Tore it up
By VicentaLakin
It takes courage to make bread in the winter of Gangnam! It's cold out there! There's no way to turn on a heater! It's good to get up in the morning and start cooking right now
Recipe Recommendations
- high-gluten flour 170g
- low-gluten flour 30g
- fine sugar 50g
- butter 20g
- butter slices 70g
- milk powder 12g
- eggs 40g
- salt 3g
- dry yeast 4g
- water
- sweetening
- baking
- a day
- ordinary
Steps for Tore it up
1
low-banded flour, 30g high-banded flour, 170g fine sugar, 50g milk, 12g eggs, 40g salt, 3g dry yeast, 5g water, 88g, first liquid, then powder. category
2
one phase is over, 20 g butter is added, and we can continue to start and meet until the noodles rise and open, and we can barely form a film
3
The fermented pasta is fermented for an hour to 2-2.5 times the original size. I used a toaster to ferment
4
The fermented pasta is pumped out of the gas with its hands and quenched in the room for 30 minutes. When the noodles are loose, the butter will be ready for dressing. Slice 70 grams of butter and lay it in a bag. Scratch the butter with a cane, scrambled with a scrawny cane, scrambled with a scrunch. Put the butter in the middle of the fined face5
Put the butter in the noodles. Keep your mouth shut
6
With a cane, the face wrapped in butter is once again turned into a rectangular thin face, which is turned from one third of the end of the face to the middle and from one third to the middle. This is the first 30% discount
7
And then it's turned on with a stick. I repeat, it's a 30% discount. This is the second 30% discount
8
Put three folded pieces back in the freezer for 20 minutes, re-open the squares, make a 40% discount
9
Four-quarters of good face, 20 minutes of cold laxity and thinness. Snippets
10
CUT THE NOODLES INTO SIX LONG STRIPS, ABOUT 2.5 CM EACH
11
Take three, cut your face up and put it in the mold
12
It's a double fermentation
13
The oven is preheated at 220 degrees, baked for 10 minutes, coated with tin paper, and the oven turns 165 degrees for about 15 minutes
14
It's a baked hand tore bag. It's a little coldTore it up Make Tips
My lesson: After the final fermentation, an egg fluid was painted, and the final product was not clear! It means that the surface doesn't brush the egg fluid, and because of the high temperature, it's important to be careful. It'll take some time to freeze and relax when it's too late