Rainbow toast - super soft, super elastic liquid toast(cai hong tu si chao rou ruan chao dan xing de ye zhong tu si )

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

Chinese PinYin : Cai Hong Tu Si Chao Rou Ruan Chao Dan Xing De Ye Zhong Tu Si