Light cream bread
By VicentaLakin
It's very soft and uncomplicated, and salt and sugar fermented the noodles and then added to it, and it's easy to get out of the film, which adults and children like. The original milk was 38 grams, followed by flour intake, with about 15 grams added, and the second time it took just 50 grams of milk, so the amount of milk had to be added to and reduced by each household flour intake. Material 1: High powder 250 g, full egg 40 g, milk 38 g + 15 g, light cream 90 g yeast 4 g material 2: white sugar 60 g, salt 2 g
Recipe Recommendations
- high-gluten flour 250 grams
- light cream 90 grams
- milk 50 grams
- whole egg liquid 40 grams
- yeast 4 grams
- soft white sugar 60 grams
- salt 2 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Light cream bread
1
Prepare food。
2
Material 2 is programmed for the use of a bakery, and egg fluid, milk, light cream is added to the bakery。
3
Add bread powder and yeast。
4
Scratch it to smooth face。
5
The noodles are fermented twice as big。
6
Take the fermented noodles out of the torn pieces and add material 2: white sugar and salt。
7
And then you rub the noodles to full expansion. The film is not easily punctured, or the edge of the eye is smooth. And then the noodles slide back to the toaster for 15 to 20 minutes。
8
The fermented noodles are removed, the bottom is up, folds, exhausts。
9
After the venting, the noodles were divided into nine. Roll round. Put it in the mold for double fermentation。
10
Bread is fermented to 1.5 or twice the size. Spill eggs and sesame。
11
The oven is preheated at 175 degrees for approximately 15 to 20 minutes. By the temper of the oven。