Bread
By VicentaLakin
The bagels look simple, but they make bread that doesn't taste and taste simple, and whenever you make them in the house, they'll be ploughed out in a few minutes, because it's good because it doesn't have anything
Recipe Recommendations
- high-gluten flour 300 grams
- water 150 grams
- fine sugar 15 grams
- instant dry yeast 3 grams
- salt 3 grams
- butter 7 grams
- maltose 20 grams
- baking soda 1/8 teaspoon
- sweetening
- roast
- several hours
- simple
Steps for Bread
1
Pour all the material together
2
It stirs into the face of a large, more transparent sheet of film with a smooth edge
3
It's in the basin for an hour and a half
4
A little flour with an index finger and a little flour into the noodle
5
The haired noodles were transferred to the operating table, divided into 11 equals, and then in 15 minutes, the strips were loosed and rolled up like drawings. Tight
6
If you've got a thumb on one end of the face, on the other. Try to be as delicate as possible
7
Then you put the thin end in the flat face, hold it tight, squeeze it in the mouth. Tight. Make it a circle
8
We're going to cut up 11 skin-covered membranes, and we're going to have to be able to accommodate the size of the good beego, and then we're going to put each bee-covered membrane on each of them, and we're going to put a hot pot of water in the oven, and we're going to ferment it in the oven for 30 minutes,
9
Put all the materials in the sauce in the pot and then start the fire, and then lift the pretense of the beetle, so that the head of the beego is boiled for 30 seconds, then turn over and burn for 30 seconds, and put them into the oven, preheated oven, 190 degrees for about 15 minutes, until it's tardy on the surface