Chinese Food
Honey, yoghurt, cheese and toast (Polish type) taste not inferior to Hokkaido breakfast bread
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I can't eat any yoghurt or cheese. It's just a strong milk flavor. The effect is great. This time I tried 25 minutes. The film was not rubbed for as long as possible. I had to learn how to look at the noodles. All the babies in the group asked me to have a toast class. I'm afraid that I can't finish making bread. You're afraid that you can't drag it out. This recipe is the amount of two 454g toast boxes. This recipe is not sweet. I like that sweet toast sugar can be added to 60g.
Cooking ingredients
Cooking Steps
Step1:First, make Polish seeds - put yeast in warm water below 40 ℃ and let stand for 23 minutes, mix well and put in high flou
Step2:Fermentation with plastic wra
Step3:Hair to bubbl
Step4:Pull up the inside and draw the silk, then use my general plastic wrap to put it in the refrigerator and refrigerate it overnight for no more than 2 days
Step5:Make the main dough below - put the Polish yeast head into the bread machine, then put the yogurt, cheese, honey, egg sugar into the milk powder, high powder yeast powder, and quickly knead the dough for 15 minute
Step6:Then add salt and butter and knead for another 10 minute
Step7:Reinforced membran
Step8:Smooth the noodles down and put them into the basin, cover with plastic film, and ferment until twenty-two point five Doubly larg
Step9:If you stick your fingers in flour and poke holes, they won't shrink
Step10:You don't need to pull the hair out and pat it to exhaust
Step11:Each dough is divided into 6 parts, about 172g, and the plastic wrap is loosened for 1520 minutes
Step12:The loose surface is broken by pressing with bubble
Step13:Then fold it in the middle and roll it up
Step14:Roll it up and put it in the toast box. Let's ferment in 80% humidity and 38 temperature. I'll ferment for about 45 minutes this time
Step15:Send to 9 ful
Step16:Preheat the oven 180 times, 200 times, put it in the middle and lower layers, bake for 8 minutes, color it, cover it with tin paper, touch the food, turn it up and down 180 times, bake it for 35 minutes. The temperature of my oven is just ripe, no thick edge. I don't like the thick edge of toast. I want to tear it off from the snack toast. I don't like the thick edge of toas
Step17:Shake the hot air and put the toast on the side, and then the toast will come out. In this way, you can cool the toast without standing up to cool it and it will collapse
Step18:Fine organizatio
Step19:Slice from the side, don't cut the endless toast from the top, put it in a bag, seal the Polish seed, you can still eat it for 23 days, keep it frozen, don't take out the refrigerator before you eat it, and then warm it back
Cooking tips:If you can't finish the toast, put it in a bag and seal the Polish seeds, you can still eat it for 23 days. If you don't refrigerate it, take out the refrigerator and reheat it before eating, you can cook delicious food.
