Sakura butter bag
By VicentaLakin
the rest of the cake's cream is too dry and wasted. squeeze into bread. when the cream is served, the powdered wilton is added, and the spares are very tender and soft. it's called a cherry butter chop, because it's pink like a cherry petal
Recipe Recommendations
- bread flour 280 grams
- Beat the light cream
- sugar 10 grams
- yeast 4 grams
- milk 120 grams左右
- egg white 35 grams
- salt 3 grams
- butter 20 grams
- sweetening
- baking
- several days
- ordinary
Steps for Sakura butter bag
1
Milk warms, pours into yeast and mixs evenly for a few minutes. It's even with flour, cream, sugar
2
All the materials in the dough are evenly mixed so that they can be ploughed. Put it in a bag, close it, put it in the freezer room, and freeze it for about 24 hours
3
In the basin, you can measure omelet, sugar, salt
4
Cut the dough into small pieces, even with egg clean, sugar, salt
5
It's smooth, smooth, it's smooth, it pulls out a thick film
6
Join the butter, the noodles, the butter is fully absorbed
7
Flour rolls through the extension phase, smoothing out, bubbles appear, and thinner film can be pulled out. Cover the film and calm the face for 30 minutes
8
After 30 minutes, the dough was divided into an average of six equals, approximately 90 grams each. Cover the film and relax for about 15 minutes
9
Take a noodle, turn it around, roll it up and down
10
Keep your mouth shut
11
Put it in the oven and leave room for the noodles. fermenting in warmth. Once the fermentation is complete, displays the egg brush and water at 1:1, the oven 180 degrees, about 20 minutesSakura butter bag Make Tips
I used a Sanwei baking pan, size 22x22, depth 4.7 cm, and 280g of flour exactly fills one pan. You can also use a 250g loaf recipe. 250g to 300g of flour roughly fills one pan.