All-meat
By VicentaLakin
I've been trying to make this beautiful bread, and I've been working on it, and I swear to God, I'm going to be an iron arm cook, but I'm not exaggerating. I just feel like I'm making bread once in a while, and it's that machine, and I'm doing a lot of washing, and I'm not doing much on the front, and I'm going to be able to do it。
Recipe Recommendations
- whole wheat flour 220 grams
- butter 30 grams
- milk 70 grams
- qingshui 20 grams
- eggs 1 piece
- high-gluten flour 110 grams
- warm water 60 grams
- white granulated sugar 10 grams
- yeast 3 grams
- sweetening
- roast
- several hours
- ordinary
Steps for All-meat
1
High-strength flour, yeasts, white sugar, warm water and smoothing in the fridge for one night。
2
The whole wheat flour fell on the case, adding milk, eggs, fresh water and fermented noodles began to rub their faces。
3
When it is able to pull out the thick film, it is added to the butter and continues to rub it until it can pull out the thin sheet of paper。
4
Round the bowl and put it in the warm for the first fermentation。
5
When it rises to two to three times the size of the original, it removes the flute。
6
Split the small agent into strips and ferment for 15 minutes。
7
Take three pasta, rub it in a long strip, pull it together。
8
Make a big braid and close your legs。
9
Round and round。
10
One head through the middle and the bottom。
11
Put it in the oven for a second fermentation, when it's twice as big, brush the egg fluid, spray the sesame, enter the preheated oven, 165 degrees, mid-level, top-fire, 40 minutes。