Chinese Hokkaido toast
By VicentaLakin
Continue my weekly toast. Should I drop my flour? The same flour last week, the same shrouded murals, they're just different formulations. Is it me that's having a bad two? I'm still working on it. Fortunately, however, there is a strong formula, and even though the organization looks a little rough, the package is still soft。
Recipe Recommendations
- high powder
- sugar 13g
- yeast
- milk 140g
- light cream
- egg white 30g
- butter
- salt 5g
- milk powder 26g
- milk fragrance
- baking
- several days
- senior
Steps for Chinese Hokkaido toast
1
Material I
2
Chinese material rubbing and grouping
3
Frozen fermentation for 16 hours
4
Material II
5
Main noodle material mixed (yellow), added to the frozen fermentation 1 rub to smooth
6
Add butter to full and have gloves
7
Ten minutes to ferment when the noodles are ready
8
Split the circle and relax for 15 minutes
9
2 rolls. The 15-minute interval is loose. Integration Model
10
Two to eight. 190 degrees lower, 35 minutes
11
Two to eight. 190 degrees lower, 35 minutes