Flaxseed Medium Milk Toast
by Tian Luo girl
Favorite
Difficulty
Easy
Time
1h
Serving
2
From the shallower to the deeper, it is probably biscuits-cakes-bread, so although the bread looks ordinary, it is indeed the most difficult to master. There are many factors that need to be controlled. When kneading the dough, pay attention to the surface and water. Match the ratio and always pay attention to the level of gluten. If this is not a big deal, fermentation is a big hurdle, and the temperature, humidity, and length of time must be particularly careful to make bread that is perfect as a cloud.
I have also planted a lot of somersaults on fermentation. The most common one is that it is overheated and reshaped and placed in the mold. No matter how you cheer and cheer, the dough looks lazy and unwilling to move. Of course, the dough is "especially chewy." "Sweet crispy small buns", I think the key is that it is difficult to grasp the degree of the first time. Nothing was added during the plastic surgery. There may be a lot of yeast, and there is a situation of more monks and less porridge, so I suggest that everyone can use it. The kind of method.
The middle kind is a bit like the original old-fashioned steamed buns, some or all of which have been sent in advance, and some auxiliary materials are added for shaping, which reduces the chance of failure in the second fermentation. Today is a very classic recipe. Teacher Feijuan’s middle-class mellow milk toast. After eating, you will never want to miss this wonderful texture and outstanding taste.
I have also planted a lot of somersaults on fermentation. The most common one is that it is overheated and reshaped and placed in the mold. No matter how you cheer and cheer, the dough looks lazy and unwilling to move. Of course, the dough is "especially chewy." "Sweet crispy small buns", I think the key is that it is difficult to grasp the degree of the first time. Nothing was added during the plastic surgery. There may be a lot of yeast, and there is a situation of more monks and less porridge, so I suggest that everyone can use it. The kind of method.
The middle kind is a bit like the original old-fashioned steamed buns, some or all of which have been sent in advance, and some auxiliary materials are added for shaping, which reduces the chance of failure in the second fermentation. Today is a very classic recipe. Teacher Feijuan’s middle-class mellow milk toast. After eating, you will never want to miss this wonderful texture and outstanding taste.
