Bly
By VicentaLakin
It's been a long time since I've been looking at the silos, shopping on New Year's Day, and it's almost enough to bake. I've only been thinking yesterday about what my son's New Year's party needs to do with a little butter and flour, and I'm sure one of the toasts can't be divided, but I think of Little Brie, but I don't know if the old noodles can or can't, and today's son says it's a good thing. It's an innovation that adds to the soybeans, and it divides at will 47 of its sons. The raw material is a self-inflicted formula available for reference purposes only。
Recipe Recommendations
- bread flour 350 grams
- milk powder 12 grams
- water 185 grams
- egg liquid 35 grams
- white sugar 50 grams
- baking powder 5 grams
- salt 4 grams
- butter 30 grams
- bean paste appropriate amount
- cooked sesame appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Bly
1
The main bread raw materials are fermented in the warmth of the wet cloth, when they are put in the bread drums, rubbed with butter after about five minutes, and when the sweet bread program is rolled into the extension phase。
2
A fine noodle vents, rubbing around 14 grams into droplets。
3
Long and thinner。
4
Squeeze some bean sand on it。
5
Roll it up, and roll it down a little bit。
6
Put it in the oven, brush the egg fluid, sesame. It's hardly fermentation, it's time-consuming and it's particularly small。
7
175°20 minutes in the middle of the preheated oven。