Spiral dry bread
By VicentaLakin
It's a vortex of bread and orange fragrance
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Spiral dry bread
1
Quantification material: The mixer knife is installed at the bottom of the bread drum and the exact amount is measured by electronic scales. You can't rub your face without a mixer, so it's important to get the mixer installed。
2
Release: Add materials according to the order of flour, salt, sugar, butter, eggs。
3
Water: Once all other materials are put in, then water is added
4
Add yeast powder: Add a good measure of yeast powder from the yeast input mouth. Put all materials in the bread can and select the "Noodle function" "A normal roast", press the start button and ferment the face
5
80 minutes from the end of the baking, the face group is removed and split into two pieces, forming a square of 13 cm with a hand pressure and 13 cm wide: one coated with orange corset on the flat skin
6
Two, wash the dry raisins
7
Three rolls forward from one end, squeezes the interface when it's over
8
Four goes to the mixer, and two noodles are releasedSpiral dry bread Make Tips
If there is no automatic yeast dispenser, use a spoon to make a well in the center of the flour and place the yeast powder inside. Be careful not to let other ingredients come into direct contact with the yeast powder. Excerpted from Kazuya Ogiyama's *Kazuya Ogiyama's Handmade Bread 2*, authorized by Phoenix Han Zhang Books. Unauthorized reproduction is strictly prohibited.