Brio toast
By VicentaLakin
This formula is suitable for a mould: Sancanno 320 grams of toast must be happy to make breakfast with sweet bread, which is not only a salsic but also particularly beautiful, and which slightly improves French Brio bread. It is not surprising that the finished product is so amazing, the colour is perfect, the interior is flat and loose, and can be eaten with a hand torn apart. I've just been robbed by my little friend. I'll make two more tomorrow. Brio bread is a classic French bread, which is characterized by heavy eggs, yellow bread from eggs and butter, not colored。
Recipe Recommendations
- high-gluten flour 145 grams
- low-gluten flour 30 grams
- fine sugar 38 grams
- milk 58 grams
- butter 35 grams
- yeast powder 2.5 grams
- whole egg liquid 30 grams
- egg yolk 12 grams
- sweetening
- baking
- several hours
- senior
Steps for Brio toast
1
A mixture of high-banded flour, low-banded flour and white sugar。
2
yeast, egg fluid, milk mixed, two minutes still。
3
The liquid is poured into the lasagna, evenly flat, covered with insurance moth for 15 minutes, and at high temperatures in the refrigerator to prevent fermentation during laxity。
4
Quick noodles with butter。
5
Wrestling into groups, or using a cook's machine, etc., to rub out gloves。
6
Fill the fermentation with a fermentation model of 28 degrees。
7
It's about twice the size of the fermentation and takes out the dough。
8
Breathe the noodles into eight smaller ones of equal weight。
9
Roll round, like a chart, and put it in the mould。
10
The oven is preheated with bread fermented to nine minutes full, and the oven is set on fire for 170 degrees for 30 minutes and the oven for 155 degrees for 20 minutes。
11
Take it out when it's done, shake it out of the wet air, and keep it cold。
12
The finished product。
13
The finished product。
14
The finished product。