Basket bread
By VicentaLakin
It's green, it's flowery, and it's about spring, and it's kind of like this. It's supposed to be springtime. Put the most beautiful spring light in the basket, put it in the springlight, and enjoy it。
Recipe Recommendations
- high-gluten flour 400g
- yeast 5g
- powdered sugar 60g
- salt 4g
- whole egg liquid 40g
- homemade yogurt 220g
- butter 40g
- pumpkin powder 3g
- red rice flour 2g
- purple sweet potato powder 3g
- matcha powder 5g
- Lotus paste filling appropriate amount
Steps for Basket bread
1
Prepare all raw materials, the butter room softened。
2
IN ADDITION TO BUTTER AND POWDER, OTHER RAW MATERIALS OF THE NOODLES WILL BE PLACED IN THE PE9600WT BAKER IN ORDER OF BOTTOM LIQUIDS, MIDDLE POWDERS, UPPER SUGARS, SALTS AND YEASTS, STARTING THE SELF-DEFINED AND FACIAL PROGRAM, SELECTING 18 MINUTES TO REMOVE THICKER FILM。
3
Add butter, start the custom and face program and select 20 minutes。
4
To the extension phase, thiner membranes are enough。
5
Nice noodles。
6
five 90g noodles were separated, the remaining ones were one and a total of six were rolled。
7
large noodles and a 90 g pasta roll in the basin and ferment around 30°c. about an hour later, the fermentation reached twice the size of the noodle and the finger was poking into a hole。
8
the remaining four 90gs were added to pumpkin powder, red chords, lasagna and tea powder, and they were evenly smoothed. four-coloured noodles rolled and placed in the basin and fermented around 30°c。
9
the fermented pasta is rolled round with a cane, of which the 90g face is divided into three equals, all covered with flavour flavour for 15 minutes。
10
Quite a bit of tumbled pasta into square pieces of approximately 25 cm wide, with a pull knife。
11
Six inches of pastry, and then put all the bread in tin paper。
12
Put the square on it, remember to rip it a little bit, and there's a nice line, and cut it off beyond the mold。
13
the remaining three small-coloured noodles have been drawn into approximately 40 cm long strips. you can put a little flour on the board, so it's not too sticky。
14
Make three stripes into braids。
15
It takes about 30 minutes for the processed pasta to be fermented with two rounds in the oven, with a glass of hot water and a final fermentation until the pasta expands 1.5 times。
16
At this point, the coloured noodles are twice as big and their fingers are poking into a hole, which means that the fermentation is complete without retreating。
17
They flow round with a cane, covering them with flavour for 15 minutes。
18
The fermented pasta is sent into the preheated oven, up and down to 160°C, lower and lower, and cooked for 18 minutes. Get out of the oven and get rid of it。
19
With the exception of green noodles, the remaining trichromes are divided into 10 pieces, which are a small one。
20
The small noodle formulations were rounded into five groups, followed by a row with a bamboo sticker。
21
From the bottom up, cut from the middle, two roses。
22
That's how the noodles are handled。
23
There is another way for roses. The same is done for the small noodles, e.g. the graphs are cut into 4 equals, remember not to be cut in the middle。
24
Put the lush in the middle and wrap it in a piece of face。
25
Then the face of the corner line was wrapped up。
26
And the rest of the skin works like the skin, and it gets a rose with a cover。
27
When the green noodle is removed, the flower line is pressed with leaves。
28
Once all the noodles are operational, they are sent to the preheated oven, with a 160°C upper and lower level and a 15 minute roast. It's out of the oven and it's on the grill。
29
Finally, the basket handles are fixed with toothpicks on the basket, with roses and leaves。
30
Looks like it。Basket bread Make Tips
1. REFRIGERATED FERMENTATION IS PREFERABLE SO THAT IT IS NOT TOO FERMENTED IN THE BACK. IT TURNS OUT THAT I UNDERESTIMATED THE TEMPERATURE IN GUANGDONG AT THAT TIME, WHICH LED TO THE FERMENTATION OF THE NOODLES DURING THE FLOWERING PROCESS, WHICH EVENTUALLY SWELLED SOMEWHAT. 2. THE QUANTITY OF YOGURT IS REGULATED BY THE WATER INTAKE OF FLOUR. 3. I USED THE PE9600WT BREAD MACHINE, WHICH WAS ADJUSTED IN REAL TERMS AND AT FACE TIME. 4. THE TEMPERATURE AND TIME OF BAKERY IS FOR REFERENCE PURPOSES ONLY. MY OVEN IS PE 5456. 5. THE BOTTOM OF THE FLOWER BASKET SHOULD PREFERABLY BE WRAPPED IN TIN PAPER, SO THAT THE PASTA WOULD NOT BE SO TIGHT WHEN BAKED AS TO BE VERY DARK AND UGLY。