Mini taffy bread
By VicentaLakin
This mini taffy bread has been frozen and fermented in the freezer for 18 hours, the bread tissue is soft and flexible, the taffy sauce makes bread coils, the taste of smooth milk and fragrance and sweet honey
Recipe Recommendations
- high-gluten flour
- dry yeast 5g
- warm water 210g
- taffy sauce appropriate amount
- corn oil 27g
- light cream 10g
- soft white sugar 30g
- refined salt 3g
- whole egg liquid a little
- milk fragrance
- baking
- a day
- ordinary
Steps for Mini taffy bread
1
And pasta: Bread machines are then added to water, light cream, white sugar, salt, corn oil, high powder, dry yeast powder, 15 minutes and flour, and the pasta can be pulled out of the hand membranes during the pasta extension phase and finished and face (this match makes 12 mini taffles and 5 coconut toast)
2
Putting a nice piece of pasta in a silica bag and fermenting in the fridge for 18 hours
3
The fermented pasta can be used for approximately 50 minutes to 1 hour (23 degrees in winter). It's a cooled fermentation. It's very delicate
4
WE'LL SPLIT IT INTO 12 PIECES, WEIGHING ABOUT 24 G EACH
5
A moment after a spin round
6
Take homemade taffy sauce from the fridge
7
I'll take a nice, loose face
8
I've got a little taffy sauce
9
Shut up and finish the production
10
Put it in the oven. Put it in the electric oven, drop it in a bowl of hot water to ferment
11
fermentation up to one and a half times the size of the fermentation, surface brushing of the egg fluid, and preheating the oven to 190 degrees
12
When the surface is painted with egg fluid, the oven is returned to the preheated oven, mid-level, set to 190 degrees for 15 minutes
13
Out
14
Freshly baked bread cores, like sugar packs, will become sticky when cooled. You can have two tastes when a piece of bread is cold and hot