Cuckoo Hoff bread
By VicentaLakin
In the area of Alsace in Germany and France, Christmas must be a lot less grunting. A snack belonging to the Brioche Brioshu. But usually Gollo-Hhoff is lighter and harder than Brio. I used six 4-inch goo-hofmol and two 4-inch mime. Such a little bread, just like a man。
Recipe Recommendations
- milk fragrance
- roast
- several hours
- senior
Steps for Cuckoo Hoff bread
1
A raisin, cranberry dry and blueberry dry for the night (which can be replaced by one of its preferred varieties and can be added to the nuts, but only as they please)。2
The milk and egg fluids are poured into the bread drums, sugar is placed on the corner of the bread drum, salt is placed on the corner of the sugar, flour is poured, and dry yeasts are then spread over the flour (avoiding the yeast from salt)。3
Turning on the "and face" function of the bakery machine (which, by default, is 20 minutes), suspending the machine in front of it, squeezing it with one hand below it, softening the face with a little sticky on the hand, which is the right humidity, and starting the bakery continues to rub its face. A small amount of milk is added to the noodles if they are too hard, until they are soft, and a small amount of flour if they are too wet and sticky。4
A "mode" process is over, with a small noodle, slowly opening up, and a thin film that cannot yet be removed will break。5
Add softened butter and re-start the "and face" program。6
The second phase of the phase ends with a small section of the face, which is slowly distilled, so that a large piece of thin film can be pulled out。7
Pick out the good fruit and dry it and rub it in the noodles。8
The bucket was covered with a sheet of baked paper and some beads were put on it。9
A wet towel is added to the oil sheet, and the hood of the baker is covered until the noodles ferment. When it's cold, you can turn on the "fermentation" function of the baker, and when it's warm, you can wait for the noodles to ferment。10
The degree of fermentation is indicated by the fact that the nozzle does not bounce back (infrequently) or collapse (infrequently)。11
The noodles were removed from the exhaust, divided into eight pieces, rolled round and covered with a skin-covered film (to prevent the dry skin of the noodles) and loosed for 15 minutes. When the noodles are loose, a thin layer of butter is covered in the mold, and a piece of almond tablet is spread evenly。12
Put a hole in the middle of the small noodle, put it in the mold, and put it under a mask (to prevent dry noodle skin) for re-fermentation。13
More than two and a half times the size (with a light finger on the face of the face of the face, slowly bounces back). Put it in the middle and lower of the pre-heated oven at 180 degrees, and shift it to 170 degrees for about 20 minutes. The surface is golden, and the surface will go right up. If the colour is enough but the bread is not ready to continue to bake, then a sheet of tin paper should be covered to avoid overstained。14
When you get out of the oven, you pull it out of the mold。15
You can have a sift of sugar when you're cold. If you can't finish it, you have to put it in a bag and seal it。Cuckoo Hoff bread Make Tips
1. The temperature and time of the baking is for reference purposes only and must be adjusted to the home oven. 2. The bread is put on the next day in a soft spot, and if you do not like it, you can warm it a little more。