Pondomi toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- ice water 195 grams
- yeast
- butter 15 grams
- lard 15 grams
- salt
- sugar 24 grams
- milk powder 12 grams
- sweetening
- roast
- several hours
- divine level
Steps for Pondomi toast
1
High-banded flour of 300 grams, ice water of 195 grams (water plus 2/3 and the remaining 1/3 increases and decreases, as the case may be), sugar of 24 grams, salt of 5.4 grams, milk of 12 grams of yeast 3.6 grams, pig oil of 15 grams, butter of 15 grams and butter of materials other than butter are placed in bread drums。
2
The start-up and face-checking process was followed by a slightly smooth state-checking extension of the face on the surface。
3
Add softened butter and pig oil, re-start and face program and after face program。
4
Once again, a face is removed slowly so that the face is able to tear open a tough thin film, pierced with its fingers, and the edge of the hole is smooth, and the face is covered。
5
He fermented 2 to 2.5 times bigger
6
Take the air out of the noodle and split it into three rolls and 15s
7
Open up and down
8
It's rolling again
9
You can put it in the oven when it's fermented to eight points full。
10
The oven's 220 degrees preheat, 40 minutes on the lower floor