A crowned bread

Prepare the material, weigh it. The dry yeast is put in warm milk, 10 minutes still. It was then mixed with 280 grams of medium-sized flour, rubbed in a smooth pasta and placed in a warm place for about an hour of fermentation. It doesn't take much time to rub the face, and it's okay to form it。

The phase of real suffering is now under way. In the fermenting of the fermented pasta, all the material of the main noodle is mixed, because there are eggs and milk, and this side is a pile, it's not a rag, I use a razor, it's not even made. We can only suggest that our face-to-face colleagues stay here. When China mixed up with the main noodle, it started out as a piece of mud, with its hands and silica pads all stuck together, and you could really cry, you could set up a song or a movie in advance and relax with the mud. About five to seven minutes later, the slurry was able to form a noodle, and I scraped the face off my hand and on a silica pad with a razor and then the meat, in less than 10 minutes, it was completely out of hand, and then 10 minutes was able to rub it into an extension, and I made five of this bread, and this 20 minutes was fully extended。

Now add butter and rubbing, or go to the expansion phase, but this is a short period of about five minutes. Then the final shape of the pasta is fermented in a warm place, for about an hour, and this one will be observed at any time, and the handpaper will be inserted into the noodle, and it will be fine if the little hole does not collapse. I don't have any plans. I was in pain. I think I'm going to drink

It's time to start rubbing balls. The way to excrete the fermented pasta first, the way to turn it into large pieces with a cane. You can hear the sound of the fermented noodle bubble. The ball was then rubbed, the face was divided into 210 grams and the rest into eight small balls. Then you roll for 15 minutes. It's easy to find a bowl, not too big, in the middle of a pizza plate, with 210 grams of pasta splattered into thin pieces, as if the mouths were on the bowl, and the surroundings were spread evenly on the pizza plate。

Split the face of the bowl into eight equals with a knife, make sure that it matches every little ball, don't slash it, then pull it off the bowl and tie it down to every little ball, and crush it with a chopstick or a petal with my hand on it. I didn't notice it when I first did it, and then when I fermented it, I pressed it, and all the stuffed bread was pedaled, and it didn't look good。

Take the bowl out slowly, that's how it is. If a colleague finds it particularly difficult, he can press the ball with a small flat spoon and remove the face of the bowl one by one. Listening to a cook, it's a sticky hook on a wall, a sticky bowl, maybe。

And then it starts with fermentation, and it takes time for everyone to take control of it, and it's just one little hole left in the middle

Here's the little trick that the flowers invented themselves, which was just taken this morning to show you, to make sure that the mid-emptiness of the flower in the baking season has not been completely occupied by the hateful noodles. Let's make ourselves a mold, cut it in half with an ordinary handpiece, wrap it up with oil supplies, put two extras into the oilbri, put them in the middle of the noodles, and keep them pretty。

THE FERMENTED BREAD IS FULL OF EGG FLUID, WHICH CAN BE COVERED WITH WHITE SESAME. THE OVEN IS PREHEATED 190 DEGREES AND 5 MINUTES. IT IS THEN BAKED ON THE LOWER FLOOR FOR 10 MINUTES, WHICH MUST BE COVERED WITH TIN PAPER AND THEN PUT IN AND TURNED 175 DEGREES FOR 25 MINUTES. I TRIED IT FIVE TIMES, NO PROBLEM. IT'S A REMINDER THAT IT'S A PAIN IN THE ASS