Fort bread
By VicentaLakin
Food products: 30 grams of high-banded 200 grams of fine sugar, 110 grams of butter, 36 grams of whole egg fluid, 10 grams of salt, 2 grams of yeast, 4 grams of molds: 2 cups of baking at the base of the Fort-Meek: 180 degrees above and below the oven, 25-30 minutes of baking
Recipe Recommendations
- high-gluten flour 200 grams
- fine sugar 30 grams
- salt 2 grams
- yeast 4 grams
- water 110 grams
- whole egg liquid 24 grams
- butter 36 grams
- milk powder 10 grams
Steps for Fort bread
1
With the exception of butter, food items are placed in bread drums in the order in which they are liquid and solid, and laminate procedures are initiated for 20 minutes。
2
At the end of the procedure, the butter was added and the face rub was activated again for 15 minutes. At the end of the two programs, the dough can pull out a thick mural。
3
When the mixer is removed, the face is rounded and placed in the toaster, the yogurt fermentation process is initiated and the fermentation is twice as large。
4
Take out the dough, open the air and split it into two equals。
5
Each cut into smaller groups (I split it up at random, better measure it, equal points, better) and roll round。
6
Scratch on the wall. The small dots are released into the fort. The remaining dots grow in strips and are enclosed in the dots, as shown。
7
Put it in the oven, ferment it to a full nine-point fermentation program, with full egg fluid on the surface。
8
Put it in the middle and lower of a pre-heated oven, up and down 180 degrees, bake for 25-30 minutes, and then drop it off。Fort bread Make Tips
1. The temperature and time of baking is for reference purposes only. This time it's not sticky, it can be demoulded without brushing oil. I did a bit of grill oil to make it easier to take it off。