Old bread
By VicentaLakin
Old-fashioned bread, which still tastes like a child's fragrance, and fermented fermentation in a fermentation of a pasta
Recipe Recommendations
- bread flour 210g
- Quinoa cake powder 90g
- fine sugar 96g
- pure milk 42g
- egg liquid 90g
- milk powder 24g
- butter
- salt 7g
- sugar-tolerant yeast 6G
- sweetening
- roast
- several hours
- simple
Steps for Old bread
1
This time, we'll replace the powder from the original formula with quinoa pastry
2
Mixing of Chinese raw materials into swarms
3
In the warmth, it swells. It's inside
4
Together with all raw materials except butter in the main noodle
5
Slip it to the surface of the face and add soft butter
6
Continue to extend
7
It's about twice as big as warm
8
The fermented pasta flattens the exhaust and divides it into six pieces on average
9
I've grown the noodle
10
Tie the face of the face, hold the left hand in the fold, rub the right hand in the inside about two laps, put the part of the right hand in the circle and line it up for final fermentation
11
End of the fermentation
12
The preheat oven is 180 degrees, 30 minutes up and down
13
OutOld bread Make Tips
The membrane, thin and solid are to be removed when the Chinese mix the main face