Natural yeast fragrance
By VicentaLakin
Today's bread is made of fermented, natural fermented, fermented, fermented, fermented, fermented, low sugar and oil
Recipe Recommendations
- eggs 40 grams
- butter 23 grams
- high-gluten flour 260 grams
- yeast 1 gram
- milk powder 12 grams
- low-gluten flour 30 grams
- milk 150 grams
- natural fermentation seed 60 grams
- salt 3 grams
- fine sugar 30 grams
- whole egg liquid appropriate amount
- milk fragrance
- roast
- several hours
- senior
Steps for Natural yeast fragrance
1
1 All materials, except butter, are placed on both sides of the bread machine, with salt and yeast being mixed at a two-minute low speed, then smooth and smooth, and smoothed to the surface of the face of the face, where they can pull out a thicker film, when soft butter is added, and they continue to be smooth to the surface of the face of the face, which can pull out a transparent film and warmly fermented in the bread drums。
2
When the fermentation is twice as large, a hole in the middle of the face is poked with some water on the middle finger, which means that it is fermented。
3
At the end of the basic fermentation, the noodle is removed from the exhaust, divided into six equals, and the lid covers are loose for 15 minutes。
4
It's an elliptical form。
5
It then flipped over and faced itself with a long side, squeezing on the bottom, starting to roll up and down, and squeezing。
6
Take out the pre-heat tarpaulins。
7
A full face is drawn into the oven, placed in the oven for two rounds and fermented to twice the size of the oven。
8
A thin egg fluid is painted on the surface。
9
Put it in the middle of the oven, preheated to 175 degrees, up and down, and baked for about 30 minutes。
10
Get out of the oven and get out of the oven and cool off the grill. Sealed at constant temperature or frozen after cooling。
11
Let's see. It's soft and thin
12
It's obvious
13
Let's do it, MimiNatural yeast fragrance Make Tips
1. Please adjust the amount of liquid in the dough as needed.
2. Adjust the baking temperature according to the actual situation. Cover with aluminum foil immediately after the surface browns.
3. In summer, the room temperature is relatively high, so the first proofing can be done directly at room temperature. For the second proofing, place a tray of hot water in the oven without turning it on, and close the door to let it rise. In winter, the room temperature is low; you can use the bread machine's fermentation function for the first proofing. For the second proofing, turn on the oven and use its fermentation function, placing a tray of hot water inside.
4. The baking pan size is 28x23cm.