Soup bouquets
By VicentaLakin
Like the soft kind of liquid and soup bread. A meal bag, a soy milk, a fruit. A nutritious breakfast is enough..
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 100g
- instant dry yeast 4g
- fine sugar
- salt 8g
- milk powder 20g
- egg liquid 50g
- water 110g
- butter 50g
- Liquid type: High-gluten flour 150g
- Liquid type: water 150g
- Liquid type: Dry yeast 1g
- sweetening
- baking
- several hours
- ordinary
Steps for Soup bouquets
1
Liquefied materials: yeast + hot water released, five minutes static, high powder added. It is often fermented to the interior, filled with bubbles, and is placed in a freezer for more than 16 hours. The above figure is a frozen seed。
2
All the main materials, except butter, are placed in a bread bucket, which is mixed to a smoother face group and added to the butter。
3
Smuggle to the point where you pull out thicker film. House temperature is based on fermentation, which is double-2.5 times larger, and lower temperatures in winter can be fermented directly in a bread barrel. The inside of the barrel is boldly covered with a wet cloth and a lid。
4
when the basic fermentation is complete, the noodles are ventilated. it is then divided into the desired size. it's better to have the same size of the noodles in the same dish, in electronic terms, 100 g big, 50 g small. cover membranes for 20 minutes。
5
I've got some shapes。
6
Meat pine buns
7
After getting involved in the pine, the side was thinned and rolled up。
8
When the shape is fixed, the oven is fermented twice as large and the general oven is fermented for about 45 minutes。
9
Another plate brushed with egg fluid and squeezed with salad sauce。
10
170 degree oven preheat, 12 minutes mid-level。
11
170 degree oven preheat for 16 minutes in the middle。
12
the extra little noodle, with a 10-g little ball bag, cute to say. 170 degrees, 10 minutes。