I never get tired of making milk-flavored toast

Sort:Chinese Home Cooking | Time:2023-11-18 12:02:07 | View Nums:11

Yesterday when I was a child, there were fewer cars, more vegetation, more houses, less population, less rivers, and wider air Qingxin drinks the tap water directly and won't have diarrhea. Fruits don't need to be scrubbed. Eat body bars. Everything is fragrant. Rarely get sick. Vegetable oil, etc., and even more black food, DIY tomorrow's food ---- let us eat with confidence After placing the mold on the lower layer, change the fire to 200 degrees and bake for 15 minutes, then raise the mold to a layer and bake it at 200 degrees for 5 minutes, then put the mold back to the lower layer and bake at 180 degrees for about 5-10 minutes to observe the surface is golden orange. Out of the oven

Main ingredients

320 grams of high-gluten flour
80 grams of low-gluten flour
modifier 5 Keangi Steamed Bread Improver

Accessories

10g dry yeast
30g caster sugar
5 grams of salt
160ML or 170ML of water
40 grams of fresh cream
40 grams of whole eggs 1 medium size at room temperature
20 butter Gram or Anchor Unsalted Butter

Cream Toast Step 1 1.Weigh all the ingredients and prepare them

Step 2 of the never-ending recipe for creamy toast 2.Sift the flour on the workbench and form a circle

The practice step 3 of never getting tired of making creamy toast 3.Put the ingredients Stir well except the whole egg yolk oil and leave it for about 5 minutes, then pour it into the circle and add the whole egg

The best way to make creamy toast step 4 4.Mix the flour ingredients little by little with your fingers

Step 5 of milk-flavored toast that never gets tired of making it 5.Use a scraper when it's a dry paste

Step 6 of never getting tired of making creamy toast 6.Hold the scraper in one hand and the other Only use your palms to knead the dough, then check the water absorption of the dough and add the remaining water as appropriate

Step 7 of the milky toast that never gets tired of making it 7.Knead it until it doesn't stick to the console and hands, and then knead for about 10 minutes.I knead the dough by pressing the dough with my fist and then folding it in half.Save time and effort.When kneading until the dough is smooth, you can add butter

How to make creamy toasts step 8 8.After adding butter, knead for about 6 minutes.The dough will become smooth and soft and not sticky to the hands and the countertop.At this time, you can press the dough with your fist and press the dough to 20* each time.When it is about 40 cm, fold it in half once, about 8 times, and the dough will be smoother.At this time, you can take a piece of dough and spread it out to see if it has reached the expansion stage.img src="https://img-cdn.bluepurple.cn/meishi/mstx/7/zYJmQXo4jT_1707423.jpg"alt="The best way to make creamy toast 9"/>9.Put the dough into the rub Cover the oil container with plastic wrap and ferment at about 25 degrees at room temperature for about 1 hour.

How to make milk-flavored toast 100 times 10.When the dough has doubled in size, you can use your fingers to dip your fingers in flour to make a hole, as long as the dough around the hole does not bounce or shrink, it will be ready p>

11.Round and relax 3-5 Minutes, then round and relax for 3-5 minutes

Milk spit Step 12 12.Roll the rolling strip for about 2 circles, relax for 3 minutes, and then roll the strip for about 2.5 circles

Step 13 of milk-scented toast

Step 14 of never getting tired of making milky toast 14.The milky toast is out of the oven

Step 15 of never getting tired of making creamy toast 15.The heat is just right

How to make milk-flavored toast, step 16 16.Look at the over-fermentation of the dough that failed to ferment.

1 I don't need improvers.I have tried the difference, and the difference is not big.This ingredient is not easy to make gluten.I have made it nearly ten times.The bread will not be sticky.No matter what formula you use, don't add the water at one time.You should add it according to the water absorption of the flour.It doesn't take too long.Once I kneaded for half an hour and then added butter and then kneaded it for 20 minutes.I kneaded it too much.The taste is not good.It turns out that it can be expanded within half an hour.4.The dough is not fermented enough:knead it by hand The dough around the hole will spring back b the dough is fermentedOver-kneaded dough will shrink around the hole and the surface of over-fermented dough will not look smooth.The baked bread is rigid and not fluffy and hard.The noodles are well fermented, remember the time, don't bake too old

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I never get tired of making milk-flavored toast

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