Milk toast
By VicentaLakin
The bread tissue is softer, and I personally feel perfectly fit to tear my hands apart. After drying, you can put it in a fresh bag, with room temperature kept for about two days。
Recipe Recommendations
- high powder
- water
- condensed milk
- egg liquid 25
- butter 20
- yeast powder 3
- sugar 20
- salt 3
- sweetening
- roast
- several hours
- simple
Steps for Milk toast
1
Raw material。
2
chinese: 180 g of high-weed powder, 108 g of water, 3g of yeast, pouring into bread。
3
Smash it evenly。
4
It's about four times as big as warm。
5
the raw material of the main noodle group (high powder 76g, sugar 20g, salt 3g, milk refining 51g, eggs 25g) was mixed with the well-developed chinese species。
6
Squeeze to the face, smooth on the surface and add soft butter。
7
Scratch it completely, warm it up, cover it up for half an hour。
8
After the loose pasta is removed, it is divided into three pieces and 15 minutes after the roll。
9
The fragrances grow in tongue shapes, then roll up, and wait a distance into the toast box。
10
Put it in warm and wet and fermented to the ground。
11
The surface is evenly painted with an egg fluid。
12
The oven preheats 180°C, lower level, up and down, 35 minutes or so. When you're out of the oven, you're out of the oven and you're cool。