Woodfish sausage bread
By VicentaLakin
I'd rather make bread with a sprout of soup, with a soft sip of bread, and even a two-day laxity won't have a great impact. The stale of bread embryos is fixed, and the rest of the bread can be played at will。
Recipe Recommendations
- high-gluten flour 200 grams
- sausage 6 pieces
- Muyu flower appropriate amount
- salad dressing appropriate amount
- white sugar 40 grams
- butter 30 grams
- salt 2 grams
- yeast 2 grams
- qingshui 50 grams
- milk powder 20 grams
- Medium gluten flour 20 grams
Steps for Woodfish sausage bread
1
Prepare the raw materials。
2
The raw materials of soup seed are boiled to a denseness (the surface is not lost) and the refrigerator is frozen for more than 12 hours。
3
Soup with fresh water, high-strength powder, milk powder, sugar, salt, yeast, bread machine for 30 minutes。
4
Add butter to the table for 30 minutes。
5
This is a time when the face can pull out a nice film and then ferment it。
6
The niced noodles ran out of air, divided into equal little agents for five minutes。
7
Smash it, wrap it in sausage。
8
Roll it up and ferment it twice as big again。
9
The oven is 180 degrees preheated and the mid-level roast is made for 20 minutes。
10
It'll cool off and put salad sauce on the surface, and it'll be fine with woodfish。
11
Sweet, soft bread is ready。Woodfish sausage bread Make Tips
The bakery is observed and adjusted to the temper of its own oven. 2. It is not appropriate to keep the meat-bearing bakery warm enough to leave the bread in the fridge unpaved with salad sauce, bake for two minutes before eating, and then do the next step, just as soft。