Brewerberry bread
By VicentaLakin
Brio is very famous for French bread, made of a lot of eggs and butter, with a greasy skin and super soft inside. French locals use Brioche as a snack or as a dessert. This bread, which is a high-oiled noodle, is very taboo about fermenting in a high temperature environment, which would otherwise be heavily oiled and because of its high content, has a pitiful taste of bread。
Recipe Recommendations
- high powder 165 grams
- fine sugar 15 grams
- salt 3 grams
- yeast powder 3 grams
- whole egg liquid 70 grams
- milk 10ml
- soup seed 30 grams
- butter 70 grams
- light cream 200 grams
- fresh strawberries appropriate amount
- powdered sugar appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Brewerberry bread
1
The post-oil method is to mix all pasta raw materials into a bakery to the extended stage and to encapsulate the membrane with cold fermentation for approximately 70 minutes。
2
When the cold fermentation is completed, it is divided into six pieces, rolled round and loose for 15 minutes。
3
The loosely fermented pasta is slightly large, in the form of a tortilla, and is placed inside the mould for about 30 minutes in a warm and wet place。
4
When the final fermentation is completed, a full egg fluid is painted on the face of the face and a gas hole is inserted on the face of the face with a fork in order not to swell in the middle of the baking。
5
The oven is preheated, with 180 degrees of fire, 150 degrees of fire and approximately 15 minutes of baking。
6
Cream cream with thin sugar. (Casta sauce in original.)
7
Squeeze on the baked bread。
8
Let's get your dry strawberries on it and sift the sugar。
9
Completed Chart
10
Completed Chart
11
Completed ChartBrewerberry bread Make Tips
in baking is the heating of flour with water, so that the starch is pasted, or when the hot water of different temperatures is added to the flour. the pasta is soup. the biggest difference between soup bread and other bread is that as a result of increased water intake as a result of starch paste paste, bread tissues are flexible and slow to age and adapt to modern tastes. 1, 100 g high powdered evenly in 500 ml water. 2. heat the fire and keep mixing, when heated to 65 degrees. 3 at this point, there is a way out of the pasta. 4 in packagings, covered with a fresh cover to prevent water loss and surface cortex, and then reduced to room temperature for use。