Light cream early bread
By VicentaLakin
I've been thinking since I was a little bit of a kid, but I've changed my mind
Recipe Recommendations
- yeast 6G
- milk 250g
- high-gluten flour 210g
- low-sieve flour 90g
- fine sugar 30g
- low-gluten flour 90g
- salt 5g
- eggs a
- milk powder 20g
- light cream 120g
- butter 45G
- egg liquid a little
- sweetening
- roast
- several hours
- ordinary
Steps for Light cream early bread
1
250g milk mixed with 6g yeast blended evenly for several minutes, pouring into 210g high-strength flour, 90g low-strength flour and 30g fine sugar to be evenly mixed again and placed in freezer overnight
2
The following day, the dough was removed, which was approximately three or four times larger, and it was removed with a visible beehive
3
(b) material for main noodles other than butter; one egg, 120 g light cream, 70 g fine sugar, 210 g high-weather flour, 90 g low-weather flour, 5g salt and 20g milk powder to smooth the noodle
4
Add butter to the full expansion phase
5
(b) Take out the face of the face, which is rounded up for less than half an hour
6
(a) 15 minutes of ecstasy with the cover of nine small noodles
7
After the laxity, take a small noodle to flatten the square, roll up the bars and finish every one in turn
8
Take a long strip long, overlap and reverse four down, insert one head in the other, like a ring, and close the mouth down and finish each in turn
9
IT'S INTO A 28-CM X-28-CM GRILL, AND IT'S FERMENTED NO MORE THAN TWICE AS BIG (THE WEATHER IS GOOD AND I'M ABOUT TWO OR HALF HOURS OLD)
10
(b) A surface coating of egg fluid to be placed in the middle of a preheated oven of 170 degrees for approximately 35 minutes
11
Out
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Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartLight cream early bread Make Tips
1) and the side is left with liquids, 2) warms twice during the day and does not need hot water. 3) The temperature of the oven is not absolute and is subject to self-regulation based on the temper of the oven。