Aurelé
By VicentaLakin
Aurel, the word "milk" in French, is, by definition, a bread with a strong smell of milk, a square from the king's heir。
Recipe Recommendations
- high powder 250 grams
- fine sugar 30 grams
- milk powder 15 grams
- water 150 grams
- whole egg liquid 20 grams
- butter 40 grams
- salt 3.5 grams
- namely fermentation mother 3 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Aurelé
1
The materials other than butter yeast are mixed into clusters (water is set at around 10 per cent, adjusted for flour intake), covered with wet cloths for 30 minutes, and the yeast begins to rub its face in a bakery。
2
It's a bit of a stretch, but it's a bit of butter。
3
And to the face of the face, which is thin and bright, and opens a film which is not easy to break。
4
One shot I had to use the room temperature to go into the freezer for the night. What's going on
5
The following day, the dough was removed from the fridge to the room temperature to complete return. (Full return to the below operation) divided into two, 15-20 minutes wide。
6
Take one of these and turn it into a contours and crush the bottom of the river。
7
The two horns of the head fold in the middle and roll down。
8
Quite the olive。
9
It is drained into a laminate cover, and the oven heats up to twice the size of the fermentation。
10
Put an egg fluid on the surface。
11
While the egg fluid is still dry, the diamond cutter. 180 degrees, mid-level, 25 minutes or so, top coloured and covered with tin paper。
12
Done
13
Done