Hokkaido flower bread
By VicentaLakin
Hokkaido bread eats everything, soft tissues are like the skin of a baby, and its formulations are sampled, not just in the mountain form of toast bread, flat tops. It's not the same, but it's different
Recipe Recommendations
- Jinxiang bread flour 250 grams
- fresh yeast 5 grams
- milk 73 grams
- protein 37 grams
- fine sugar 40 grams
- light cream 55 grams
- butter 20 grams
- salt 3 grams
- almond slices appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido flower bread
1
Chinese: The gold is like 175 grams of maggot milk, 73 grams of yogurt, soluble the Chinese ygurt in a warm milk, and then put it in a bread drum with other Chinese ingredients. Internal
2
Open the engine
3
After rubbing into a smooth noodle, the warmth is used for basic fermentation
4
By about four times, the launch was at a low level。
5
When the Chinese are ready, cut into small pieces
6
With the exception of butter, first the main noodle liquid is partially poured in
7
Then put the flour in
8
Scramble to extend can pull out a thick film
9
Add butter
10
Scratch the entire mural
11
30 minutes in the warm
12
After the loose pasta takes out the exhaust, it splits into six on average
13
Rolling Circle
14
Put butter on it
15
Put the noodles in the cake model and put them in the oven to start the fermentation function。
16
fermentation up to two times the size of the surface, with a thin layer of egg fluid。
17
Put on a proper American almond tablet
18
The oven is 180 degrees preheat, then adjusted to the lower and lower level of 175 degrees, with a fire up and down for about 30 minutes。
19
It's off the grid
20
It cools off on the grillHokkaido flower bread Make Tips
Xiao Yingzi's Tips: 1. Every oven has its own personality; please adjust the time according to the actual temperature of your oven. 2. If you notice the bread is browning too heavily during baking, you can cover it with aluminum foil halfway through. 3. Try not to leave the oven during the last few minutes of baking.