♪ Flower pine bread ♪
By VicentaLakin
The bag of pine and a big bag of bread, and the rest of it was a shame, so I quickly took the time to put them together and make two different pine breads; one of them covered with pine and the other wrapped it in a bun; Ha-ha-ha: although it's all meat pine bread, it's made in a slightly different way; I like it outside, and the other one just wrapped in the bread; here's a hint: Because of the remaining high powder volume of 366 grams, the formula was adjusted on a temporary basis; as a result of the wet weather, the noodles were wet, so please pay attention to your favorite relatives
Recipe Recommendations
- salt 3 grams
- yeast 5 grams
- butter 38 grams
- white sugar 45 grams
- egg liquid 48 grams
- milk 70 grams
- qingshui 90 grams
- high-gluten flour
- pork floss appropriate amount
- salad dressing appropriate amount
- salty and sweet
- baking
- ten minutes
- ordinary
Steps for ♪ Flower pine bread ♪
1
Get everything ready
2
Feeding staples other than butter into bread drums and Noodles
3
After that, add softened butter grains. Noodles
4
Use room temperature natural fermentation to extract exhausts
5
After the total weight has been weighed: 8 pieces divided by 55 g/s, 1 9 g/s by 12 pieces and 15 minutes of hyphenation (remark: 2 breads made)
6
Take a 19-gram lasagna and put the pine on it
7
The circle closes down
8
AFTER 12 SMALL NOODLES, 6 OF THEM WERE ATTACHED, THE REMAINING 6 WERE PLACED IN ANOTHER CHEESE MOLD
9
Cut it open with a knife
10
Cut it open with a knife
11
Send it to preheated mid-basket: 180 degrees up, 185 degrees down, about 15 minutes up
12
Take out the grill and move it to the grill
13
The fragrance inside
14
Breakfast with a nice cup♪ Flower pine bread ♪ Make Tips
1. When kneading, do not pour all the liquid in at once. It is best to reserve about 10 grams and adjust accordingly based on temperature and weather, as water absorption varies between flour brands. A dough with higher water content may be difficult to handle but will result in a very soft texture, making the finished product extremely fluffy.
2. I made two different shapes of meat floss bread with this recipe, but the kneading and proofing were done in a single batch; they were only processed separately during the division, shaping, and baking stages. I hope everyone reads the recipe instructions carefully to avoid mistakes.