Top cream toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 20 grams
- yeast powder 3 grams
- butter 30 grams
- eggs 30 grams
- salt 3 grams
- fine sugar 40 grams
- milk powder 15 grams
- qingshui 100 grams
- warm water 10 grams
- sweetening
- roast
- several hours
- simple
Steps for Top cream toast
1
The yeast dissolves in water, fully integrates materials other than butter, pours them into yeast water, rubs them to a certain extent, stretches them and pulls them thinly out of the cracks, which can be added to butter。
2
Add butter, which would have been a bit more faceless at first, but it would have to be rubbed and slowly absorbed. It goes through the extension phase, pulling the noodles, having a strong film, not so easy to break, poking through the hand, and a smooth hole, which is a full phase, where the noodles work。
3
Cover the film and ferment it to 2 to 2.5 times in a closed environment。
4
Pounce the flour with your finger, and the finger hole doesn't shrink, which means it's fermented。
5
The gas from inside the noodles was removed, the noodles were rounded up, covered with protective film, and the room was warm and awake for 15 minutes。
6
(b) The contour of the pasta into an elliptical shape, the broadness of the elliptical form and the length of the earthen model, and the contour of the contour paste, which led to the one side below。
7
Roll it up and down。
8
Roll-ups。
9
Put it in Tusk。
10
The oven places some 40 degrees of water in the oven, fermentes the clay mold, changes the water and accelerates the fermentation。
11
fermented to full nine。
12
The surface brushs the egg fluid, soaks the sesame。
13
Put it in a pre-heated oven, 160 degrees, up and down, middle and lower, 30 minutes。
14
While it's hot, it's completely cool on the grill, slices。