Tea and pine bread
By VicentaLakin
Thank you for the opportunity to have the experience of the ultra-quiet bakery! When you open the wrapping, the face of the bakery is really bright. It's nice to have champagne in the red. Very high-end atmosphere. Of course, it's also great inside a baker, with a two-barrel in it, making the bread more delicious. But, of course, the bread's focus is bright: super-quiet. It's hard to hear it work when you mix it up
Recipe Recommendations
- bread flour 290g
- matcha powder 6G
- milk powder 6G
- pine nuts 100g
- yeast 3g
- water 130g
- eggs 50g
- white sugar 60g
- salt 3g
- corn oil 30g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Tea and pine bread
1
pour 130g water and an egg into a bread bucket
2
add 60 g white sugar and 3 g salt
3
into 290g bread, 6g milk
4
add 6g tea powder
5
Set up the bagel
6
then put the yeast in the yeast box, press the european bread program, 750g, medium, three hours
7
Clean up the pine and put it in an oil-free pot for a minute
8
When we're done, we'll open up
9
Ten minutes later, the band's done
10
Join pine in two minutes
11
pour 30 g corn oil for 10 minutes
12
You can pull out the film
13
Get the fermented noodles out of the air
14
Split into three pieces
15
Scratch the same size and length
16
Then we'll put it in three. We'll squeeze it on both ends
17
Put it in the toaster. Two rounds
18
You can ferment to two
19
And on the surface, full of egg fluid, and some pine nuts. Forty minutes
20
When it's done, it's cool. Slice, cut the pieces for your choice