The borscht
By VicentaLakin
When I used to work, there was a bakery near the office, where the borscht was very delicious, and the taste was strong and the smell of milk was very good. But not anymore. I did it twice when I found it online, but it's not as good as in the store, but it tastes good and it smells good
Recipe Recommendations
- bread flour 200 grams
- sugar 30 grams
- milk powder 30 grams
- salt 1 gram
- yeast 3 grams
- whole egg liquid 30 grams
- water 100 grams
- high powder 200 grams
- low powder 100 grams
- condensed milk 60 grams
- butter 50 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for The borscht
1
All the materials of the old noodles (bread powder 200 g, sugar 10 g, milk powder 6 g, salt 1 g, yeast 3 g, whole egg fluid 25 g, water 100 g) were put together and fermented up to 2.5 times the amount of warmness that could be placed on the surface slightly smooth。
2
All materials to be used by the main noodles except flour (30 g sugar, 30 g milk powder, 3 g salt, 3 g yeast, 60 g milk, 30 g whole egg fluid, 100 g water, 50 g butter) are mixed。
3
10 grams of milk and 5 grams of water mixed up equally. It's for the bread. It's not a formula
4
The fermented old noodles are cut into small pieces into the liquids of step 2。
5
Add flour (200 grams of high powder and 100 grams of low powder) to the extension phase, with 30 minutes of laxity in the covering film。
6
It is divided into 100 grams of each, tumbled into droplets and laxity for 10 minutes。
7
Take a noodle, open it up to the top and pull it down。
8
From top to bottom, shut down and put it in the oven。
9
When the fermentation is twice as large, the surface is brushed with a mixture of milk and water in step 3, cutting through the bread surface with sharp blades and softening the appropriate amount of softened butter (outside the formula) at the opening。
10
The oven is preheated, 180°, up and down, mid-level, about 20 minutes。
11
Brush the melted butter when it's out. Look at the effect of Lars。