[17-hour Chinese-style taro toast]_17-hour Chinese-style taro-based toast _17-hour Chinese-style taro-toast
Do you covet every time you watch a food show on TV?
But I wanted to follow along, but found that the show had already ended.
Don’t be discouraged, today I will first come to your specific methods and steps on 17 hours of taro toast.
Make the medium seeds one day in advance and knead all the ingredients into a dough. The dough will be dry. Please be patient.
Put the kneaded dough into a deep box, cover it and leave it in the refrigerator for 17 hours.
Before making bread, take out the medium seeds and warm them up 1 hour in advance. Tear them into small pieces and put them into the cooker machine. Knead together the high flour, milk powder, sugar, water, eggs, yeast, and taro in the main dough.
Knead until the flour is agglomerated, add flour and salt and continue to knead to the expansion stage.
Take a clean large noodle bowl and oil it, put the dough in it, cover it with plastic wrap and leave it in the warm place to ferment until the dough is twice as large.
Take out the dough and vent, cover it with cling film, and let it relax for 15 minutes; cut it into three parts on average, 7.
Roll twice into the mold.
Ferment until the toast mold is 8 minutes full and brush with whole egg liquid.
Baking: Preheat the middle and lower layers at 200 ° C for 50 minutes, and cover with tin foil at 20 minutes.
Remember that only good restaurants can have good delicacies, you can make your own dishes.
The above brief introduction to the 17-hour Chinese taro toast is quite detailed. If you collect it, you have a chance to make it.