Milk glasses
By VicentaLakin
It's my first hand-painted face, and I'm very happy. The formula comes from love and freedom, with a large amount of milk and light cream in the squares, with a thicker fragrance of the finished milk, and a lot better to eat along the line. I put the material other than butter and yeast in a simple hand in the morning and in groups until noon, with yeast rubbing a little bit later, and then with a little bit of butter rubbing, although the hand was a little sour and much faster than I imagined. When the face is covered, it is put in a freezer, and at night comes home and takes the dough out of the fridge and then continues to circulate, thus making full use of the time。
Recipe Recommendations
- bread flour 200 grams
- low powder 50 grams
- instant dry yeast 3 grams
- fine sugar 38 grams
- salt 3 grams
- egg liquid 50 grams
- light cream 25 grams
- milk 90 grams
- butter 38 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Milk glasses
1
I spent half a day in a quiet place for materials other than butter and yeast with simple hands and grouping for more than 30 minutes. I added yeast for a while at noon and then put butter on it, in conjunction with the fall。
2
It's fermented to 2 ~ 2.5 times larger。
3
Noodles take out the exhaust, split into six, and roll in 15 minutes。
4
Take an ellipse。
5
Turn over, push down。
6
From top to bottom, seal。
7
Long behind them, flip them in the middle。
8
Both of them come out of the sideholes, but I'm wearing one of them, and I feel better。
9
fermentation lasts in warm and wet。
10
Finally, the fermentation ends, and the egg fluids on the surface。
11
180 degrees mid-level, 18 minutes or so, too dark to cover tin paper。