Smelt milk bag
By VicentaLakin
It's very soft, and it's thick and has no additives. And when I came back, I tried to match it, and that's what it tastes like。
Recipe Recommendations
- high-gluten flour 250g
- milk 80g
- soybean milk 80g
- yeast 3g
- salt 2g
- sugar 20g
- butter 20g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Smelt milk bag
1
I'll put the material in addition to butter in the kitchen machine。
2
We'll mix it into a preliminary noodle and add butter。
3
Smiling into soft and smooth noodles。
4
It's a smooth, saw-to-sniff edge。
5
The noodles cover the membranes and ferment in the warm。
6
Fermentation up to twice the size. Poke the noodle without turning back。
7
Smash the exhaust and make it round. Covers the film or baking it for 15 minutes。
8
When it's loose, split it into six exhaust rollers. The dish is fed into the warm and wet, and the second fermentation takes place。
9
The oven ferments about 35 degrees and 40 minutes, with a bowl of hot water kept wet at the bottom。
10
The fermented noodles take out the high powder and cut them into their preferred bouquets。
11
The oven is 180 degrees preheated, mid-level, up and down. The noodles will be prepared in five minutes to 160 degrees and 20 minutes, and on the side to yellow。
12
Out of the oven。
13
The next morning, the face was cut, the air hole was even. Soft but resilient。
14
Close shotSmelt milk bag Make Tips
1 the sugar volume is relatively low and can increase on its own, but preferably not more than 30 g. 2. it would be preferable to use pure milk and soy milk without additives, which would be sold in freezers in the general supermarket. the purpose of this is to have a healthy appetite for food and a disease away from it。