Cream bread
By VicentaLakin
This is a formula from a light cream toast. I prefer to make food packs to make time and food easier than toast. The recipe for the soup, with the soufflé on the surface of the food pack, is the sweet, soft bread that adds a taste。
Recipe Recommendations
- high powder 200 grams
- low powder 50 grams
- light cream 60 grams
- egg liquid 40 grams
- sugar 35 grams
- salt 3 grams
- yeast 3 grams
- water 20 grams
- butter 25 grams
- almond powder 10 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cream bread
1
Twenty-five grams of water mixed
2
The little fire heats it up to thickness and makes soup。
3
10 grams of low powder, 10 grams of almond powder, 10 grams of butter, 10 grams of fine sugar。
4
Refrigerated by plating your fingers into particles。
5
The soup is placed in a bread-crumb and then, in the order of the liquid before powder, into all pasta material except butter (sugar and salt to the corner), initiating a laminate procedure。
6
Add butter and start a new face rub to the full expansion phase。
7
It ferments to about twice the size of the flour, poking it on the top and not convulsing。
8
The fermented noodles flow round。
9
Splits the dough into several rectangular rectangles according to the size required. I've got ten
10
The bakery is fermented twice。
11
The bread is fermented up to about twice the size of the egg fluid。
12
Sprayed with pre-cooked souffles, placed in a pre-heated oven of about 180 degrees for 20 minutes。