrane to prevent evaporation and keeping the man ' s refrigerator quiet for more than half an hour。
4
main noodles: 260g high-banded flour, 100g light cream, 48g full egg fluid, 50g sugar, 4g salt, 12g fresh yeast。
5
in the pasta, 90g of soup and main noodles were mixed in the bakery
6
Rub out the mural。
7
It's fermenting in warm and wet places
8
Famous leader twice as big. Finger-stamped holes don't shrink。
9
Take it out, vent, split it into three equals, rinse it and cover it with a 15-20-minute awakening。10
I'm going to turn the noodles into squares。
11
And then the two sides are folded, and the bars are pressed。
12
And it starts from one end to the other
13
Shut up and put it down in the toast box. Cover the film and ferment it in warm and wet places until it's full. Cover the lid and ferment it to the ground。
14
Put it in the lower layer of the pre-heated oven and roast it up and down at 180 degrees for about 40 minutes。
15
Take it out
16
Pull it out, hang it to the temperature
17
Slice, bag sealed and preserved。Soup cream toast Make Tips
the amount used for dry yeasts is about 5 g, and the amount used for fresh yeasts may be increased or reduced according to temperature. baking times and temperatures need to be adapted to the circumstances。