A melon bag
By VicentaLakin
The melon bread, a loaf of bread that is popular among the old and the young, and the sweetness of the skin gives this little bread a lift。
Recipe Recommendations
- bread flour 90 grams
- eggs one
- milk powder 25 grams
- white sugar 80 grams
- salt 2 grams
- olive oil 10 grams
- sugar-tolerant yeast 3 grams
- qingshui 160 grams
- low-gluten flour 100 grams
- butter 30 grams
- egg liquid 20 grams
- milk 5 grams
- baking powder 1 gram
- sweetening
- baking
- several hours
- ordinary
Steps for A melon bag
1
Raw material for Chinese noodles: bread flour, sugar-resistant yeast。
2
After mixing the sugar-resistant yeast with the water, it is poured into the bread powder and mixed into the freezer room for 10 hours。
3
Raw material for the main dough: Chinese noodles, bread flour, sugar, eggs, milk powder, salt, olive oil。
4
Pumping Chinese pasta, bread flour, eggs, sugar, milk powder into bread cans to start and flour。
5
When the noodles are formed, they fall in salt and continue to face。
6
When the noodles become soft and smooth, they pull out the film, add olive oil, continue their face, and allow for their full integration。
7
Comfortable noodles are taken out of the bread drums, rounded with their hands and covered in the basin with a warm fermentation in the film room。
8
Noodles swelled to two times the length of the hour, with hand-pressed lasagna, with visible pits that did not shrink or collapse, indicating that the lasagna had been fermented。
9
When you wake up, you're gonna make a soccer. The raw materials of the soccer are: low-banded flour, milk, sugar, egg fluid, butter, powdered powder。
10
After softening the butter room, it was evenly mixed with a razor and continued to mix white with sugar。
11
The egg fluid was added and evened several times。
12
Low-banded flour and powdered powder are evenly mixed and continue to mix in the butter basin。
13
Finally, the milk was slowly added and the raw materials were rubbed together。
14
Scraped noodles are wrapped in a membrane and put in a freezer。
15
The fermented main group, which is formed by a flat eight-symmetrical form, is formed into a circle。
16
The cones are flattened from the fridge into circles, evenly divided into eight equals。
17
Take out a sock and press it into thin circles。
18
Covered on the small noodles, with the left hand with the noodles and the right hand with the face of the noodles, a little bit with the noodles and with most of them。
19
The bakery is packed into a mold, the oven is fermented and a bowl of open water is fermented twice。
20
When the bakery slowly swells to 1.5 to 2 times the size, the bakery is removed, the oven is pre-heated by 165 degrees, the fire is 170 degrees, the pre-heated bread is pre-heated and placed in the oven, the bakery is baked for 35 minutes, the bread surface is golden, the hand is pressed to the side of the bread, it is quick to bounce back, the bakery is finished and the dryer is removed。
21
The finished product。
22
The finished product。
23
The finished product。A melon bag Make Tips
1. Bread flour is of a different water-absorption nature. Please add liquid quantities according to its own characteristics. 2. The temperature and timing of the oven, adjusted to the characteristics of the oven. The Chinese noodles are to be fermented in the fridge for about 10 hours, the first night and the first day of my life and the next morning. At the time of the main noodle, no olive oil could be replaced with butter or corn oil. 5 When waiting for the fermentation of the main noodle, a soothing freezer is available. Six, I used a thick mold, so the temperature was set to light fire and heavy fire. When the bread is coloured, it should be seen to prevent it from going too far。