Chinese Food
Basic toast, milk toast, taro clay, meat pine sandwich
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The materials for milk toast are the most basic. Such basic materials can make very delicious toast, and can also change many patterns.
Cooking ingredients
Cooking Steps
Step1:Add the flour, sugar, salt, egg and half of the milk into the noodle jar.
Step2:Heat the rest of the milk to 35 ° C. then add the yeast to boil.
Step3:Slowly stir to form a sand. Slowly add the yeast milk.
Step4:Stir for about 10 minutes. Add butter softened at room temperature when it is semi smooth.
Step5:Until the film comes out.
Step6:Then start the VAT. Turn it into a circle by hand. Use a thermometer to measure the temperature of the lower dough. The normal temperature of the dough is 2730 ° C. if the temperature of the dough is too low, the fermentation time will be a little longer. If the fermentation time is too high, it will be shortened. If the fermentation time is too long, the dough will have sour taste and rough tissue. Wrap with plastic wrap.
Step7:Ferment to 1.5 times.
Step8:Take out the dough. Use your hands to gently exhaust the air inside. Weigh the dough and divide it into three parts.
Step9:Then gently press the remaining bubbles out.
Step10:Then stick some dry powder on your hands. Roll the dough round. Cover with plastic wrap. Relax for 15 minutes.
Step11:Take a dough and roll it into an oval shape.
Step12:Then turn it over. Turn the smooth side down. Then roll it into an ellipse. Then press the lower edge thin. The purpose is to make the closing more tight.
Step13:Roll your hands down from above.
Step14:Wrap all three dough in plastic wrap and relax for 15 minutes.
Step15:Take out a loose dough, roll it long, turn it upside down, smooth side to the bottom, roll the long strip, and press the bottom edge thin.
Step16:Roll it down from above. Close it up and squeeze it.
Step17:Put it in a 450g toast. Close it down.
Step18:Wake up twice to 8. Then preheat the oven.
Step19:Bake at 180 / 180 ° C for about 4045 minutes.
Step20:Shake the plate after it's out of the oven. Take it off and cool it immediately. This is the cut state that night. Because I want to make a sandwich, I didn't break it. It's a tissue that can be drawn. It's very delicate.
Step21:This is the state of unfreezing at room temperature after 2 days of rapid freezing. The prepared toast should be stored in rapid freezing. Cold storage will accelerate the aging speed of toast. It is not easy to store.
Step22:For sandwich, I like to dry the toast a little, or fry it on a nonstick pan.
Step23:Then spread a thick layer of taro. (please refer to the previous taro roll for taro clay
Step24:Spread it agai
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Cooking tips:1. When making taro puree, it's better to be softer than the cake roll. Because toast is dry. Taro puree will taste better when it's wet. 2. If the temperature of the dough is too low and below 2730 ℃, the fermentation time will be a little longer. If the temperature is too high, the fermentation time will be shortened. If the fermentation time is too long, the dough will have sour taste and rough tissue. 3. If you want to make my last toast, mix 1 egg, a little butter, milk, sugar, mix well. Then put the toast in and suck it up. Then fry the butter on the nonstick pan until both sides are golden. There are skills in making delicious dishes.
