Jelly bag
By VicentaLakin
Recipe Recommendations
- high-gluten flour 350 grams
- eggs 40 grams
- milk 170 grams
- yeast 4.5 grams
- butter 30 grams
- milk powder 15 grams
- sugar 40 grams
- salt 2.5 grams
Steps for Jelly bag
1
High-banded powder of 350 g, sugar 40 g, eggs 40 g, milk of 160-170 g (add, as appropriate), yeast of 4.5 g, salt 2.5 g, powder of milk of 15 g, butter of 30 g. Flour, other than butter, is placed in bread-crumbs。
2
In the milk
3
Start-up and face-to-face, 1 and face-to-face extension。
4
Add softening butter, re-starting and face-to-face programs, and rubbing them into a smooth, thin film extension phase。
5
...and fermented to 2-2.5 times the size of the fermentation in the warm of the covered film。
6
And take out the fermented noodles
7
Split into six pieces by pressure exhaust and 15 minutes of flavour laxity on the cover of the roll。
8
I'm not sure what I'm talking about。
9
Turn around and roll。
10
And re-emergence。
11
..into strawberry jam
12
And in turn, dispose of all the bread embryos and put them in the oven。
13
Put water in the oven and ferment twice as big
14
The fermented noodles
15
170 degrees 20 minutes up and down the middle of the fire。
16
After roasting, take out the dry bag and save it。