Lavender bread
By VicentaLakin
Lavender bread, beautiful shapes, golden colours, fine, soft tastes
Recipe Recommendations
- milk 26g
- low-gluten flour 33g
- high-gluten flour
- salt 2g
- milk powder 10g
- water 52g
- egg yolk liquid appropriate amount
- condensed milk 10g
- whole egg liquid 20g
- butter 21g
- white granulated sugar 30g
- egg yolk 14g
- dry yeast 3g
- almond slices appropriate amount
Steps for Lavender bread
1
All materials, except butter, are placed in the basins and covered with noodles。
2
So thick that you can add butter。
3
Hold out the thin film。
4
The covered noodles are placed in the basin, covered with a shampoo in the freezer for five hours。
5
Finger sticky flour pierced a hole and fermented without convulsion。
6
It is divided into two pieces on average and three on average, with a 20-minute membrane cover。
7
Take 3 small pieces and grow the strips。
8
Make it three braids. Send it to the oven with two fermentations, 120 degrees and 50 minutes。
9
Producing yolk: The yolk is added to the milk and is spread out and sifted into the canteen。
10
Take out the fermented noodles and the oven preheat 170 degrees. Sprayed evenly on the bread embryos with yolk and with almond chips。
11
Enter the oven 170 degrees 15-18 minutes. Ten minutes of thin yolk, and then you're in the oven。
12
The furnace is immediately placed on the hanger and kept under seal. Done! Super soft
13
The finished chart。Lavender bread Make Tips
1. If you do not want to do it manually, you can do it with a bakery. 2. The noodles were fermented in the refrigerator for five hours. (Because I work in the afternoon and come home at night after work to rub my face.) You can ferment at home with a bakery or room temperature. 3. If you do not want to spray yolk, you can use no spray and brush it directly. 4. Cover tin paper with a view to colour when baked. 5. Each of the different brand-name ovens has a temperament and adjusts its temperature according to its own。