The walnut hand tore bread
By VicentaLakin
A can of milk that has been opened in the fridge comes in the summer, and it's too long long in its heart, while it's at home, it's done right now, using Chinese methods, after a dozen hours of waiting and busy work, fresh bread comes out of the oven, what does it taste like
Recipe Recommendations
- high-gluten flour 190g
- yeast 2g
- water 110g
- milk 25g
- fine sugar 30g
- whole egg liquid 25g
- butter 20g
- salt 2g
- condensed milk 20g
- powdered sugar a little
- sweetening
- baking
- several hours
- senior
Steps for The walnut hand tore bread
1
The mix of high-strength flour, yeasts and water is even and frozen in the fridge for more than 17 hours。
2
A 17-hour fermented noodle torn into a dense beehive。
3
Tore the Chinese pasta into small pieces and mixed the main pasta material with butter into smooth ones
4
Add butter, keep rubbing the face to rub out the membrane, and ferment it in warmth
5
The fermentation was 2-2.5 times larger。
6
Twenty grams of butter melted into 20 grams of refined milk, evenly mixing into refined cream butter sauce。
7
The fermented face takes out the pressure exhausts on the release board and ejects into a rectangular face for 10 minutes。
8
Scratch pasta. (Reserved for a few brushes)
9
I cut it in six
10
Put the long ones together and cut them into small pieces
11
A piece of melted butter on the side of the cake
12
The second fermented face is already dead。
13
It is then painted with a refined butter sauce, with a layer of pre-heated walnuts, placed in a pre-heated oven, 170 degrees of fire up and down, mid to lower, 30 minutes。
14
Roasted bread, sifted with proper sugar powder。
15
When the bread gets cold, it's ready to eatThe walnut hand tore bread Make Tips
The bread, which is made in Chinese form, is then sealed in a protective bag for several days。