Cowbread
By VicentaLakin
Learning to bake for some time, after having mastered some skills, has always wanted to do something, for example, by doing something about the shape of the finished product. It's fun to see other people's croissants online. So I tried to do it myself. The croissants are commonly referred to as bread, and I do not make bread for two reasons. First, the bakers feel that way -- making bread is harder than making cake and cookies. In bread, it's the hardest. Second, the bread is made with special soufflés or wheat soufflés (if butter is not working well). And both the sofa and the ravioli contain transfat acid. Trans-fat acids are very harmful to humans, and chronic ingestion can induce cardiovascular diseases, diabetes and cancer. To take a step backwards, even if it is a taste sacrifice to replace soy oil with butter, more oil can easily lead to obesity. The croissants don't taste soothing, but they taste good. Good, good, healthy. Isn't that what we're after for
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- butter 20g
- eggs one
- water 130g
- white sugar 30g
- yeast 3g
- milk powder 30g
- sweetening
- baking
- several hours
- ordinary
Steps for Cowbread
1
The white sugar, eggs, water is placed in the container and mixed evenly。
2
Flour, yeast, milk powder, and pasta are added until the surface is smooth。
3
Add soft butter and rub it again until the face of the face is smooth。
4
Put the covered noodles in the freezer for 10 minutes。
5
The face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the child of the child of the child of the child of the child of the child of the child of the child of the child。
6
Covered with a film or damp cloth, with a face of 10 minutes。
7
Zipper, cut to the corner, cut into a parallel waist triangle。
8
The triangle is rolled from the bottom, with a bullhorn。
9
• Placing well-structured bread in the ovens and putting it in the ovens, moving it to the fermentation slots, which are 1.5 times the original volume。
10
Take out the fermented bread and brush the surface with egg fluid。
11
In a pre-heated oven, baked, 160 degrees on fire, 130 degrees on fire (placed on the 2nd floor in the penultimate level) and then baked to the surface in 15 minutes。