Bread by the milker
By VicentaLakin
It's been a hot day, my lazy cancer, and I'm coming back with blood。
Recipe Recommendations
- high-gluten flour 200 grams
- Strawberry flavor cotton candy 25 grams
- yeast 4 grams
- butter 20 grams
- condensed milk 15 grams
- salt 4 grams
- water
- fermented butter 20 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Bread by the milker
1
All the material in the noodles, with the exception of butter, was placed in the bread-crumbs to rub them。2
Cotton candy is this liquid。3
When the face is rubbing through the extension phase (i.e. when the face is able to pull out thicker diaphragms), it is added to the butter and continues to rub。4
Add butter to the full expansion phase (i.e., the flour can pull out a thin and resilient band) for basic fermentation。5
The fermentation is accompanied by the melting of refined milk and butter into liquids, which are evenly mixed。6
The base fermentation ends when the face fermentation is twice the size of the original group。7
It's softer, it's a little powdered, and it grows into squares。8
The painted material is evenly painted on the face with brushes and the remaining spares。9
We'll split the face with a razor into five pieces。10
Put the noodles together。11
On average, six。12
As shown in the figure, the film is placed in the mould。13
Now there is no problem with room temperature fermentation, with a lid on it for secondary fermentation。14
When the face fermentation is twice the size of the original volume。15
AT THIS POINT, THE COUSS CARTONS ARE SET AT 10080 DEGREES AND 25 MINUTES OF FIRE, THE OVEN DOORS ARE SET TO CLOSE, THE OVENS WORK AUTOMATICALLY, AND THE PREHEATED BELLS ARE MADE。16
While the oven is preheated, we'll put the remaining paint material on the bread surface。17
When the oven is preheated, put the bread in, close the oven door and leave everything to Cass。18
It'll be better when you're out of the oven, with the fragrance of hand torn bread。