Milk toast
By VicentaLakin
i've done this milking toast for the first time three times in all because of the change of flour, the difference in water and the fact that the temperature of the second fermentation is too high and it's not working! for the second time, the yeast is too small when you're doing chinese, too much dough, too cold to mix, the yeast is not working, it's not working! third time, @### * * *amp; finally, small success! i've been a little scared to do the same toast three times in three days, and i've had a little sleep-over at night, and i've had a lot of possibilities of failure rolling through my head like subtitles, summarizing the different final results of the environment, climate, material, and often very different things
Recipe Recommendations
- milk fragrance
- baking
- a day
- simple
Steps for Milk toast
1
All the Chinese materials are mixed together into a flat-faced group, which is sent three or four times larger in warm (with a small amount of warm milk to dissolve the yeast)
2
The post-oil method brings the Chinese and the main noodle material to the full stage
3
The base ferments twice as much in warmth
4
Noodles are aired in 3 equals, room is 10 minutes warm
5
Scrambled into the Toast Moot, with the warm and wet to the full eight
6
Cover up the toast, put it in the preheat 190-degree oven, 40 minutes of fire in the lower floor