Brick bread
By VicentaLakin
The weather is getting colder, and many small partners feel that summer is the best time for making bread, and every single one of them is upset when it comes to making bread. In fact, one piece of bread is particularly suitable for winter work, and the colder it gets, the brick bread. I learned the bricks, but they're not all good。
Recipe Recommendations
- high-gluten flour 300 grams
- milk powder 12 grams
- whole egg liquid 60 grams
- fine sugar 40 grams
- pure water 160 grams
- flaked butter 180 grams
- low-gluten flour 100 grams
- butter 32 grams
- sugar-tolerant yeast 8 grams
- salt 5 grams
- condensed milk 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Brick bread
1
Prepare all the ingredients。
2
Foods other than butter, swirling butter are placed in cook machines。
3
10 minutes later, softened butter was added。
4
Continue rubbing for 10 minutes to the full phase of the dough, at which point it can draw thinner film。
5
Scrambling the covered face in a fresh bag and freezing it in the fridge for 30 minutes. Frozen noodles can grow into squares。
6
Turns out frozen noodles。
7
When the butter is put, the face is folded to the middle and the seal is tightened。
8
The pasta will grow into squares again。
9
Both sides fold to the middle。
10
Once again, the membranes are lax for 20 minutes and, if the temperature is high in the home, the freezer is lax。
11
The loose pasta repeats step 8-10, and again is good。
12
Folded noodles are made into pieces and cut with a knife to an average of 12。
13
Crunching pasta over, flattening it with your hands and making it into three sacks。
14
The coated braids are folded and placed in the moulds, and the fermentation is warm and wet。
15
When the fermentation is over, cover the toast and put it in the oven。
16
Under the oven, 190 degrees, up and down, 30 minutes or so。
17
When the furnace is out, the mold is removed and the side is laid up and fed。
18
Rip one off, especially soft and delicious。