Milking the Chinese soil
By VicentaLakin
And the cheese filters out a lot of cream, because I'm made of rice wine, so the milk tastes so plume that we drink directly, but I think it's better to make bread, so I made this toast today, the cream and noodles, and then I made mediums with low-temperature fermentation for a long time, and the bread was very good。
Recipe Recommendations
- high-gluten flour 500G
- whey 300g
- light cream 50g
- eggs one
- butter 25g
- sugar 15g
- yeast powder 6G
- sweetening
- roast
- several hours
- simple
Steps for Milking the Chinese soil
1
It's a cheese filtration
2
Pour the milk into the bakery and pour sugar, salt and 400 grams of flour and 3 grams of yeast
3
Start a meta-face program and smooth-faced noodles
4
Covers the film, places it in the freezer room, and ferments it to two times the size of the cooler, making it medium, preferably for more than 15 hours。
5
Tore the fermented noodles into a bakery with light cream, an egg, soft butter
6
And 100 grams of flour and 3 grams of yeast
7
Start and face program, rub the dough into the extension, rub it out of the glove membrane
8
Cover the film and ferment the room twice the size。
9
Extortion agent, 10 minutes dysentery
10
The growth film
11
The growth film后Roll it up，压扁再The growth film
12
Roll it up
13
Put it in the soil
14
Keep the fermentation wet to twice the size。
15
The oven is 180 degrees preheated and placed in the oven for 35 minutes. I made two toasts and a little noodle. Package
16
You'll be fineMilking the Chinese soil Make Tips
I usually put very little sugar in my bread, just enough for the flour to ferment, so the bread is not sweet at all. If you like sweet bread, you can add more sugar.