Milk-cracker
By VicentaLakin
Cute little food packages, made as snacks, made as breakfast, cut open the favorite hams, vegetables, cheese, can change many things and become one of the favorite breads。
Recipe Recommendations
- bread flour 150 grams
- milk 40 grams
- eggs one
- white sugar 95 grams
- egg liquid 4 grams
- salt 2 grams
- butter 20 grams
- sugar-tolerant yeast 4 grams
- qingshui 210 grams
- coconut 5 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Milk-cracker
1
Chinese pasta raw materials: bread flour and sugar-resistant yeast。2
When yeast powder is mixed with water, it is added to the bread powder, evenly mixed and fermented in the freezer room for 10 hours。3
Material for the main noodles: Chinese noodles, eggs, egg fluid, white sugar, butter, milk, coconuts, salt, bread powder。4
Add Chinese pasta, eggs, milk, bread flour, sugar to the bread drum, start and pasta。5
When the noodles are formed, the salt is added and the face continues。6
When the noodles become smooth, they can pull out the film, add butter, and continue with the face。7
It is a good way to pull out a thin film, piercing it with its hand, presenting a smooth edge, allowing it to come out of it, to be rounded and fermented in the basin。8
It swells to two times the length of the hour, presses it with its hands, with visible dents, and does not shrink and ferment。9
Take out the noodles, exhaust them and split them。10
Take out a small noodle, hold it gently in your hand, push it forward with your hands, pull it back with your fingers, and round it up。11
On the grill, fermentation in the oven and water in the oven。12
It ferments to 1.5 to 2 times the length of the hour, removes the noodle from the egg brush and sows coconuts, preheat ovens, up and down 180 degrees, puts the noodles in the oven, bakes them for 22 minutes, and closes the ovens when the surface is golden。13
The finished product。Milk-cracker Make Tips
The bread is Chinese. 2. There is no egg fluid available to use, which adds light to the skin of bread. 3. The temperature and timing of the oven shall be set according to the characteristics of the oven. 4. Flour is of a different water-absorption nature, depending on how much it is added to the liquid. When the bread comes out of the oven, it's out of the mold。