The old-fashioned bread of a swirl lace
By VicentaLakin
Old bread that likes love and freedom is not only good-looking, good-made bread sprayed, soothing. It's like chicken. It's so nice. What matters most is the amount of material in her box. Because I don't make bread much, I have to pick out materials every time I do it, and I don't want to waste it. Apart from the usual materials in the home, special purchases of bread are appropriate, such as flour in the total amount of 600 grams (I can buy a small bag of kg of high-banded flour, 200 grams of medium-banded flour used by a mate, which can be made twice), eggs in the order of 90 grams (two eggs in the medium) and milk powder in the amount of 24 grams (one small bag). Very practical. Based on my flour and oven, some adjustments were made, several times, very successful, and it was necessary to write down the file. Fergus: Bo's macaroni, 300 grams of sugar, 24 grams of sugar, Angie's dry yeast, 6 grams of water, 240 grams of main noodles: (b) Bodega chord 200, Boddley 100, sugar 96, milk 25, salt 1.5, eggs 90, butter 72, molds: 25 cm at the bottom and 28 cm paste at the top。
Recipe Recommendations
- high-gluten flour 500 grams
- Medium gluten flour 100 grams
- water 240 grams
- eggs 90 grams
- salt 1.5 small spoon
- fine sugar 120 grams
- dry yeast 6 grams
- milk powder 25 grams
- butter 72 grams
- sweetening
- roast
- several hours
- senior
Steps for The old-fashioned bread of a swirl lace
1
The yeast materials: 300 grams of high-wetted powder, 24 grams of fine sugar, 6 grams of dry fermentation, 240 grams of water in the first wet and dry drums, the automatic and noodle keys, and the dry paste, are sent back to the noodle and swelling, and the internal beehive is sufficient。
2
The main noodle material: 200 grams of heavy, 100 grams of medium, 96 grams of fine sugar, 25 grams of milk powder, 1.5 spoons of salt, 90 grams of eggs and 72 grams of butter, with the exception of butter, continue to be placed in the bread machine.
3
After smoothing to the face of the face, and with butter (the last remaining point) until the extension phase, a smoother hole on the edge of the diaphragm is sufficient。
4
It's not like I'm going to have to go to the hospital。
5
When fermented to about two times the size of the fermentation, it is possible to insert flour with the finger and the hole does not collapse。
6
After removing the fermented noodles from the exhaust, they split into six.
7
I'm going to put the noodles on the table。
8
And fold the face of a strip into folds, and the two heads shall be joined together, and they shall be covered in ash。
9
Inserts the docking part into a circle in a conglomerate. The fermentation in the roasted saucer is 1.5 times larger。
10
The final fermentation is over, the oven is preheated at 180°C, the lower floor, the upper and lower fires, 35 minutes or so。
11
The surface is painted with butter and immediately moved to the grilled web。The old-fashioned bread of a swirl lace Make Tips
1. Butter softens to the best form and liquid butter is splattered into bread. The rest of the butter ends up brushing bread. 2. When bread cools to the temperature of the hand, it is placed in a bag to cover the room. 3. Breads that cannot be eaten are kept in cold rooms. Just unfrozen it when you eat, don't freeze it. It is recommended that microwaves heat up for 10 seconds, depending on the home, when fresh bread is re-eating, so soft and sweet that it does not taste worse than the fresh-out. I usually use natural fermentation to feel better. 6. The amount of water used can be adjusted to the water quality of their flour。