Milk bread
By VicentaLakin
HOW CAN YOU BE LESS THAN BREAD? MOST OF THE BAKERS IN THE FAMILY ARE CONCERNED WITH ALL ASPECTS OF CAPACITY, FUNCTION, HEALTH, CONSERVATION, ETC., AND COMBINE ALL THE FACTORS, AND LOOK AT THE SALE POINTS OF THE EMPEROR'S OVEN: 32-LITRE-CAPACITY ELECTRIC OVENS, 6-BARREL HEATING, HEALTHY IMPORTS FREE OF URCHINS, 3-WAY HEAT CYCLE + 360° ROTATION FORK, LOW-TEMPERATURE FERMENTATION... SO SAY BAKE AND CHOOSE THE EMPEROR
Recipe Recommendations
- high powder 250 grams
- milk 100 grams
- salt 2 grams
- sugar 50 grams
- yeast 4 grams
- light cream 50 grams
- butter 30 grams
- salad oil appropriate amount
Steps for Milk bread
1
Medium material: 120 grams of high powder, 100 grams of milk, 2 grams of salt, 20 grams of sugar, 4 grams of yeast in a bakery
2
It's two and a half times fermented. It looks like a beehive
3
Turn the toaster to drain the Chinese material, stop and then insert the main material (except butter)
4
We're gonna have to put butter in it
5
Smash to material
6
Two and a half times fermentation
7
Turn the toaster and get the noodles out of the gas for 30 minutes
8
Take out six equal copies of the group
9
Take the noodles into a circle
10
Fold the face
11
Sliced across the fold
12
Roll up the noodles
13
Put the good ones in the circle mold
14
It ferments twice as big at the temperature and ferments with milk salad
15
THE CKTF-32GS OVEN, LONG, 3.5, HAS BEEN HOT FOR 180 DEGREES AND 35 MINUTES
16
It's a bakery. It's a dryer