Butterfly bread
By VicentaLakin
It's not only for food, it's also for a lovely form. Although bread has changed its original form in the fermentation process, it's still a happy mood when it comes out. Noodles make shapes on their hands, they come out of the oven, they work with their families, they do graffiti on bread, it's a happy, satisfying, sweet time...
Recipe Recommendations
- high-gluten flour 200 grams
- milk 80 grams
- fine sugar 35 grams
- unsalted butter 15 grams
- egg liquid 60 grams
- honey water appropriate amount
- cocoa powder appropriate amount
- yeast 3 grams
- salt 2 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Butterfly bread
1
Prepare raw materials
2
Egg fluid, milk, sugar, yeast in the breadbox
3
Add high-banded flour and salt
4
20 minutes to speed and face
5
Add butter
6
再20 minutes to speed and face
7
Let's see if we can put the murals in. If we can't, we'll continue with the face
8
Noodles put in a toaster bucket and moved to the fermentation slot for an hour
9
The fermentation is 2.5 times the original size, check if the fermentation is in place, put a little flour on the finger, put a hole in the face, or it's fermented
10
Flow the noodles
11
The noodles grow
12
From two ends to the middle
13
Cut the middle and make the initial shape of the butterfly
14
And make the whole of the butterfly as shown
15
Put it in the oven, close the oven door so as to prevent the water loss, and put it in the lower middle of the oven, up and down, 170 degrees, 180 degrees, about 15 minutes of toast, after a double fermentation to its original size of 2.5
16
Just a little bit of honey in the water with a proper amount of cocoa powder
17
Bread comes out of the oven with a layer of honey water on the surface, and then makes some of the surface with cocoa powder