How to make Tiger-skin bread - VicentaLakin's Recipe

Recipe Recommendations

high-gluten flour 430 grams
fine sugar 100 grams
Baked milk powder 20 grams
butter 40 grams
potato starch 10 grams
cream cheese 150 grams
powdered sugar 20 grams
milk 330 grams
salt 5 grams
yeast 6 grams
egg yolk 60 grams
salad oil 5 grams
light cream 20 grams
lemon juice 10 grams

sweetening
baking
an hour
ordinary

Steps for Tiger-skin bread

1

Part one: soup formulations: 30 grams of high-weed flour and 130 grams of milk. Step: Flour and milk to the milk pot

2

When you're even, light fire

3

Keep mixing until it's full of face

4

After cooling, cover the film and freeze the refrigerator for more than an hour. I'd recommend a thick bottom pan

5

Part II: Bread system formulation: soup varieties (supplex materials), 400 grams of congested flour, 60 grams of fine sugar, salt, 20 grams of baked milk, 200 grams of milk, 6 grams of yeast, 40 grams of butter. Step: Materials other than butter and salt are placed in a face machine, which is mixed in groups at a low speed; (Chart 1) when the face is smooth and resilient, the butter and salt are added at a medium speed, the speed continues at a low rate to form groups, and then the speed moves into the membrane。

6

Scratch, cover, basic fermentation, about 80 minutes, room temperature. (Figure 2) Small tip: When the base fermentation is over, it is not piped and used directly。

7

4. The base fermentation ends with a noodle, exhausting the air and rolling and fermenting twice in an 8-inch square mould. (Figure 3) Small tip: The mould needs butter and a little flour。

8

The fermentation time was about an hour, and the noodles rose to the full 9 minutes of the mold, and a slightly larger template was covered (figure 4) and a heavy rock, which needed to be sprayed (see large figure)。

9

It has to be heavy. It's the bread tissue. baking: 180 degrees of fire, 170 degrees of fire, mid-floor, 35 minutes or so, while it's hot。

10

Part three: Tiger-skin making formula 60 g egg yolk, 40 g sugar, 10 g potato sodium, 1 g salt, 5 g salad oil, step yolk, fine sugar, salt blending, slow hairing with an electric puncher for about 8 minutes

11

It's completely white and very thick. At this point, the potato starch is added, and when it is evenly mixed, the salad oil is evenly mixed

12

You can't get too thick

13

Baking: 200 degrees of fire, 190 degrees of fire, mid-level, approximately 5 minutes. A little tip: Don't leave the oven while you're baked, watch, mark, see the colour, take it out immediately, tear the tarpaulin out of the heat and hang it。