Milk toast
By VicentaLakin
Recipe Recommendations
- high powder 350g
- yeast 5g
- water 75g
- high-gluten flour 100g
- low-gluten flour 80g
- sugar 60g
- salt 6G
- namely fermentation mother 1g
- whole egg one
- milk powder 20g
- unsalted butter 40g
- milk fragrance
- burn
- ten minutes
- senior
Steps for Milk toast
1
loading of chinese pasta materials (high powder 350g, yeast 5g, water 210g) in the basin and fermenting to a constant temperature for an hour
2
After the Chinese pasta has been fertilized, all the materials of the main pasta (100 g of high-weather flour, 80 g of low-weather flour, 60g of sugar, 6g of salt, 1g of fermentation, 1 g of full eggs, 20g of milk powder, 75g of water (except butter) are mixed into a noodle. Then we put the Chinese and the main group together in a bakery, set it up as a side I state (15 minutes), until after the bread machine and face I state is completed, add butter, start the bread machine, set it up as a side II state (about 33 minutes), and when the bread machine and face II state is over, it ferments for 90 minutes
3
After the fermentation has been completed, rubbing and exhausting the noodles, and then fermenting in the middle for about 150 grams (6 in all) for about 15 minutes; extracting one of the fermented in the ellipse shape, then curling up, with the mouth in the direction; and then fermenting twice to 7 in the toast box, with a temperature of 1 hour
4
Brush a light egg fluid with a brush on the fermented face; oven preheated 190°, upper and lower middle level fires 45 minutes。
5
baking weight: 2 baked temperatures of 450 g toast: 190 degrees baked time: 45 minutes