All-sherry toast
By VicentaLakin
It's been a long time since we made bread, brought back a lot of pasta from home in the next year, had some breakfast, got tired of it, changed it, made a whole wheat toast, and made an egg omelet with jam. The son liked to eat and was much healthier than the fried food。
Recipe Recommendations
- high-gluten flour 210 grams
- instant dry yeast 3 grams
- water
- whole wheat flour 90 grams
- brown sugar 18 grams
- salt 6 grams
- milk powder 12 grams
- butter 12 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for All-sherry toast
1
The Chinese material is fermented four to five times warm, and the fermented Chinese are fermented together with the raw materials except butter in the main pasta, and then fermented into the butter for 30 minutes
2
Split loosely into two pieces, 15 minutes in a roll
3
I'm going to make each of them elliptical
4
One third from top to bottom when you flip
5
Scroll the bottom down from top to bottom
6
The made noodles are placed in the masonry and the warm and wet place is used for final fermentation
7
fermentation to full nine
8
Put it in a pre-heated oven and burn it in the lower level of 190 degrees for 40 minutesAll-sherry toast Make Tips
1. When making whole wheat toast using the sponge dough method, whole wheat flour is generally added to the main dough. 2. Baking temperatures vary by oven, so this is for reference only.