Soup bread
By VicentaLakin
Recipe Recommendations
- soup seed 84 grams
- high powder 210 grams
- low powder 56 grams
- milk powder 20 grams
- fine sugar 42 grams
- salt 1/2 tsp of
- yeast powder 5 grams
- water 85ml
- whole egg liquid 30ML
- butter 22 grams
- powdered sugar 30 grams
- corn starch 1 tablespoon
- coconut appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Soup bread
1
add 100 grams of high powdered evenly to 500 ml water。
2
Heating on the fire does not stop mixing, and when heated to 65 degrees, he leaves the fire。
3
There will be a trail when the face is mixed。
4
FILL THE CONTAINER WITH A FRESH COVER TO PREVENT THE LOSS OF MOISTURE AND SURFACE CORTEX, WHICH IS THEN REDUCED TO ROOM TEMPERATURE FOR USE. PS, IF MADE IN TERMS OF THE AMOUNT USED IN THE FORMULATION, IS EASY TO MAKE, AND THE WEIGHT PRODUCED IS NOT SUFFICIENT BECAUSE OF THE LOSS OF MOISTURE AFTER HEATING. SO YOU CAN DO MORE, AND YOU CAN DO MORE, AND IF YOU'RE NOT RUNNING OUT, YOU CAN SEAL IT IN THE FRIDGE FOR 1-2 DAYS AND YOU CAN'T USE IT IF IT TURNS GRAY。
5
Put all of the pasta raw materials except butter in the toaster for 20 minutes
6
Add butter for another 20 minutes to the extension phase。
7
(b) Placing the mixed face in the packaging with a fermentation film up to 2 - 2.5 times larger。
8
Soufflé production: After softening butter, mixed with sugar powder and salt, a slight break。
9
Add the whole egg fluid in fractions。
10
It's a lot of stuff。
11
Scratched by a razor and divided into nine equals。
12
Split the fermented pasta into nine, lax about 10 minutes
13
Squash the noodles and wrap them in the souffle。
14
Heavy intakes are covered with water except for those。
15
In the coconuts, flat。
16
Put it on the grill for double fermentation。
17
The oven is preheated, 165 degrees or 15 minutes。
18
Completed Chart