Milk ranch toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- milk powder 7.5 grams
- egg liquid 12.5 grams
- milk
- fine sugar
- fresh yeast 6 grams
- sea salt 4 grams
- butter 20 grams
- sweetening
- roast
- several hours
- divine level
Steps for Milk ranch toast
1
High-banded flour 250, milk powder 7.5, fresh yeast 6 (or high sugar dry yeast 4)。
2
Add 12.5 grams of egg fluid。
3
Add 212.5 grams of milk and 17.5 grams of fine sugar。
4
Slow and evenly mixed。
5
High-speed blasts out of the thick film。
6
Add sea salt 4 grams, butter 20 grams。
7
Keep punching out the gloves。
8
Round, put in the fermenter box, room warm fermentation for an hour。
9
Fermentation to twice the size。
10
At the end of the time, take out the pressure exhaust。
11
Cut to a flat 4-point。
12
Four facial agents are reunited。
13
Take out a facial agent。
14
it's like a cow tongue。
15
Turn over, under there。
16
From top to bottom。
17
The four noodles were finished and room temperature was loose for 20 minutes。
18
and take out a loose pasta and grow again。
19
Turn over, lean down, roll up and down, about three laps。
20
They are placed in two fermenters (250 g water cubes), 85% humidity, 36 degrees temperature, twice as big fermentation, and egg brush。
21
Put it in a preheated oven, mid-level, 180 on fire, 230 on fire, 25 minutes on toast, temperature and time adjusted to the temper of the oven。
22
It's coming out. It's coming out。
23
The finished chart。
24
The finished chart。
25
I'll take another one。
26
Soft lass, try it。