Refrigerated liquid seeded net bread
By VicentaLakin
Refrigerated liquids are fermented casseroles that contain relatively large amounts of water, allowing enough time for the yeast to ferment through long periods of cold, cold and slow fermentation in the refrigerator to ferment, so that the bread produced is so thin, so flexible and so fermented. When I had a bowl of oatmeal soy sauce on my hands, I used the soy sauce to rub the main noodle, to layer it up, to coat it with milk, and then I made a net covering on the face of the noodle. This party referred to the production of the “Lean Silent” by the gourmets, with minor changes。
Recipe Recommendations
- high-gluten flour 100 grams
- qingshui 100 grams
- dry yeast 1 gram
- condensed milk appropriate amount
- surface brushing egg liquid a little
- salt 3 grams
- butter 30 grams
- soybean milk 90 grams
- yeast 4 grams
- fine sugar 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Refrigerated liquid seeded net bread
1
Liquefied materials entering the basin
2
You mix it with chopsticks, blindfold it, ferment it in the room for an hour, then freeze it in the fridge for more than 16 hours
3
Prepare the liquid and bread main noodles. Okay
4
I'll put liquid, sugar, salt, soybean in the bucket first
5
And pour flour and yeast
6
Commencing the face-painting program
7
It'll just take the transparency film out
8
Noodles are rounded and basic fermentation in the drums
9
When the noodle is 2.5 times larger, the finger drops the flour, puts a hole in the top of the noodle, doesn't collapse, does ferment
10
The noodles are taken out and placed on the mat, divided into two or three
11
Ten minutes of discomfort; one of the large swabs is long, with a coat of milk on it
12
The two sides fold into the middle
13
I'm going to put a layer of milk on the top and put it in a two-pound toast box
14
The other large piece of pasta is processed in sequence, but the surface is no longer milked; it's on the first
15
Scratch the small noodles into a face roughly the same as that of the Toast mould, and pull out the net-formed flowerline with a zipper
16
Put the net mask on the folded face, sort it out with your hands, and stick the excess to the bottom
17
Second fermentation in the oven, a bowl of warm water to increase humidity. If the oven does not fermentate, the temperature can be set at 38 degrees
18
When the face is 2.5 times larger, take it out and brush the surface with an egg fluid, and the oven starts preheating 180 degrees
19
Send the face into the middle of the preheated oven, with a fire up and down at 180 degrees, 35 minutes, and cover the surface with tin paper when it's too dark; hang the hanger when it's out
20
The bread on the net looks lovely
21
The tissue of liquid bread is delicateRefrigerated liquid seeded net bread Make Tips
The liquid pasta must be at room temperature for an hour, before it can be frozen in the fridge for at least 16 hours, or extended. My pasta takes almost 40 hours; soy milk can be replaced with fresh water or milk; milk can be free, and other forms are good; the time and temperature depend on the home oven and bread。