Rainbow toast - super soft, super elastic liquid toast
Rainbow toast - super soft, super elastic liquid toast
Introduction:
Production steps:
Step 1: mix the ingredients evenly, ferment at room temperature for 1 hour, refrigerate for at least 16 hours, and set aside
Step 2: mix all the materials together to the complete stage
Step 3: add various colors of natural powder, mix evenly, and ferment to about twice the size
Step 4: beet root, barley seedling, green tea, purple potato and cocoa are fermented at one time to form the desired color combination
Step 5: second fermentation to 9 min (450g toast mould)
Step 6: 180 degrees for 40 minutes
Materials required:
High flour: 175g
Sugar: 45g
Salt: 3G
Yeast: 2.5G
Milk powder: 7.5G
Butter: 20g
Milk: 80g
GAOJIN powder: 62.5g
Water: 62.5g
Note: liquid toast, soft and excellent elasticity, press flat also can easily rebound.
Production difficulty: ordinary
Process: Baking
Production time: one day
Taste: milk flavor
Rainbow toast - super soft, super elastic liquid toast
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