walnut lice toast
By VicentaLakin
In this toast, pure milk or water was replaced with walnuts, which were more nutritious and tasted better. Every morning, it always changes to make breakfast for her husband, a cup of milk, an egg, a piece of ham and a few toast. Sunshine day, starting in the morning
Recipe Recommendations
- high-gluten flour 180 grams
- walnut dew
- yeast 3 grams
- sugar 20 grams
- salt 3 grams
- condensed milk 51 grams
- egg 25 grams
- butter 20 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for walnut lice toast
1
The oven is preheated 180 degrees, mid-level, top-fire, 35 minutes or so。
2
Throw Chinese raw materials into the bakery and start rubbing their faces
3
Scratch it in a smooth face, take it out of the container and cover it up
4
30 minutes of laxity in the cover of the film
5
It ferments four times the temperature
6
And then the raisins grow and the raisins roll
7
Put fermented noodles in a bakery and add milk and eggs
8
It's fermented in warmth
9
In turn, salt, high powder, sugar, raw materials other than butter
10
Scrambling to the noodles, smoothing the surface, adding soft butter
11
The last fermentation in the warmth (I'm wearing wet towels, the towels are to be cleaned, the feeling is to be wet, and the bread fermented on the heat is too dry), the eight-point fermentation to the mold is enough, and the last one is to brush the omelet on the surface