Cow and jam

1

The material is assembled. (The different brands of flour are water-sorting, and you can set aside some of the water in the formula for regulation)。

2

With the exception of butter, all materials are then placed in the bread drums (eggs, milk, sugar, salt, bread powder, yeasts, with sugar and salt divided into two corners of the bread drum)。

3

Finally, a pit is dug on the flour and placed in the yeast (the yeast cannot be in direct contact with salt, and the bakery can be placed in the yeast if there is a yeast box)。

4

A one-sided, normally 10 minutes, and a smooth, smooth paste are followed by the release of softened butter into small blocks and the start of a one-sided application。

5

After the double-faced programme, the face is smooth and flexible and the surface is subject to small bubbles. The requirement for a small meal pack vista is not as high as the one for toast and does not have to reach the full expansion stage, so it is okay to have no mitten. If you feel uneasy, you can start another face-to-face procedure for 30 minutes, not too long, not too long。

6

It's still in the bread bucket, one round. Select the baker fermentation key for about an hour. The noodles are twice as big, their fingers are covered with flour, and there's a little hole, and they don't fail。

7

After the fermentation has been completed, press the noodle key for the exhaust and take it out in five minutes. Or take it out and rub it manually. When you're well-breeded, you split them into 12 equals, rounded them and covered them with a 15-minute awakening。

8

Wake up and do the plastic surgery. I'll put on my own jam, my strawberry sauce, any other jam that's not too wet, or that's good。

9

After the jam, roll from the top。

10

It's a cow horn, and it's a way to roll all 12 noodles (I'm the one with a 30-litre oven with my own grill, and it's all sticky, and you can reduce the formula, or you can do it twice)。

11

The second fermentation in the oven is twice as large (a bowl of hot water can be put below and fermented for about 40 minutes), and if the oven is not fermented, it is fine. It is not to open the oven, and the same method is to fermentate in the oven, depending on the temperature of the room。

12

The surface is brushed with egg fluids (no egg fluid, also with honey, 1:1 ratio of honey and water)。

13

Brush the egg fluid, put it in the oven, 180 degrees in the middle floor, and bake for about 15 minutes。

14

i baked too much. squeeze together. it's not good

15

It's a great organization. Very soft

One, sugar and salt open in two corners of the bread barrel; two, salt and yeast are not in direct contact and must be separated and the yeast must be put in the last place; three, in this case, the latter oil is used and the butter is put behind it, which makes the bread feel softer; and four, if the bread is not so soft as to make it, the following reasons can be found: Whether the yeast is out of service (separated yeasts are to be kept in a sealed freeze), whether it is to use bread flour instead of ordinary high-fried flour, and whether the flour and the fermentation are to be held; 5 or I usually use the bread and face directly, and the first fermentation, without a bakery, which can be done by hand, will be a bit more difficult; 6 or any other questions, relatives can leave me a message, and I will reply when I see them。