Squeeze the soup
By VicentaLakin
it's the eleventh time that you dare share it. it's very soft, it's fine for two or three days, and it's empty, and it's all made up. my mom likes it. my mom doesn't like sweet, milky stuff. ps, please refer to room temperature of 28-129°c and humidity of 39。
Recipe Recommendations
- Soup materials appropriate amount
- high powder 15g
- water 40g
- whole milk 40g
- sugar 50g
- eggs
- unsalted butter 55g
- sugar-tolerant yeast 3g
- salt 2g
- milk powder 15g
- main dough appropriate amount
Steps for Squeeze the soup
1
Fifteen grams of flour, 40 grams of water, 40 grams of milk plastered, light fire, paste, lids or membranes covered and placed in room temperature。
2
55 g butter into the microwave, 20-30 seconds into the microwave, 110 g full milk into the microwave, 20 seconds into the egg and soup
3
It's basically pretty
4
Then put it in the mixer, put it in 50 grams of sugar
5
It's 300 grams of high powder, 15 grams of milk powder, a yeast, and salt. Start a live program. My machine is 30 minutes。
6
When the program is done, it's basically incomplete, making bread, and if you make toast, you're going to have to rub it up to the full extent, my bread machine is not. If I do toast, the rest of the work is made of humans, huh。
7
It's customary to rub it for a few minutes, soft and sticky, but not particularly. With olive oil on their hands, the noodles are better, tight and smooth. Put a thin layer of olive oil in the basin, put it in the noodles and keep the film sealed. Now room temperature is 29 degrees, room temperature fermenting is about 90 minutes, and in 50 minutes it will be possible to turn the noodles over, close them up and continue the hair。
8
The dough is about 212.5 times larger, and a hole in a dry flour is poked with a finger。
9
Put your hands on the plane and breathe. I called it, 662 grams。
10
Split the dough into 12 pieces, about 55 grams each。
11
Make every little noodle a small group for a few minutes。
12
Pull the face around the corner down and form a circle。
13
Then rub it on the panel, form a ball in your hand, like a pile of sticks, huh
14
In the oven, the film is sealed and fermented twice, approximately 40160 minutes. Note that if you think of the crowding-in effect, about eight inches of plates are suitable and round. Twenty-eight squares of gold will be bigger than that. Six inches of squares or circles can be put in about 500 grams. It's too crowded to put it all in. This is IKEA's 17.5 dinner。
15
It's a four-point-zero-minute state, okay。
16
Surface omelette17
The oven is 180 degrees preheating, about 25 minutes in advance, so please adjust yourself. My pine is 3200, the temperature is low, set at 190 degrees, and the thermometer in the furnace shows around 178。
18
This is the last picture of a sesame apricot or something
19
Last picture, please
20
Twenty minutes
21
Well, eight wrongs。
22
Pull Siell
23
Soft, Rose
24
Division's fine
25
Sue
26
Previous figures, end。Squeeze the soup Make Tips
Today's flour is Xiliang bread flour; the water amount in the recipe was perfect, and the dough condition was excellent. Last time it was Gold Medal from the US; the dough was relatively soft and hard to handle, but the stretch was amazing. That flour is expensive, so it's suitable for making toast. For this recipe, any regular bread flour will do. Once cooled, cut it horizontally and sandwich it with jam, cheese, or whatever you like. Put it in a storage bag, throw it in the fridge, and it keeps for two or three days without a problem. When ready to eat, microwave it for 20 seconds; heating it makes it softer. Of course, I'm lazy, so I just eat it as is.