Danish yellow milk bag
By VicentaLakin
A soccer can change lots of soccer bread, and friends who like it don't miss it...。
Recipe Recommendations
- medium-gluten flour 250g
- eggs 50g
- cream 30g
- milk 100g
- sugar 30g
- salt 5g
- baking powder 4g
- meringue cream 125g
- cream yellow stuffing appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Danish yellow milk bag
1
THE FIRST FERMENTATION TOOK PLACE AFTER A MIX OF 250 G OF BARBED FLOUR AND 50 G OF CREAM AND 30 G OF MILK AND 100 G OF SUGAR AND 30 G OF SALT AND 5 G OF FERMENTATION.
2
After the first fermentation, take out the noodles and squeeze out the internal air, as in fig.
3
Once again, a vertical discount.
4
Finally, it's in a circle, put in a fresh bag. Put it in the fridge for a second fermentation. This fermentation usually takes more than 15 hours. So, as far as possible, finish this step.
5
MAKE A SQUARE OF 125 G BUTTER.
6
The fermented pasta in the fridge takes out a little bit of a square larger than cream and puts the cream right in the middle.
7
Wrap it up.
8
And then we'll put the creamed pasta rectangular in the freezer for 30 minutes. 30 minutes to take it out again. The thin pieces of the growing square, and then they'll be in the freezer for 30 minutes
9
Well done soothing can be cut into shapes of all sizes
10
The central milk is yellow.
11
Wrap it up and cut the edge.
12
When it's all done, ferment it before it's baked. When it's fermented, put on egg fluid. The oven is preheated at 220 degrees for 12 minutes.