Chinese Food
[Queen's kitchen] honey brown sugar milk flavor toast (Chinese cold storage method)
(86744 views)![[Queen's kitchen] honey brown sugar milk flavor toast (Chinese cold storage method)](https://cp1.douguo.com/upload/caiku/e/b/9/yuan_ebb4f7357810cc92cd30fd9281f60c59.jpeg)
Sanneng golden 450g toast box. Oven - Changdi 32gs ❷ large amount of water. Generally, 10g of liquid is reserved. If the dough is sticky, you can use hand oil and hand powder, but don't overdo it. If the toast has a high drawing effect, you need the hand mask. Personal experience is that a little dough is easy to get out of the film. The dough will not stick to the temperature and humidity of the second hair during the rubbing process. Basically maintain 75% 85% humidity and temperature at about 38 ℃. The second rolling must be relaxed for 15min
Cooking ingredients
Cooking Steps
Step1:The medium materials and dough were put into fresh-keeping bags and refrigerated for 12h72h. I refrigerate for 40 hour
Step2:Materials other than butter + medium dough removed, tear small pieces and form into dough till expansion stage. Then add butter. To the full stage. Refrigerated for 8
Step3:Take out the dough and heat it back for one hour, one minute and three times, roll it into a tongue shape, roll up the lid, and relax the film for 15 minutes
Step4:Interface u
Step5:Open and roll up the mould again and ferment until the lid is full of 8 minute
Step6:Fire up and down 180 ° for 35min. Demoulding in the furnac
Step7:Drawin
Step8:Drawin
Step9:Drawin
Cooking tips:There are skills in making delicious dishes.
