Butter bag
By VicentaLakin
Instead of butter, the bread used a large proportion of the light cream, the liquid being light cream, milk and eggs without a drop of water. It smells like bread and milk and it's so soft and delicious。
Recipe Recommendations
- high-gluten flour 250g
- eggs one
- milk 50g
- light cream 80g
- yeast powder 3g
- sugar 30g
- salt 2g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Butter bag
1
Put all the light cream, 40 grams of milk and eggs in the bread can, salt and sugar
2
The last drop of flour and 2 grams of yeast is followed by the opening of a meta-face program, which is made of Chinese species by irritating the face of the flour and smoothing the refrigerator to double the fermentation size。
3
Tore up the fermented Chinese into a bread can, and 1 gram of yeast powder melted into it with 10 grams of milk
4
Open the face-to-face program, until I rub the face-to-face into an extension, and I use a face-to-face program. Depending on the situation of your own bakery
5
It pulls out the resilient film
6
The covering of the film continues to ferment to 2-3 times the size。
7
It's a nice pasta ventilator
8
Take a noodle, gently rub it from the end, and grow the strip
9
When you grow up, you keep your mouth shut
10
Put it all in the oven。
11
Wet protection is twice the size of fermentation, surface omelette, and cuddled with corset sauce
12
The oven is 180 degrees preheat for five minutes and will be in the oven for 15 minutes。