White ball
By VicentaLakin
We'll share a good one with you today. Delicious. Tasty bread. I'm not speech disease or stutter. It's just to emphasize that it's really good. My Queen Mother is a Shanghaiian, and comrade carrots grew up in Shanghai, and he used to say that the white ball from the Silent Bread Room is the best bread he's ever had! So the hill is a white ball, which is necessary. When you rub your face, it smells like a fragrance, some like a Hokkaido milk toast. And then, the hands were fragrance, so they didn't wash their hands. The baked bread, certified by carrots, the soft skin, the taste is very similar! But there's no fragrance in the bakery! I personally think this is perfectly understandable and acceptable. The bakery, there's no need to add perfume or anything like that
Recipe Recommendations
- high-gluten flour 270G
- whole wheat flour 30g
- eggs 50g
- milk powder 30g
- qingshui 150g
- quick-growing dry yeast 4g
- unsalted butter 40g
- powdered sugar 45G
- fine salt 5g
Steps for White ball
1
(b) Post-oil, mixing of materials and crushing into groups, which is almost in a state of complete expansion, i.e., capable of pulling out relatively strong thin film
2
The face is very smooth at this time
3
(b) Placing the noodles in containers, covering them with film, and fermenting them in warmth
4
About an hour and 20 minutes later, the noodles fermented to 2 ~ 2.5 times the size of the original volume
5
Take the noodles out, put them on a silica pad, and vent
6
(a) Split into nine small groups of essentially identical sizes
7
(b) round formation
8
(b) Placing noodles on molds
9
The surface is sprayed with fresh water, placed in warm and wet areas, and re-fermented
10
About 50 minutes later, the noodles fermented to 1.5 ~2 times the size of the original volume
11
The oven preheats 190 degrees. After the preheating, the moulds are sent to the oven, with a middle upper and lower fire, 180 degrees and baking for about 20 minutes. I baked it to about eight minutes, and it was darker, then moved to the lower middle and covered with tin paper. Once the bake is finished, the oven will be released and the hand will remain warm in the room so that it can be stored in a bag。