How to make Four sacks of plume bread

Recipe Recommendations

1

Put all the materials used for the removal of butter in the bread-crumber, start the face-to-face program for 20 minutes

2

Sliding can pull out flexible film and put it into butter, rubbing it into thin, unbreakable gloves

3

Remove the noodles, round them in the basin, and cover them with one shot (25-28 degrees)

4

Hand-stamped flour into the pasta and fermentation is complete without collapse or contraction

5

Float extracts light pressure exhausts, divided into an average of 12 rims for 20 minutes。

6

Take a small piece of noodles, turn it around, roll it from top to bottom, press it with your finger and hold it tight

7

Then the noodles grow in strips, four in one unit

8

Make four braids in two, three, four, two, one, three

9

Keep your mouth shut and try not to press too tight

10

The fermentation box is set at 35 degrees

11

Put fermented bread on egg fluid

12

Spill it evenly

13

The oven is 200 degrees preheat, 200 degrees upper and lower, 180 degrees medium, 15 minutes high

14

Keep an eye on the bread embryo. It's covered in tin paper

15

Get out of the oven and put it on the hanger and seal it