Butter bag

By VicentaLakin

Butter bag
half a box of light cream left over from the egg dumplings was used to make the cream chops. to highlight the cream, i did not add any cascading, soft bread to make people love it. i'm using a 28mm *28mm dish, so fat, so cute, but it looks like it's too crowded, and next time it's a little less。

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Steps for Butter bag

  • Make Butter bag step 0
    1
    Placing materials other than butter in bread drums and initiating the "and face" program
  • Make Butter bag step 1
    2
    When the dough is basically formed, the machine is suspended, and the hand is squeezed down to check the softness, which should be soft and thin on the hands. Noodles
  • Make Butter bag step 2
    3
    One side app is over, soft butter is added, and the side app is re-launched
  • Make Butter bag step 3
    4
    The second and the face-to-face process is over, taking a little noodle, slowly opening up
  • Make Butter bag step 4
    5
    Scramble the little noodles with the big ones, round them up again, put them in the bread can
  • Make Butter bag step 5
    6
    Put a piece of baking paper on top of the bread bucket and use your hands to put a little bead on it
  • Make Butter bag step 6
    7
    And put on a wet towel with dry water and a bread machine to ferment
  • Make Butter bag step 7
    8
    He fermented 2-2.5 times the size of his finger
  • Make Butter bag step 8
    9
    Take the fermented pasta out, press pressure exhaust, and divide it into 10 equals, rolling round, and shampoo for 15 minutes
  • Make Butter bag step 9
    10
    A nice, loose little noodle is elliptical
  • Make Butter bag step 10
    11
    Roll up, roll up, roll up
  • Make Butter bag step 11
    12
    We'll make 10 long strips and release them in the oven
  • Make Butter bag step 12
    13
    He fermented twice as big again, brushed his egg fluids and spilled some almond chips on it
  • Make Butter bag step 13
    14
    Put it in the middle of a pre-heated oven, up and down at 160 degrees for about 20 minutes

    • Butter bag Make Tips

    1. I had 83g of light cream left in this opened box, so you can adjust this based on what you have available. The amount of milk depends on the moisture absorption of the flour. You can pause the machine once the dough has basically formed and pinch it with your hand. If the dough is soft (slightly softer than dough for steamed buns) and very little sticks to your hand, the consistency is right. 2. Finally, the baking temperature should be determined based on your own oven. My oven runs high; I set it to 160 degrees, but the actual temperature reaches 180 degrees. You also need to be flexible with the baking time. Press the bread with your hand; if it springs back immediately, it is cooked through. If the browning is sufficient but the bread needs to bake longer, cover the top with a piece of aluminum foil to prevent it from getting too dark.

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