The saloon bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- eggs 40 grams
- yeast 4 grams
- salt 3 grams
- milk 140 grams
- fine sugar 35 grams
- butter 15 grams
- jam appropriate amount
- Mulberry jam appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for The saloon bread
1
Placing high-strength flour, eggs, milk, sugar, salt, dry yeast, first liquid, then powder in order of bread drums Lee2
Put the materialed bread drums in the toaster, select the procedure for 1 standard bread, and select a weight of 750 grams, at a time of 2:58 minutes, allow the to wash its face automatically for 20 minutes, press the start-up button at a time of 2:37 minutes and stop the toaster3
Add butter, choose the eight-show program, then start the baker, and let it rub its face for 20 minutes4
When you're done with your face, it's easy to pull out beautiful film. And then you don't have to worry about it. You're busy. The baker will run an hour and 20 minutes of fermentation5
One hour and 20 minutes later, the fermentation process is complete, and the bread opportunities are ticking, reminding you that it is done. When the fermentation is complete, the dough rises to eight cents of the bread barrel6
Take the noodles out, light pressure the exhaust, split them into 35 grams, and put them loose in the back for 15 minutes7
The loosely-loved face is re-pressed into an elliptical form, one third of the top is folded downwards, one third of the bottom is folded upwards, and then the folded face is rotated 90 degrees, then crushed to the bottom of the thin8
I'll put a sauna jam on the dough9
Then roll up the face into a cylinder and put it in the oven10
The fermentation box is set to 38 degrees, and the oven is put in an hour of fermentation to double the size of the original. The oven is 180 degrees preheated, on the second floor, and it's baking up and down for 15 minutes11
When you're baked, take it out and save it