Soup milk packs
By VicentaLakin
This soup-growing milk pack is soft to the bone and is especially delicious if you eat it alone, with eggs and ham and burgers。
Recipe Recommendations
- high powder 250 grams
- sugar 20 grams
- milk 115 grams
- soup seed 78 grams
- coconut a little
- water 200 grams
- milk powder 8 grams
- yeast 3 grams
- salt 2 grams
- butter 20 grams
- sweetening
- roast
- ten minutes
- simple
Steps for Soup milk packs
1
I'll start with soup. 40 grams of high powder is sifted, 200 grams of water is mixed to no particles, and little fire heats up to the point where an egg has been cut. (b) Covering the film to cool
2
Post-bread material (heat 250 g, milk 8 g, sugar 20 g, yeast 3 g, milk 115 g, soup 78 g, butter 20 g, salt 2 g) fermentation up to twice as high in warmth
3
A fermented pasta, divided into nine equals, and 15 minutes of round air protection for the film
4
(b) Smash the noodle exhausts and make them round
5
Two shots into the mould
6
Two rounds, egg-brushing on the surface and coconut-spreading
7
Delivery to pre-heated long-haired CRTF32K oven, 170 degrees 20 minutes。Soup milk packs Make Tips
1. For specific times and temperatures, please refer to your own oven.
2. Cover with aluminum foil promptly after browning.
3. The biggest difference between Yudane bread and other breads is that starch gelatinization increases water absorption, making the crumb soft and elastic, and delaying staling. It is best to refrigerate the Yudane overnight before use. Leftover Yudane can be stored in the refrigerator for two or three days.