Cloud toast

1

Ready。

2

With the exception of butter, salt and cactus flour, all the material is rinsed into the platinum drum and the thick membranes are removed。

3

Salt, butter, and transparent, flexible film。

4

One 160 g pasta, one 120 g pasta, with the remainder fermented with 3 g cactus and split into 160 and 120 grams; in the fermentation box, fermentation is 28° 1 hour。

5

The noodles are twice as big。

6

Two 160 grams of noodles are long stripes。

7

Zen together, growing about 45 centimeters of double-coloured noodles。

8

Roll it in, everything to two。

9

The code is in the size of a cloud-based toast mold: three-canery cloud-based toast, about 160 grams of noodles。

10

The rest of the dough is made in two long strips, then cuts and rolls。

11

Big roll。

12

The code is the size of the mold in the calf toast mold: three toms, approximately 240 grams of noodles。

13

Second fermentation in the oven at 38 temperatures, with a little water spray increasing humidity。

14

The face is up to eight cents and the oven is preheated 180 degrees。

15

In the middle of a pre-heated oven, 180 degrees of fire up and down, 22 minutes of cloud toast, 30 minutes of calf toast; a few disembowels。

16

Slice for later。

17

Lovely calf。

The water intake of flour, the concentration of milk, the humidity of the working environment, etc., are different, and milk may be set aside for 20 grams, added as appropriate to the facial state; 2. The temperature and timing of the roasting shall be adjusted to the actual condition of the oven. 3. The moulds may also be used separately, with the following formulations adjusted to the preferences: [Wrote toast]*1 (160 g each) [materials] 160 grams of toast powder, 1.6 g dry yeast, 12 g fine sugar, 1 g salt, 50 g eggs, 80 g milk, 15 g butter, 1.5 g cactus cactus] *1 * 120 grams of toast powder, 1.2 grams of dry yeast, 10 grams of sugar, 1 gram of salt, 30 grams of eggs, 70 grams of milk, 10 grams of butter, 1.5 grams of cactus