Hokkaido hands tore bread

By VicentaLakin

Hokkaido hands tore bread
This bread was made to consume a box of open blue windmill cream. Noodles are the concubines that have always been loved. The teacher's 100 per cent of the Hokkaido Toast Spaghetti group, which added milk, coconuts and cranberry, changed the shape with a 9-inch flower model, and made this hand-to-bread available in combination with delicious food。

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Steps for Hokkaido hands tore bread

  • 1
    Put all Chinese materials into the bread drums and start the "Customs and Faces" program (my bakery is 8500 platonics and the "Customs and Faces" program is by default 13 minutes) in groups, which need not be smooth to the surface。
  • 2
    Cover it with a baking sheet and put some beads on it
  • 3
    And a wet towel
  • 4
    And then you put on the hood of the baker and let the noodle ferment
  • 5
    We're at a low temperature (less than 20 degrees) and the noodles are very slow to ferment because of a lot of light cream. I came home from work at night (at 6 p.m.) before I went to work in the morning, and it was twice as big, with my hands, and it felt like the face was floating, and I turned over, and there were obvious holes at the bottom。
  • 6
    Tore the Chinese into a bread bucket and put them in the main lard material (but not butter first). Note: Sugar and salt are placed at both ends of the bread can, and yeast are spread over the noodles。
  • 7
    The iMix program (20 minutes) was initiated, after which the left hand was painted with olive oil, the face was squeezed, the right hand was cut with a pair of scissors, and the right hand was squeezed slowly towards the surrounding area, at which point the face was not yet complete, and it was not able to pull out large pieces of film and easily break。
  • 8
    Add softened butter and start iMix again
  • 9
    When the procedure was completed, a small section of the face was removed and the hands slowly opened up, it was easy for the face to become a large piece of thin film that could not easily be broken, poking a hole with its finger, leaving the edge of the hole unscathed, so the face was covered。
  • 10
    Removing the small noodles with the big noodles, draining out the air by pressure, forming a larger piece of a comparative face, brushing on it a layer of milk (as much as you like), spreading cranberry, cutting in four
  • 11
    Eight more
  • 12
    I put oil in the mold
  • 13
    Put four layers of each column up and put it in the mold, covered in a fermentation film
  • 14
    It'll be twice as big again. It'll start with the preheat oven, 180 degrees up and down
  • 15
    More milk on the surface, coconuts, cranberry
  • 16
    Put it in the middle and lower of a preheated oven and roast it up and down at 180 degrees for 20 minutes (stin paper should be added to the top in time). It's baked and demoxed on the grilled web. It's not easy to stop

    • Hokkaido hands tore bread Make Tips

    1. The fermentation time is self-regulated according to ambient temperature and, if the weather is hot, the bread tastes better when it is 17 hours of slow fermentation in the refrigerator. 2. I put olive oil on my hands at the level of a mini-noodle inspection, in order to prevent the pasta from being cut to sticky, and in order to slow the aging of bread products by adding olive oil to the noodle。

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