Sugar
By VicentaLakin
May every child grow up healthy and happy
Recipe Recommendations
- high powder 230 grams
- low powder 160 grams
- fine sugar 100 grams
- salt 1/2 tsp of
- yeast powder 7 grams
- milk powder 20 grams
- almond powder 15 grams
- whole egg liquid 120 grams
- water 15 ml
- rum
- soup seed 75 grams
- butter 60 grams
- white granulated sugar appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Sugar
1
Put the raw material in the bakery, mix it with post-oil to the extension stage, and put it in the container. Medium
2
fermented to 2-2.5 times the temperature in the lid room。
3
Split the pasta down by 16, and put the skin on the hood for 15 minutes
4
It flattens down its mouth and opens from the centre up and down to about 15 centimetres。
5
Turn over and grow bars from top to bottom。
6
Sticky closings are placed into the oven and warm and wet areas are re-fermented。
7
Upon completion of fermentation, wash a layer of water with appropriate white sugar。
8
The oven is preheated at 170 degrees for about 15 minutes (based on its own oven)。
9
Completed Chart
10
Completed Chart
11
Completed ChartSugar Make Tips
[How to make Tangzhong]: Tangzhong, in baking, refers to heating flour mixed with water until the starch gelatinizes, or adding hot water of varying temperatures to the flour to achieve the same effect. This gelatinized batter is the Tangzhong. The main difference between Tangzhong bread and other breads lies in the fact that starch gelatinization increases water absorption. This results in a soft and elastic crumb, delays staling, and caters to modern tastes.
1. Add 100g of bread flour to 500ml of water and mix until smooth.
2. Heat over heat while stirring constantly, then remove from heat when it reaches 65°C.
3. At this point, the batter will show traces or patterns when stirred.
4. Pour into a container, cover with plastic wrap to prevent moisture loss and surface skin formation, then cool to room temperature before use.