Chinese Food
Butterfly two color toast (refrigerated fermentation)
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Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:First add the liquid. Eggs and milk.
Step3:Add powder, sugar and salt. Put them diagonally. Poke a nest in the middle. Put yeast in (try not to contact sugar and salt, so as not to affect fermentation
Step4:The toaster starts to knead. Knead until the extension stage, add butter and continue to knead.
Step5:Rub out the transparent and strong glove film. You can see that the edge of the hole is smooth. This is OK.
Step6:It's divided into two dough. One is 240 grams.
Step7:Many of them are directly packed in fresh-keeping bags and refrigerated for fermentation. Leave enough space. Let it ferment.
Step8:240 grams of dough and 2.5 grams of Monascus powder. Knead into a smooth dough.
Step9:It's a kneaded dough.
Step10:Keep it in a fresh bag like a white dough. Leave enough space for it to ferment.
Step11:I took out the dough the next afternoon. I pressed it to exhaust. (refrigerate overnight. Take it out at any time the next day
Step12:White dough is divided into 5 parts and red dough is divided into 4 parts. (not all pictures
Step13:Cover and wake up for 5 minutes (it can be shorter in summer and 10-15 minutes in winter
Step14:Use a rolling pin to roll it into a cow tongu
Step15:Roll it up like a pictur
Step16:A little longer. Otherwise, I'll be dissatisfied with the model later
Step17:The first layer is white, red and whit
Step18:The second layer is red, white and re
Step19:The third layer is white, red and white. Put it in this order. Cover it and ferment. (if it's hot, it can be fermented outdoors. If it's cold, it can be fermented in the oven. Put a bowl of warm water beside it.
Step20:Ferment until the mold is 8 to 9 minutes full. The oven temperature is 170. Bake for 30 minutes.
Step21:Bake
Step22:The sides are so beautifu
Step23:Beautiful Butterfly
Step24:Not willing to ea
Cooking tips:1- it is better to leave 10 grams of milk or water in case the dough is too dry (it can be added again) or too wet. 2 - do not knead the fermented dough directly. First, press and exhaust. 3 - if there is no almond powder or milk powder in the recipe, it can not be added. 4 - when stacking, make room for fermentation. If it's not good to ferment together, it's easy to collapse. There are skills for making delicious dishes.
