The borscht
By VicentaLakin
fermented bread, cut open in the middle, squeezed into thick, soft butter, sifted on the surface with egg fluid, sifted with a thick layer of sugar powder, baked through the mouth, not only in aroma, but also in a soft spot, very favoured by a son who loves butter。
Recipe Recommendations
- high-gluten flour 150 grams
- milk powder 15 grams
- unsalted butter
- white granulated sugar 25 grams
- salt 1.8 grams
- whole egg 15 grams
- water 75 grams
- Angel high-activity yeast 1 teaspoon
- sweetening
- roast
- several hours
- simple
Steps for The borscht
1
(b) A process whereby all raw materials, except butter, are placed in a bakery, a 30-minute process (note: in the order of liquid first, then powder) to activate the bakery, and a softened butter is added to the remaining 10 minutes; and, after the face is finished, a process to produce the bakery
2
(a) Take out the fermented noodles, rub them on the panel, break them into four pieces, roll round and ferment them for 15 minutes in the middle
3
Then flatten the fermented face of the middle, roll it with a scepter, roll it from top to bottom, squeeze it tight, and become the olive of the two sides of the medium drums, and put the fermented face of the face into a grill with oil paper
4
(b) A secondary fermentation of about 40 minutes using the oven ' s fermentation function until the face is twice as large as the original one; the fermented face is removed and placed in the room for a few minutes so that the surface of the face is slightly dry and a long mouth of about 1 cm is drawn at the top of the face
5
Squeeze into soft butter
6
(b) Brushing the face of the noodles with a full egg fluid
7
Scanning a thick layer of sugar powder
8
A preheated 190-degree oven, with a fire up and down, mid-level, about 15 minutes, and only until the skin is yellow
9
Roast online cooling