Puffed bread
By VicentaLakin
Lhasa's crumbs, a grain of which is more full and nutritious than barley. When you're done with the buns, what happens to bake bread
Recipe Recommendations
- ordinary flour 350 grams
- Highland barley
- yeast 4 grams
- salt 1 gram
- eggs one
- butter 15 grams
- milk powder 20 grams
- white sugar 20 grams
- milk 约200ml
Steps for Puffed bread
1
The cyanide is cooked with a high-pressure pan
2
Bread machine, first face, add all raw materials except butter
3
This time, it's using non-heavy flour
4
The first one's finished. I've got 14 minutes to live on this bakery
5
Add room temperature softened butter to the second surface
6
When you're alive, you'll be in the basin, you'll be sealed with a membrane, you'll be in the freezer layer for about 10 hours
7
This one was put in in the morning. After dinner at the end of the night, it went on
8
Dry flour on the panel
9
Put your face down
10
The noodles are divided into three
11
Three long strips, a little dry flour on the grill and a double fermentation of the noodles
12
Second fermentation for about an hour
13
The oven's 150 degrees above and below, with a hot wind, and the oven in the middle, for about 20 minutes; my new oven, which isn't very colorful, was moved to the top level for five minutes
14
The bread is on the shelf
15
The baked bread is crude. It's soft and wet. It's a little French
16
The adornment of the blue is perfect; its adhesive adhesiveness may also add to the softness of the bread。
17
It seems to be better to eat than to cut a slice
18
Breakfast the next morning。