Count's milk tea toast
By VicentaLakin
The Chinese way of making toast recently, without any additives, would have been so soft for days that it would have been as good as the soft toast in the bakery, with slices and tores. Especially today, the Count's milk and tea toast, which is very tall, has a very soft internal organization, and has a nice combination of a cup of hot milk and a hand tore with and without any sauce. I've eaten almost half of a large toast, and I can't stop. Next time I'll have to bake two at a time, or I'll have to make some noodles. The first day of bread comes out at night, and the next day it looks like Zubabadi, which is the true expression of the softness of the interior. The following raw material is about 650 grams of pasta, and I made a toast with 470 grams of pasta in a 450-gram model, and the rest of it made three embroidery ball bags, and the family remembers that the final plastics are to be weighed and divided, so that the pasta is not to be placed in a mast。
Recipe Recommendations
- Jin Xiang Gao Fen
- water
- yeast 6 grams
- salt 3 grams
- milk powder 7 grams
- sugar 40 grams
- eggs 40 grams
- Concentrated milk tea 50 grams
- butter 35 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Count's milk tea toast
1
Gold-like powdered 232 grams, water 133 grams, yeast 6 grams, salt 3 grams, powdered milk 7 grams mixed into smoother dough, placed in containers and fermented in warmer areas covered with skin membranes。
2
fermented to twice the original reserve。
3
Milk boiled rolls, put in Earl's tea leaves。
4
When the milk and tea leaves are mixed, they are cool, i.e. condensed milk tea, followed by 50 grams of condensed milk tea。
5
The gold in the main noodles, milk powder, salt, sugar, eggs, 50 grams of condensed milk tea, yeasts are placed in the mixer。
6
We'll start with a low-speed group。
7
They are then placed in Chinese noodles and then set up a three-bed mix。
8
Smuggle the noodles to remove thicker film (about 3-4 minutes)。
9
Add softened butter and continue to mix in three tranches。
10
It's an extended phase that pulls out large film。
11
It then rolls round, puts it in a container, covers it with a shampoo, and ferments it in warmth。
12
Finger pierced in the face, the hole did not shrink and the surroundings did not collapse, about 2.5 times larger。
13
The fermented pasta is ventilated in three pieces (approximately 157 g each) and covered with laxity for 15 minutes。
14
Then the elliptical form。
15
Turn it over and fold it at one third。
16
And then grow up。
17
From top to bottom, placed in the model, covered with a wet cloth or a fresh film, and warmed for final fermentation。
18
It's a full eight。
19
Baking (time temperature only for reference purposes, as measured by the home oven) The oven preheats in advance, 205 degrees, 35 minutes, and then covers the surface with tin paper to prevent it from being too coloured, and is modelled as soon as it is baked, so that it becomes cool online。