Sugar grains of Hasbread
By VicentaLakin
The outside is soft, organized bread. I added a thick sugar to the face of the bread, making the Hash bread sweeter, and a lot more in the face。
Recipe Recommendations
- light cream 60 grams
- high-gluten flour 260 grams
- milk 130 grams
- yeast 5 grams
- salt 3 grams
- fine sugar 30 grams
- coarse granulated sugar appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Sugar grains of Hasbread
1
Pure milk, light cream, salt, sugar in the pot。
2
And put it in high-strength flour and yeast。
3
Start rubbing your face。
4
Check it out. When can you pull out the shampoo。
5
The fermented noodles are 2.5 times larger and their fingers don't shrink。
6
The dough is moved to the plate and is split into four equivalent formulations, with a roll cover to protect the façade for 10 minutes。
7
Wake up good-faced, elliptical。
8
Crush up and down to the middle, then to the middle。
9
Squeeze the interface. Squeeze it。
10
The interface's down。
11
Put it on the grill and ferment. Room temperature above 28 degrees is room temperature, if lower。
12
Send it to more than 1.5 large. Put a blade up to three mouths。
13
Scratch a layer of milk on the surface and move gently。
14
Spray a layer of rough sugar. Or nothing。
15
Put it in the lower and middle of the pre-heated oven, with 160 degrees of fire and 25 minutes of roasting. In the middle, look at the top color and see if it's covered with tin paper。
16
Out of the oven, very good。
17
Completed ChartSugar grains of Hasbread Make Tips
The water intake of flour varies. The softness and hardness of the face of one ' s own face when it starts rubbing is right. Only a soft and hard face can make beautiful and soft bread, which needs to be in its own hands. It can't be said that a single gram of formula can be done. It needs to be alive and flexible。