Brio's hand tore a little toast
By VicentaLakin
Brioshosch is a very iconic European traditional heavy-oil bread that usually replaces water and face with a large amount of egg fluid, and the rich-poor differences with a large amount of butter are directly reflected in the 43% of pasta on food today, the somewhat luxurious amount of butter near the middle-class version of this little bread, which has been wanting to do without a very complex fermentation, and which is as good as butter because of the high content of butter, which makes it difficult to operate
Recipe Recommendations
- high-gluten flour 320 grams
- sugar-tolerant yeast 5 grams
- fine sugar 50 grams
- salt 4.5 grams
- milk powder 12 grams
- whole egg liquid 170 grams
- milk 40 grams
- unsalted butter 140 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Brio's hand tore a little toast
1
All foods, other than butter, were mixed in the pasta material, which was rubbed into the pasta. I've got at least six entries and only 18 degrees of room temperature. Down
2
The rubbed pasta covers the membrane in the warmth for basic fermentation
3
Two and a half times fermentation
4
Press pressure to vent the noodles
5
It's divided into 16 small groups of about 45 grams each
6
It's five minutes wide
7
Roll again and put it in the toast box
8
If you put it in an environment with a temperature of 37 degrees and 75% humidity, you don't bounce back
9
Put it in the pre-heat oven
10
Out
11
Demolition coolingBrio's hand tore a little toast Make Tips
1. Liquids should be flexible, and adjust liquids when mixing materials!2 , ask the children ' s shoes that are needed to remove membranes to search their own web sites for hand-painted video 3 , butter must be added to it. And be careful to control the surface temperature, which can easily lead to oil seepages 4 or 75% of the square oven operation or formulas with 24 centimetres in length without the same mold, to make 5 in 450 grams of toast boxes, baker temperature should be adjusted flexibly to individual ovens and selected moulds