I'm going to burn the Castile bread
By VicentaLakin
A very classic milkbread formula, with a casta sauce and strawberries stubble, has suddenly changed in color. This formula I made two。
Recipe Recommendations
- high-gluten flour 113g
- milk 56g
- sugar 18g
- yeast 2.5G
- eggs 30g
- salt 1.5G
- butter 15g
- egg yolk of 2
- low-gluten flour 15g
- strawberry of 2
- white sesame a little
- egg liquid a little
- sweetening
- roast
- several hours
- ordinary
Steps for I'm going to burn the Castile bread
1
the sugar from the casta sauce is evenly mixed in the yolk, and the sifted low-banded flour 15g evenly。
2
milk 150g to micro-cook。
3
Pour it into the yolk paste and mix it quickly on the side until it is fully milked and evened。
4
After a sift, the little fire heats up, and it's fast-paced。
5
Until it's thick, the fire cools into the freezer, and it's evenly mixed before。
6
the milk and sugar in the heat were boiled with 15 g butter and boiled into 38 g of low-strength flour。
7
It's used in a pack of coolers for more than two hours. It's hot。
8
The main lasagna material was mixed (torn) into the expansion phase。
9
House temperature basic fermentation。
10
It fermented twice as big and split the circle for about 15 minutes。
11
An ellipse is formed, with a roll from the top and a roll of olives, and a tight bottom。
12
Surface omelette, evenly covered with white sesame. Last fermentation in warm and wet。
13
The fermentation is twice the size of a preheated oven with 180 degrees and 15 minutes in the middle。
14
Take it out cool, cut it from the middle and not cut it from the bottom。
15
Squeeze into the Castile, decorated strawberry。
16
Done