Light cream toast
By VicentaLakin
A light cream toast today, which is light and full of tenuous laces, with a strong fragrance of cream, and a fine, soft bread and milk that gnawed in the bites, gives a very intoxicating taste. It's the first bite of the morning, and it's the tea snack that brings you the soft smell of milk on the tip of your tongue. Using 450 grams of toast boxes。
Recipe Recommendations
- high-gluten flour 250 grams
- salt 3 grams
- white granulated sugar 45 grams
- milk powder 15 grams
- yeast 5 grams
- eggs one
- light cream 90 grams
- milk 50 grams
- qingshui 50 grams
- sweetening
- baking
- several hours
- senior
Steps for Light cream toast
1
Polish seeding is done one night in advance, with 50 grams of condensed flour, 50 grams of fresh water, 0.5 grams of yeast, mixed up and frozen for one night. The next day, the Polish species were taken out, the room temperature was loose for half an hour, and it would have been better if the volume had expanded to three times its original size and contained dense web holes。
2
The main noodle was then made, with all the raw materials, 250 grams of condensed flour, 3 grams of salt, 45 grams of white sugar, 15 grams of milk powder, yeast, 5 grams of eggs (55 grams), light cream, 90 grams of milk, 50 grams of milk, and Polish noodles mixed in the mixer。
3
First one-to-two minutes low-speed flattening, then high-speed mixing to smooth surfaces and thin membranes。
4
Take out the face group round。
5
Put it in the basin and cover it. Room temperature is around 26 degrees and fermenting is twice as high。
6
The finger is covered with flour, inserted in the middle of the dough, or fermented, if it does not shrink。
7
Take off the fermented pasta and get some air。
8
Then split them evenly into three。
9
Round each face, cover the wet towel and continue to relax for 10 minutes。
10
Take a nice, loose noodle and start with a cow tongue。
11
Then both sides fold。
12
And long and thin。
13
Rolling up from the head。
14
When each of the noodles was operational, it was evenly arranged in a 450-gram toast box。
15
The oven is preheated to 33°C, with another bowl of hot water in the oven to help ferment, and the toast box is put in and fermented to the full 8%。
16
The surface is drawn with an egg fluid and the preheated oven。
17
When the oven is 170°C, put the toast box on the bottom floor and bake it for 30 minutes. Note: Cover tin paper as soon as the surface is coloured to prevent the surface from being too focused。
18
When it's baked, it shakes twice, it shakes the internal heat, and then it strips off。
19
The cooling on the side will prevent the fall。
20
LIGHT CREAM TOAST, FINISH O
21
It's light and resilient, and it's fragrance with cream。
22
The fine, soft bread and the smell of milk are laced in the mouth and bring you a soft and milky smell。Light cream toast Make Tips
The temperature varies from one oven to another, depending on the increase or decrease of about 10°C. 2. When making a noodle, the liquid shall be at a moderate temperature and not be too hot or too cold to affect the activity of the yeast. 3. When fermenting, select a warm environment in which the oven function or bowls in warm water can be used to help make the fermentation better. 4. When the noodles are made, some clean flour may be spilled over the table in order to prevent them from touching their hands or on the table。