Squirrel bread
By VicentaLakin
IT'S A SOY SAUCER. IT'S IN THE MIDDLE. ISN'T IT Q? IT'S POLISH. THE BREAD IS VERY SOFT。
Recipe Recommendations
- high-gluten flour 200g
- whole milk powder 15g
- milk 75g
- egg liquid 45G
- fine sugar 20g
- salt 2g
- yeast powder 1.5G
- butter 15g
- low-gluten flour 45G
- matcha powder 4g
- baking powder 2g
- water 56g
- red bean paste 150g
- salty and sweet
- roast
- several hours
- ordinary
Steps for Squirrel bread
1
Disassembly the yeast, with condensed bread, covered with fresh membranes, room-temperature fermentation, and freezen fermentation in the fridge, with only fermentation, not on a time-based basis, up to the level of many bubbles。
2
Add all materials other than butter and salt to the bread drums of the Polish species and the main lasagna, and initiate and face procedures。
3
Slipped to about 15 minutes of smooth noodles, adding butter and salt to continue rubbing。
4
You can just rub it up to the extension phase where you can pull out a large film。
5
The first fermentation takes place in an environment of about 26 degrees and not exceeding 28 degrees。
6
Let's take a shot of the noodles and get the tea Ockpie ready and put all the Ockpie materials in the tub。
7
Scratch the face with your hands and wrap it with a membrane。
8
The dough is twice as big and a small amount of flour is poked with a finger in the dough without convulsion。
9
The fermented pasta is ventilated, divided into six equivalent rolls and covered with a flavour of 10-15 minutes。
10
Okpi split into 12 equals, remember to cover the film。
11
Take a loose, smooth pasta, turn round and put 25 grams of red bean sand in the middle。
12
The three sides said to close the door。
13
Each of the three angles folds some more, forming a triangle of an arc of the corner。
14
Put the plastic pasta in the non-glaze。
15
The oak piping forms a thin elliptical, crushing stripes with scratches。
16
Each was two “green leaves” covering the lower part of the face, with a little water to help bind。
17
Two rounds in the oven, a bowl of warm water at the bottom of the oven kept it wet, with a secondary fermentation temperature of about 38 degrees, 85 per cent humidity, which was sent twice as high。
18
When the oven is preheated, it is again placed in the middle of the oven with 175 degrees of fire up and down, approximately 18 minutes of roast. When the bread surface is slightly coloured, tin paper is added to prevent the colours from roasting。
19
And so the obnoxious twilight bread is finished。
20
The finished chart。
21
The finished chart。
22
The finished chart。
23
The finished chart。Squirrel bread Make Tips
1. Each oven is different, with temperature times adjusted to the actual situation. 2. Watch the baking state, so that the bread surface is slightly coloured, so that the surface colours are avoided. 3. For flour, the amount of water used varies from season to season, and a few liquids are reserved, as appropriate, to adjust to the dry humidity of the flour。