Hot rose sauce cones
By VicentaLakin
Add a certain amount of scalding (painted flour) to the pasta, increase the amount of water in the tissue, effectively lock the water, make the finished bread softer, slow the aging of the bread and prolong its preservation. It is better for families to make healthy bread without additives. This rosebread is made of hot seed. It's soft, flexible, sweet and fragrance
Recipe Recommendations
- high-gluten flour 310g
- scalding seeds 110g
- milk 90g
- egg liquid 40g
- yeast 4g
- soft white sugar 30g
- refined salt 2.5G
- corn oil 25g
- milk powder 9g
- rose sauce appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Hot rose sauce cones
1
Feeds are re-prepared by formula
2
Bread drums are then added to the boiler, milk, sugar, salt, corn oil, powder, flour, start and flour for 15 minutes, and yeast powder is added to 20 seconds of mixing, and the flour is mixed up until the extension phase
3
Moved to warm to fermentation 2-2.5 times the size of the pasta, poking the finger under the flour, unturned holes, and completed the first fermentation
4
The fermented pasta is broken into nine agents
5
Roll round, cover the membranes loose for 78 minutes
6
Take a loosely swirl and roll it from the left to the right to a third, slash it with a few blades
7
Put a proper amount of rose sauce on this side of the curl
8
Put your hand on the right to the left and close your head and put a rose-save-container on the bottom
9
When you're done, put it in the oven and put a bowl of hot water under it for a second fermentation
10
Clean fermentation is about two times larger, with milk brushed on the surface. At the same time, the preheat oven
11
Set the fire to 185 below the fire
12
Bread tissues are flat and soft