Titilla bread
By VicentaLakin
Once upon a time, bread was made with a thin egg fluid. With butter, it slowly became less and less comfortable with the two. Like olive oil fragrance. Like the smell of no egg fluid. Some French stick. But not so hard. Very soft。
Recipe Recommendations
- high-gluten flour 400g
- olive oil 15g
- yeast 6G
- Tizigan 120g
- milk powder 10g
- white sugar 20g
- salt 8g
- qingshui 200g
- sweet and sour
- roast
- several hours
- simple
Steps for Titilla bread
1
Water, sugar, salt, olive oil。
2
Add high-banded flour and powdered milk. The yeast. Start and face program。
3
The raisins are clean and shredded。
4
30 minutes to the side, 20 minutes to the side。
5
I'm not sure if I'm going to be able to do this。
6
The oven fermented for an hour. Put a bowl of hot water at the bottom。
7
And then they're fermented twice as big
8
At the bottom, the bowl is hot. The oven is preheated at 140 degrees and will be warmed up and down for 20 minutes。
9
The finished product。