The salad let go of the bread

Recipe Recommendations

• high-gluten flour 200 grams
• low-gluten flour 50 grams
• sugar-tolerant dry yeast 3 grams
• sugar 40 grams
• salt 3 grams
• milk powder 10 grams
• whole egg liquid 25 grams
• water 130 grams
• butter 25 grams
• light cream 42 grams

• milk fragrance
• baking
• several hours
• divine level

Steps for The salad let go of the bread

1

In addition to butter, eggs, sugar, salt, milk powder, water, light cream, high-banded flour, low-banded flour, a small hole on flour and yeasts, 20 minutes of tweak and a noodle

2

After the first and last meeting, you'll have a softer butter, 20 minutes to the face, smooth to the face

3

When you're done with your face, you'll be rounded, covered in a big container, and fermented for the first time, twice as big

4

It ferments to a finger and a hole, but it doesn't shrink

5

After fermentation, take out the exhausts and rub the shampoo on the cap for 15 minutes

6

When it's loose, the noodles are in a piece

7

Just cut it in small pieces. This bread doesn't make it look good, so just cut it

8

The molds need to be coated with butter, defiled, covered in a seven-inch circle, not covered, empty, then squeezed on the salad, spread some meat pine, squeezed on the salad, repeated the above steps, and finished all the dough, three layers in total

9

The bakery is put in the oven for two rounds

10

Here's a picture of the state of the second

11

The oven preheats 180 degrees and 5 minutes, until the oven buzzes, puts bread in the oven 180 degrees and 40 minutes, covers tin paper in the first 30 minutes, removes tin paper in the last 10 minutes, and keeps an eye on the top of the surface, if it's coloured, then covers it again, so that it doesn't get too heavy on the surface, and the meat is roasted black

Recipe Categories

• baking Recipes