Denmark tore the bag

Recipe Recommendations

• high-gluten flour 200 grams
• yeast 4 grams
• milk 100 grams
• eggs 30 grams
• salt 1 gram
• butter 15 grams
• white sugar 20 grams
• Wrap in butter 100 grams

• milk fragrance
• roast
• half an hour
• simple

Steps for Denmark tore the bag

1

The post-oil method rubbed all materials, except butter, into the bread machine for 10 minutes, adding 15 grams of butter, continuing the fermentation phase to the extension stage and making basic fermentation up to 2.5 times the size. As illustrated。

2

The first fermented pasta flattens the exhaust, and the cover wakes up for 10 minutes. And then the butter。

3

100 grams of butter sliced into a fresh bag, in pieces。

4

Scratch the noodles twice as big as butter and wrap them in。

5

Tighten the mouth so that the face is covered with butter。

6

It is made into squares and folds the left and the right ends into the middle and becomes the first triangular。

7

Then the noodles are folded and the 6th is repeated as the second trim. Put it in the freezer for 20 minutes。

8

After 20 minutes, the noodles were removed from the fridge and folded and cut in two pieces with a knife。

9

Two faces, one on the left and the other. As illustrated。

10

Take a 6-inch live bottom cake mold, put two rolls in the mold, put them in the oven, develop a yeast and ferment for about 50 minutes, and put a glass of warm water below to maintain humidity。

11

Take the fermented bread, 180 degrees in the pre-heat oven at this point, lightly brush the fermented face on an egg fluid, and send it to the middle of the oven and finish it with a fire of 180 degrees and 25 minutes。

12

The product's out of the oven. The hierarchy is clear。

13

Because of variations in the temperature of the branded ovens, the temperature of the ovens depends on the temperature of the ovens. My ovens are hot, they are 170 degrees above and 125 degrees below. Watch the colour whenever you bake。

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