Mini-Vioc marble bread

By VicentaLakin

Mini-Vioc marble bread
it's also the pies that were prepared for the mid-autumn festival, and it's all over the place, thinking about the soak season, so we're going to practice with them, and we're going to have time to make them with butter. material: main noodles: 200 g of high-weather flour, 50 g of low-weather flour, 5g of yeast, 25g of fine sugar, 3g of salt, 8g of milk powder, 38g of egg fluid, 13g of milk refining, 106g of water, 20g of butter covered in pallets: cassava 110g

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Steps for Mini-Vioc marble bread

  • 1
    (b) To place the main laminate material, other than butter, in the bread drums in order, and then to place the drums in the bread machine and open the laminate procedure
  • 2
    (a) After the completion of a lasagna procedure, add soft-soft butter at room temperature, and initiate a "live-noodle" programme, consisting of two phases of lasagna + fermentation, with a default duration of 1:40
  • 3
    (b) The application automatically enters the fermentation phase after the face rub
  • 4
    (b) To fit the potato in the bag, with a cane of the face and a thin sheet of spare parts
  • 5
    (b) The fermented pasta is removed from the rectangle, and the distillation of the vent into a rectangular rectangular size of the material twice the size of the material
  • 6
    (b) Placing the potato in the middle of the noodles
  • 7
    It then folds the face on both sides upwards and wraps the material up and tightens the interface
  • 8
    I'm not sure if I'm going to be able to do this
  • 9
    (b) Collapse internally from one third of the long edge at both ends of the face, into a new rectangular formation
  • 10
    Again with a cane
  • 11
    And then a 30% discount
  • 12
    And then we're going to grow into squares
  • 13
    Cut the face with a sharp knife along the long edge into nine pieces
  • 14
    (b) A slightly flattening of the cut face in the direction of the cut face, with a set of braids for every three faces
  • 15
    I'm not sure if I'm going to do this
  • 16
    Cut the braids from the middle into two sections
  • 17
    It's in the mini-bread model
  • 18
    (a) Put the moulds in the middle of the oven, place a bowl of hot water at the bottom of the oven and open the “low-temperature fermentation” mode for final fermentation, with a default duration of 40 minutes, depending on the actual fermentation of the noodles
  • 19
    End of fermentation
  • 20
    (b) Put the moulds on the third level of the preheated oven and bake them at 170 degrees and for approximately 25 minutes at the top/downbarrel level, with attention to the colour and coating of tin paper
  • 21
    (a) Demolition immediately upon release and sealed and stored after drying

    • Mini-Vioc marble bread Make Tips

    The operation of wrapping the material here is the same as that of wrapping the “cooking” of butter, the whole process being a folding/opening operation after wrapping the material; 2. It may be that, because the cassava is not sufficiently dark enough to contain enough, the end-forming linen does not appear to be sufficiently visible, or, if it is soy sand. 3. The size of the mould is approximately 12*9*6

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