It's a super-sweet
By VicentaLakin
Breakfast is rare
Recipe Recommendations
- high-gluten flour 180G
- low-gluten flour 40g
- butter 30g
- fine sugar 45G
- salt 1/2 teaspoon
- egg liquid 25g
- yeast 3g
- water 110g
Steps for It's a super-sweet
1
Preparation materials
2
Pour flour, salt, sugar, dry yeast into the bowl, even with your fingers
3
All the egg fluids that are pouring in, the water continues to mix up to the flour that basically forms the flour, and when there's no scattered dry flour, you can pour it into the bread machine and wipe it
4
When you get to the noodle, you add butter and you mix it up to the expansion stage
5
It's gonna take a little bit longer to get out of this stretch
6
I'm gonna put a fermentation film in the bowl
7
It's fermented twice as big, and it's fermented with flour on its fingers, and the holes that come out of it don't shrink or collapse
8
The fermented pasta is pumped out of the air with its hands, flattened on the board, pulled with a stick, and the gas in the pasta is discharged as far as possible, divided into eight equals, 50 grams each, rounded up, properly placed on a grill with oilpaper. Move
9
Put it in the oven, set up the fermentation function for the last fermentation
10
Preheat the oven 170 degrees up and down, brush a thin layer of egg fluid on the fermented face
11
Put it in the oven, bake it for about 25 minutes until it's yellow
12
Out