Yuen grows Hokkaido toast

By VicentaLakin

Yuen grows Hokkaido toast
It's not a lot of bread, but it's not made in the cake room. It's not soft, it's loose. It's probably not preservative, additive. One of the squares I saw the other day was soup, I didn't do it, I didn't know it was good, I did it first, I said it was better, it was softer

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Steps for Yuen grows Hokkaido toast

  • Make Yuen grows Hokkaido toast step 0
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    All materials
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    I'll put 18 grams of high-powder 74 in a small pot, heat the fire up to paste
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    Put everything except butter in a big bowl, mix it into snowflakes, put it in quiet for half an hour, so it's better to remove the gloves
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    Scratch your face. Scratch your gloves with butter
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    Noodle caps fermented to 2-2.5 times the size of the film
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    When the fermented noodles breathe, they split into three, 10 minutes
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    Take a noodle and make an elliptical
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    From top to bottom
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    Put the rolled noodles in the molds for a second fermentation, fermented to eight cents, and a surface sifted egg at night
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    Preheat saucer, mid-floor, 170 degrees, 35 minutes. Tin Paper
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    When you're out of the pot, sift a layer of butter. It'll smell better
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    Rip it open. It's nice and soft
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    It's half torn, and it's a little flowery

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