Sand and tea, cream and cream

By VicentaLakin

Sand and tea, cream and cream
The bread is sweet every time, but there's a family who likes salty bread, so I made this sauerkraut and butter bag, and I didn't think the salt was spicy, it was so popular, and I used Chinese and second fermentation, it was a soft girl for three days

Recipe Recommendations

  • high powder appropriate amount
  • sugar appropriate amount
  • dry yeast appropriate amount
  • salt appropriate amount
  • protein appropriate amount
  • sand tea sauce appropriate amount
  • milk appropriate amount
  • cream appropriate amount

Steps for Sand and tea, cream and cream

  • Make Sand and tea, cream and cream step 0
    1
    Preparation material。
  • Make Sand and tea, cream and cream step 1
    2
    All Chinese pasta materials were mixed and placed in a bakery machine with a smooth pasta. Leave the noodles in the bakery room for 2.5 hours。
  • Make Sand and tea, cream and cream step 2
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    The Chinese torn into small pieces of material to join the main lasagna。
  • Make Sand and tea, cream and cream step 3
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    Keep rubbing to smooth and then have gloves. Keep fermenting for an hour. The temperature here is 25 degrees, and if it's higher, it's shorter。
  • Make Sand and tea, cream and cream step 4
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    The basic fermentation ends with an average of eight pieces of noodles, with a membrane on the roll cover and a 15 minute laxity。
  • Make Sand and tea, cream and cream step 5
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    Get two spoons of sand and tea。
  • Make Sand and tea, cream and cream step 6
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    When you're ready, you'll grow your face into an elliptical form。
  • Make Sand and tea, cream and cream step 7
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    Sand and tea sauce mixed with a little water, evenly covered in elliptical face。
  • Make Sand and tea, cream and cream step 8
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    Roll up gently, squeeze the tail。
  • Make Sand and tea, cream and cream step 9
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    Put the plastic face in the mold. A bowl of hot water was put under the oven and the bread was put in the oven for final fermentation. 35 degrees ferment for 40 minutes or so. The oven, preheated at 170°C, in the middle and lower floors, with a fire up and down for about 17 minutes to top colour. The volume of liquids is adjusted by temperature, humidity and the water intake of flour。

    • Sand and tea, cream and cream Make Tips

    Watch the fire

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