Butter bag
By VicentaLakin
Recipe Recommendations
- high powder 350 grams
- eggs 40 grams
- condensed milk 20 grams
- fine sugar 45 grams
- animal whipped cream 100 grams
- milk
- dry yeast 4.5 grams
- salt 2.5 grams
- milk powder 15 grams
- unsalted butter 30 grams
- almond slices appropriate amount
- egg liquid appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Butter bag
1
Put all but butter in the mixer, start up and face program for 15 minutes (usually 15 minutes after one start, but I've started this step twice, i.e. 30 minutes, and some bakers and face programs are 20 minutes, and can only be used once), and then add softened bits of butter for 15 minutes
2
And then we can check if the mask can be pulled out
3
To be fermented to 2.5 times the size of the fermentation, with your hand in the middle of the fermentation, without condensing
4
Take the noodle out of the pressure vent, split it into 10 equals, and roll the cover for 15 minutes of room warmness
5
A nice, loose noodle, growing tongue, turning the face from the outside inside, squeezing the mouth
6
We'll roll them up and put them in the grill
7
fermentation lasts for good discharges, 45-50 minutes (depending on temperature) to double the size
8
Brush a layer of egg fluid on the surface