Marble toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 320 grams
- pumpkin puree 15 grams
- unsalted butter 25 grams
- milk 195 grams
- bamboo charcoal powder 3 grams
- yeast powder 3 grams
- whole egg liquid 60 grams
- white granulated sugar 40 grams
- salt 1 gram
- milk fragrance
- baking
- several hours
- ordinary
Steps for Marble toast
1
Twenty grams of powdered pumpkin mud, 75 grams of milk, after mixing, the little fire heats up, slowly mixes into paste, cools, freezes in the fridge for an hour。
2
Bread cans with soup, 300 grams of high powder, 3 grams of fermentation, 120 grams of milk, 50 grams of whole egg fluid, 40 grams of white sugar, European bread, 10 minutes of mixing
3
As long as you can get salt, butter, 10 minutes in the omelet4
Noodles were removed from the bakery, fell on the workstation for five minutes to the extension phase
5
Scrambled noodles split in two, one of which was plastered with 3 grams of charcoal powder, covered in containers, 30 degrees of temperature fermenting for about 45 minutes
6
It's twice the size7
The haired noodles are removed and the air can be emptied by falling several times to the working table. Then split up into eight groups, reunion, 10 minutes8
Take one black and white
9
Scratch it all together
10
When it turns into a cow tongue, roll it up and put it in a toast box for final fermentation
11
It's full of eights12
Put it in a preheated oven, 180 degrees high, 185 degrees low, 30 minutes baked. In the oven, if the toast is paste coloured, it should be covered with tin paper。
13
When the furnace is released, the mould is removed, the oven is laid to the temperature of the hand, and the bag is fastened。
14
Done