Old toast
By VicentaLakin
every time i go to the supermarket, i like to buy some toast, whole wheat, white noodles, and red beans... and today i'm making myself a cream, egg-smelling raw toast. the toast box is a gold coat of 450 g of santung. it's more suitable for a four-member family, but if you can't finish the toast, you can seal the fridge for breakfast, with some soy sauce
Recipe Recommendations
- high-gluten flour 270G
- milk 90g
- egg yolk 80g
- yeast powder 2.5G
- white sugar 3g
- salt 2.5G
- Arowana blended oil 30g
Steps for Old toast
1
take 20g of high-strength powder and 90g of boiling milk, mix it and cool it. put the rest of the 250g mast and the rest of the main stuff in a big pot
2
And pour the cold milked powder in the pot
3
Start with the face, keep it together, about 40 minutes, and see if you can pull out the film
4
It's just enough to pull out the film
5
Put a wet gauze on the pot, put some water in the egg-brush cup, and choose the fermentation function
6
The fermented noodles are then ploughed on the panel and split into four pieces, such as rubber-coated scraping plates, and then they grow into strips in square shapes with a stick。
7
Start with a roll and put loose on the panel for 10 minutes。
8
Put the loose pasta in the toast box for a second fermentation
9
Two fermentations to eight-nine minutes, you can put a lid on the oven, 180 degrees up and down, 40 minutes. I baked for 45 minutes, it felt a little bit puffy, and five minutes less would be gold, more sales。
10
It's time, just out of the oven, the way the caps slide, the colour of cocoa powder, it'll look better if you don't bake for five minutes. And the temperature depends on the temperature of the oven
11
Put it on the grill。
12
Sliced with a bread knife
13
After cutting
14
Here's the whole picture