Hong Kong toast
By VicentaLakin
Since the purchase of the mag and the creation of the first toast, everyone has found it delicious, and then the second toast, the Hong Kong toast, has begun. It's a lot of toast. It's sweet toast. I like milky sweet toast
Recipe Recommendations
- Jinxiang bread flour 250 grams
- water 130 grams
- yeast 3 grams
- eggs 30 grams
- milk powder 8 grams
- butter 25 grams
- sugar 50 grams
- salt 2 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Hong Kong toast
1
You mix Chinese materials like 250 grams of bread, 3 grams of yeast, 30 grams of eggs, 130 grams of water。
2
Press the oscillation programme to rub the Chinese material into smooth noodles。
3
I put the noodles in the freezer and it was ready the next day。
4
The Chinese material was torn into small pieces, and the main surface material was torn apart with butter。
5
Put butter in when it's smooth。
6
It's been rubbing up to the point where it can pull out a large sheet of thin film。
7
Scramble the face of the pasta and roll it in three。
8
The loosely fine noodles grow in tongue form, then they roll from top to bottom into cylindrical form。
9
The rolled noodles are in the mag。
10
It's fermented twice in the oven to the full eighth。
11
Surface brush egg fluid。
12
The oven is 180 degrees preheated, at the bottom of the floor for 45 minutes, depending on its own oven。