Lian Qian bag
By VicentaLakin
In autumn, when the weather becomes dry, mostly with dry, dry, hot and hot foods, the lilies become common on the table. This time in the bread formula, I added fresh licorice juice. Lotus juice is not only of high nutritional value, but also contributes to digestive, gastric, lung-cleaning and therapeutic effects。
Recipe Recommendations
- lotus root juice 120g
- egg white 33g
- fine sugar 30g
- salt 2g
- bread flour 250g
- sugar-tolerant yeast 3g
- butter 23g
- sweetening
- baking
- several hours
- ordinary
Steps for Lian Qian bag
1
Fresh Lotus is made of roses and sifted out of the juice。
2
Lotus juice is put in the bread can, egg purifier, sugar and salt on the corner。
3
Add flour and small slices of butter and put yeasts on top of flour. Select and face the program for 10 minutes。
4
After five minutes of static, it continued on its face for 13 minutes, rubbing it to the point where it had a membrane。
5
And face over, turn off the power. Put a wet cloth on the bread-crumb, cover the bread-clip and hold it for 15 minutes。
6
We'll have the noodles in 15 minutes。
7
Noodles are removed, split into five pieces, rolling round。
8
Zip-tip, roll from top to bottom, 15 minutes still。
9
THE RECTANGULAR FORM OF 16CM GROWTH AGAIN, WITH A LONG-SIDE PRESSBOOK, STARTING FROM TOP TO BOTTOM。
10
Put it in the square dish of the French baker。
11
THE OVEN WAS PLACED IN THE K30A OVEN IN EAST LIQUOR, WHERE A BOWL OF HOT WATER WAS PLACED, A FERMENTATION OF 02 FROM THE OVEN WAS SELECTED AND FERMENTED FOR 60 MINUTES。
12
fermented bread, egg fluid on the surface。
13
Put it in the lower level of the preheated oven, up and down 170 degrees, and bake for 18 minutes。
14
Good bread out of the dry。Lian Qian bag Make Tips
1. THE AMOUNT OF LUSH IS DETERMINED BY THE AMOUNT OF FLOUR CONSUMED. 2 AND FACE TIME IS BASED ON THE CAPACITY OF THE BAKERY, AND THE FACE IS RUBBED TO A SMOOTH LAMINATE. I'M USING THE DONGING BM 1352AE-3C BREAD. THREE, ONE ROUND WAS SHORT, WITH ONLY 15 MINUTES AND NO NEED TO VENT, AND THE BUBBLES WERE GONE WITH THE SCEPTER. FOUR, THE BREAD I BAKED WAS A LITTLE DARKER, BECAUSE IT WAS MADE WITH ONLY EGGNOG, LEFT WITH YOLK, AND I PUT SOME WATER ON THE FACE OF THE BREAD. 5. THE TIMING AND TEMPERATURE OF THE OVENS WILL DEPEND ON THE TEMPER OF THE OVENS. I'M USING THE EASTINGER K30A OVEN。