Milky fragrance
By VicentaLakin
Recipe Recommendations
- high powder 260 grams
- egg liquid 50 grams
- milk 100 grams
- salt 3 grams
- yeast 4 grams
- butter 35 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milky fragrance
1
All materials except butter are placed in the basin。
2
It's so smooth that it can't be dry powdered。
3
Roll in the bread bucket, start the bread machine and the face program. Bread machine to work。
4
Flour slid to the expansion phase with softened butter, continuing near full。
5
End of the face-to-face procedure, remove the face-to-face, cover the film or wet towel, and base the fermentation。
6
The noodles fermented twice as big and the first fermented was finished。
7
Take out the noodle, fully ventilated, split the roll round into eight equal sizes, loose for 10 minutes。
8
It's an ellipse, with a thin bottom。
9
Turning over, starting from the top to the bottom, closing the mouth and making it olive-shaped。
10
Get ready, keep your mouth shut down, and then put it on a board of oilpapers, with the right distance。
11
The second fermentation is twice the size of the bread-bearing embryo, with an all-embracing plaque on the surface。
12
The oven is 200 degrees preheated, moved to 190 degrees of fire, 170 degrees of light fire, and placed in the mid-level of the oven. Baking time is 18 minutes。
13
A nice little bun。