Chinese Food
French traditional hot milk toast
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Toast. It's a transliteration of English toast. In Cantonese, it's called toast. It's actually a kind of bread made of rectangular toast with or without a lid. Slice the bread with the lid and bake it into a square shape. Sandwich it with ham or vegetables. The bread baked without a lid is oblong and dome shaped. It is similar to oblong bread.
Cooking ingredients
Cooking Steps
Step1:Weigh the liquid, add the scalding seeds, noodles and sugar.
Step2:Add high powder and stir slowly.
Step3:Mix it until it is dry and pour it into yeast powder, cover with fresh-keeping film and put it into refrigerator to cool down and hydrolyze for about half an hour. This can shorten the time of face playing. It won't make the surface too warm.
Step4:After half an hour, take it out and beat it to the non stick state, then add butter.
Step5:Stir slowly until butter is absorbed.
Step6:Add salt and stir slowly until the salt is absorbed.
Step7:The finished surface can pull out the film and the section is smooth.
Step8:The surface temperature is about 26 degrees. Not too high. I'm almost as tall as that.
Step9:Put it into the fermentation box at room temperature of 2728 ℃ for 30 minutes.
Step10:Take it out and divide it into 6 pieces.
Step11:Put the exhaust gas into the fermentation box and relax for another 20 minutes.
Step12:Relax, take it out and pat it flat with your hands to exhaust.
Step13:Close your mouth with three fold and rub it a little.
Step14:Put it in the fermentation box and continue to relax for about 20 minutes.
Step15:Take it out and pat it flat to exhaust. Roll it gently.
Step16:Roll them all in two and a half. Put them in place.
Step17:Two ends first, and the middle last. Unified direction of the export.
Step18:Put it into the fermentation tank at 34 ℃ and 85% humidity, and ferment until it is 9 minutes full, then take it out and bake.
Step19:Heat 120 ℃ and steam 220 ℃ for 3 times. Bake for about 30 minutes. Temperature and time are both reference values. Please set the temperature according to your own oven.
Step20:If the color is too deep, cover it with tin paper.
Step21:Come out of the furnace; my three energy molds and molds have different coloring effects. Please set the time and temperature according to your own tools.
Step22:Brushed.
Step23:Soft and uncomfortable q-play, praise.
Cooking tips:Scald seeds - 50g high flour, 5g sugar, 50g boiling water, mix well until there is no dry powder, then put them in the refrigerator for overnight use. Laomian - 100g high powder, 1g salt, 80g water and 1g red swallow yeast can be mixed well. It can be used after fermentation at room temperature for 1 hour and refrigerated overnight. Please cover the above with plastic wrap. There are skills in making delicious dishes.
