Apricot
By VicentaLakin
Every time I publish my bread in a circle of friends, I'm asked, is this for sale? My answer is, it's beautiful to eat. Food affects the mood, makes good food, eats good food! This bread made today is an apricot bag, easy to make. Let's do it together
Recipe Recommendations
- eggs 60 grams
- butter 30 grams
- high-gluten flour 290 grams
- yeast 4 grams
- salt 4 grams
- low-gluten flour 70 grams
- milk powder 10 grams
- milk
- fine sugar 50 grams
- chopped almond small amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Apricot
1
The material, other than butter and yeast, is modulated with chopsticks, which do not need to be formed in groups, for about half an hour, followed by a yeast to start two processes of laminate for 40 minutes, reaching the full expansion phase, with a good condensity, which is difficult to break, and a soft butter for 25 minutes。
2
The fermentation of the fermentation function of the bakery is done by rubbing the fermentation. A little water on the index finger and a hole in the fermented face, if the hole does not shrink, means that it is fermented。
3
The fermented pasta is rounded out and split into 12 pieces, with 15 minutes of laxing of the film。
4
The loosely turpentines are elliptical, and when they turn, they press the thin bottom。
5
Roll it up and down, then rub the strips, relax for 10 minutes。
6
In 10 minutes, the noodles will be lengthed。
7
Let's put the long strip in a single knot。
8
The long end goes through the hole。
9
The two ends come together, squeeze。
10
Put the proper face in the oven, put a bowl of hot water in the oven for final fermentation。
11
After the end of the second round, the egg fluid was brushed on the face of the face of the face and the almonds were scattered to pieces。
12
A 175-degree preheat oven, mid-level, top-fire, baking for about 18 minutes。
13
After the stove is out, the oven is cold and the bag is kept under constant temperature seal. Before the seal, of course, you didn't forget the sceneryApricot Make Tips
Pay attention to the state, if the surface is coloured, and the paper is coated or the temperature of the fire is lowered. Warming is just a reference, suggesting that you adjust to your normal temperature, that the fluids in the formula increase or decrease according to the actual situation, and that the amount of water is not added once, because different brands of flour have different water intake rates。