Cathedral milk bread
By VicentaLakin
My bear boy likes to eat bread, and he doesn't want to see it。
Recipe Recommendations
- fine sugar 40g
- milk 145g
- whole egg liquid 20g
- salt 3g
- high-gluten flour 250g
- sugar-tolerant yeast 3g
- butter 30g
- egg yolk of 3
- vanilla extract a little
- low-gluten flour 25g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cathedral milk bread
1
The material in the pasta, in addition to butter, is placed in the inside of the bread machine, in order to carry on and face it。2
After 15 minutes, the butter in the noodles is softened and placed in the inside of the bread machine, continuing and continuing to the full stage。3
The fermentation base is twice as large as the fermentation in the warmth。4
In the process of bread fermentation, we can prepare the pie。5
butter sauce: spread the yolk and add 30 g of fine sugar to make it lighter and bigger. add sifted low-banded flour, blend。6
butter sauce: put the remaining 45 g fine sugar in the milk and boil it to a fine boil。7
Cream sauce: The mixture of fine sugar and milk is imported slightly into the flour mixture in step 5, which is mixed upside-down until it is fully discharged and evenly mixed。8
Butter sauce: The mixture in step 7 is sifted and poured into the pan. Heat, heat and mix until the mixture is smooth and then shut down。9
Cream sauce: mix with butter and vanilla. The milk pot is mixed with ice water to make it cool quickly. Kashda butter sauce finished。
10
After the basic fermentation, the noodles are removed from the board, with light pressure by hand, and the bubble is discharged. On average, the noodles were split into nine, which were rolled and placed loose on the board for 15 minutes。
11
The tumbled pasta will be rounded and then turned and put in the middle of the cathedral butter sauce。12
Leave some Kashda butter, put it in a bouquet. And cut a little mouth in front of the bouquet。
13
The noodles were lined up on an eight-inch grill of silicone paper, with a bowl of hot water distributed in the oven for a second fermentation, for 40 minutes in the summer and for the winter with an fermentation function from the oven。
14
When the fermentation is completed, bread and hot water are taken out and the oven is preheated 180 degrees and 5 minutes。
15
The whole egg fluid was painted on the face of the dough and the left of the cassava before the circle was squeezed。
16
Put it in the oven for baking for about 180 degrees and 15 minutes, please note the colouring。
17
Done
18
Bite off the full butter sauce, which is a snack if not butter。