Mini Bread
By VicentaLakin
Recipe Recommendations
- high powder 150 grams
- fine sugar 25 grams
- salt 1 gram
- whole egg liquid 18 grams
- milk 90 grams
- sugar-tolerant dry yeast 3 grams
- unsalted butter 15 grams
- milk fragrance
- baking
- several hours
- simple
Steps for Mini Bread
1
The raw materials other than butter were placed in the order of liquids and powdered powders into the bakery and then added to the soft butter to the full stage。
2
Put it in the basin and cover it up
3
It ferments in warm places to about twice the size of the original。
4
The fermented noodles take out the exhaust。
5
It is divided into 15 equals on average and covers the membranes for about a quarter of a hour。
6
Roll round, put it in a grill with oilpaper。
7
Covered with protective film and fermented to 1.5 to 2 times the size of warm and wet。
8
Cut the cross knife。
9
Put it in a preheated oven, 170 degrees, mid-level, about 15 minutes. When you're out of the oven, brush the whole egg fluid before you warm up to the melted butter