Creamed caramel hand tore
By VicentaLakin
Cream sauce, which is definitely a ploy for bakers, is not forbidden. It can be used not only as a baking sauce for bread or cake, but also as a raw material that can be added directly to bread pasta or pasta. Either way, the taste of the finished product will be greatly improved and will bring you a sweeter satisfaction. This time, this bread was made, and there's another effect of butter syrup, which is to color the bread and make the baked bread beautifully golden
Recipe Recommendations
- high-gluten flour 200g
- Full-time milk
- cream caramel sauce 25g
- unsalted butter 10g
- sugar-tolerant yeast 3g
- butter 10g
- fine sugar 10g
- fine salt 3g
- milk fragrance
- roast
- several hours
- simple
Steps for Creamed caramel hand tore
1
Dissolve yeast powder in hot milk and mix materials other than salt and butter
2
(a) Post-oiling, with the effect of crushing the face of the face into a fully extended state, i.e., a thin and tenuous film that can easily be pulled
3
The noodles should be smooth and not sticky
4
Put the noodles in the mold, cover them, put them in the warm, and do basic fermentation. In winter, the room is warm enough to use the oven ' s fermentation function
5
After about an hour, the noodles are sent twice the size of the original size, dry powdered with their fingers, piercing the hole without convulsing, and basic fermentation ends
6
Take the noodles out, vent them, turn them into squares
7
The flat division of the noodles into 4 equals
8
(b) Combining cream caramel and butter in sauce, and then taking about two thirds of the quantity, evenly on the split face
9
Overlapping four faces
10
Four more folded noodles, etc
11
The molds are coated with oil and powder, and the small pieces of flour are split around the middle chimneys. It is then covered with a filament, which is repeated fermentation in warm and wet areas. If room temperature is low, the oven fermentation can be used
12
About 50 minutes later, the noodles fermented to 1.5 to twice the size of the original volume. One third of the remaining cream caramel sauce is brushed on the face of the dough
13
The oven preheats 190 degrees. After preheating, the mould is sent to the oven, 180 degrees, lower and lower, up and down, and baked for 15 to 20 minutes, to the surface group swells and the surface is yellow
14
When the bake is over, the oven will be out, the bread will be placed for a little while, the bread will be demoxified on the net, and it will remain sealed until the house temperature does not burn. Before eating, the surface is covered with sugar powder or fine coconuts。