Milk toast
By VicentaLakin
Recipe Recommendations
- Jinxiang Gaojin Powder 180 grams
- water
- dry yeast 3 grams
- sugar 21 grams
- salt 3 grams
- condensed milk 51 grams
- whole egg 26 grams
- milk
- butter 20 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Milk toast
1
All Chinese raw materials, such as gold powdered with high bands of 180 grams, water 108 grams (adjusted for water use based on flour intake and environmental dampity), dry yeasts of 3 grams, mixed and condensed, placed in containers and fermented with protective film。
2
fermented to four times the size。
3
The main noodle material was placed in the cook's machine with the exception of butter。
4
Put it in the Chinese noodles。
5
A three-bed mix of about three to four minutes, a little bit sticky, fell dozens on the board and quickly became smooth。
6
Put the noodles back in the cook ' s machine and continue to open three sets for about four minutes, followed by soft butter and three sets for about two minutes。
7
At this point, the face is already in an extended phase that pulls out the film。
8
Roll the noodles, put them in the basin, cover them, and ferment them for about 40 minutes。
9
The noodles are fermented twice as big。
10
Noodles are ventilated, split into 3 equals and loose for 15 minutes。
11
When it's loose, flattened, elliptical。
12
Turning over, each one turns inwardly at one third。
13
The squares grow。
14
From top to bottom。
15
Roll good looks。
16
The entrance is decentralized into the mould, covered with a film, and the final fermentation。
17
The fermentation is up to eight cents, the surface is brushed with egg fluid and the oven is baked。
18
Baking: (time temperature is for reference only, which is based on the temper of the oven) The oven is preheated 10 minutes in advance, 210 degrees, 35 minutes, demodeled as soon as the test is completed, and is cold online。