Milk toast
By VicentaLakin
It's been two years since I've been in touch. What would I like to do? That must be bread. There has always been a habit of having breakfast at home, and bread is the most present on the breakfast table, and when I have enough time, I'll rub my face in a baker and bake it in a oven, and when I'm nervous or lazy, I'll make it all the way through the van, and many friends have left messages that their toaster is at best a noodle machine, and that the bread that comes out of it is like a big man in armor, with a rough mouth. In fact, it is also possible to make a soft and delicate organization by means of a bakery, a fresh milk toast that runs from the face to the fermentation to the bakery, all of which is made by a bakery. The light on the balcony is great in the morning, and it's so bright in the morning
Recipe Recommendations
- Jinxiang high-gluten flour
- protein 95g
- milk
- sugar
- salt 4g
- salt-free yellow oil 40g
- baking powder 4g
- whole egg liquid appropriate amount
- almond slices appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Milk toast
1
Prepare the required materials。
2
MILK POURS INTO A BAKERY AND IS THEN ADDED WITH SUGAR (MILK IS NOT ALL ADDED, 10-20G IS LEFT WITH DIFFERENT WATER INTAKE RATES AND IS FINALLY ADJUSTED)。
3
Add protein。
4
Add salt。
5
Pour it in the macaroni.
6
A small circle on flour places the fermentation powder in the middle (so that direct contact with sugar and salt is avoided so as not to affect yeast activity)。
7
(b) Commencing the latching procedure, at which point the softness of the water intake and of the flour section below will be adjusted with reserved milk。
8
After 20 minutes, the first lasagna process was completed and the flour had been rubbed to smooth, at which point softened butter could be added。
9
Once again, the washing process of the baker continues, and it can be seen that the butter is fully absorbed into the flour, that it is smooth and flexible, and that after 20 minutes of lasagna, a piece of the face is slowly removed from the hand and a large mural can be pulled out, which is the complete stage required to make the toast, at which point the mix of the toaster is rounded and the bread-cap is fermented。
10
The fermentation function of the baker is selected, when the fermentation is 2-2.5 times larger。
11
The fined noodles were taken out of the exhaust on the board and divided into three equals, covering the film and relaxing for 15 minutes。
12
The loosely fine face group flattens into an elliptical form。
13
Crash from the top to the middle until the bottom。
14
Shut up and squeeze the stripes。
15
It's got three tails。
16
The tail is decentralized to the bakery and the fermentation function is selected for final fermentation。
17
At the end of the fermentation process, the pasta fermented 2-2.5 times the size of the original volume, with a full egg fluid on the bread surface。
18
And then some apricots are spilled, and the bakery function is set at 40 minutes, and the colour is medium, and the bakery ends with the bread being taken out completely cooled and sliced into the skin。