Frozen bread
By VicentaLakin
Summer is a rich season, where trees are dazzled and leaves are swollen, like a big umbrella that brings a chill to people. Flowers of colour, and the colour of summer, so that summer is colourful. A bouquet of bread, with coloured juice, a parasol, and an infinite passion for summer
Recipe Recommendations
- high-gluten flour 250g
- light cream 35g
- yeast powder 2.5G
- whole egg liquid 30g
- white granulated sugar 25g
- mineral water 90g
- edible salt little bit
- butter 20g
- egg liquid appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Frozen bread
1
With the exception of butter, all of the pasta material is placed in a baker ' s barrel, liquids are placed before powder, a small pit is dug at the top, yeast powder is placed at the top, direct contact with sugar is avoided, and the laminate procedure is initiated。
2
The first laxity of the lasagna process continued with the butter。
3
When the laminate is completed, the fermentation program is activated and fermented to about twice the size of the original volume。
4
It's fermented well, noodle tissue。
5
Split the noodles, etc. into 10 pieces, and tumble them。
6
Take the elliptical shape of a pasta that grows, rolls from one side to the other and squeezes it to the other, and then makes ten。
7
Take out five of them long, about 35 centimeters. Scratched into a slightly rough strip between the sides。
8
Tighten the end of the noodle。
9
Start with five braids. The verdict was five, two, one, three, three until it was finished。
10
Hold on tight。
11
Squeeze the closings together, prevent cracking while roasting, and re-ferment in warm, fermenting to size, and light pressurized。
12
After the fermentation, the surface brushes the egg. It can be decorated with sesame
13
In a preheated oven, 170 degrees above and below the middle layer of the fire for 28 minutes。