Classic toast bread, toast slices for weekly breakfast sandwiches and cheese toast. The recipe is simple, not difficult to make, fluffy and delicious, and the cream is rich.
By bean flour 1601028976
High gluten flour 280 g
1 egg
Yeast 4 g
Milk 140 ml
Butter 30 g
Sugar 40 g
Salt 2 g
1 450g toast box
Milk powder 10 g
1. Weighing preparation
2. Put the butter in the bread machine barrel to open the noodle program
3: Add the butter after 20 minutes
4. Stop after the degree of the surface to the appearance of glove film
5: Divide the dough into three equal parts, roll out one of them into a long tongue shape, gently press the exhaust air with your hands, and cover the remaining two parts of the dough with plastic wrap.
6. Roll up from top to bottom
7, the third dough like the method
8: Cover with plastic wrap and relax for 20 minutes
9: Remove the dough and gently press the exhaust
10: Continue to roll out the long tongue, gently press with your hands to remove excess bubbles, and roll them up
11: Put into a 450g toast mold
12: Leave the oven to ferment for half an hour
13, fermentation 6-7 points full
14: Place in oven at 150°C for 35 minutes
15. After the test, shake it and put it on the grill to cool
16, to be cooled after slicing, or tearing by hand, otherwise it is easy to retract
The milk is adjusted according to the degree of water absorption of different flours After cooling, slice them
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