Cream cream, no omelet
By VicentaLakin
In making bread, light cream is added, which slows the aging of bread, improves the tissue of bread, improves the nutritional value of bread and the smell of milk, even without eggs。
Recipe Recommendations
- bread flour 250g
- light cream 52g
- milk 140g
- fine sugar 30g
- salt 3g
- milk powder 7g
- butter 15g
- sugar-tolerant yeast 3g
- salad dressing appropriate amount
- meat floss appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Cream cream, no omelet
1
Light cream, milk, sugar and salt pour into the bread can。
2
THE POWDERED MILK AND FLOUR WERE POURED INTO SMALL PIECES OF BUTTER, THE YEAST WERE ADDED TO THE TOP OF THE FLOUR, AND THE BREAD DRUM WAS PLACED IN THE DONGING 1352AE-3C BAKERY。
3
Choosing and face for 20 minutes, with a nice face covered with a fermented film twice as large at room temperature。
4
The fermented pasta is removed, the low-pressure exhaust is divided into five equals, the circle is rolled and covered with a protective film, which is put in place for 15 minutes, and the still pasta is unrecoverable。
5
It's oscillated, it's turned, it's smooth, it's down, it's long. Thicker, squeezing salad sauce at the top, putting pine on meat, or changing to other jams, which are delicious。
6
From top to bottom。
7
Put it in the non-glaze。
8
PUT IT IN THE DONGING K40C OVEN, CHOOSE THE FERMENTATION CHAMBER, FERMENT FOR 40-45 MINUTES, PLACE A BOWL OF HOT WATER IN THE OVEN, KEEP IT WET, AND IF YOU WANT TO HAVE A BIT OF LIGHT ON THE FACE OF THE BREAD, YOU CAN BRUSH A THIN LAYER OF FULL EGG FLUID ON THE FACE OF THE FERMENTED BREAD。
9
Put it in an oven that's preheated to 170 degrees and baked for about 18 minutes。
10
The bakery is finished, the bread is taken out and on the dryer, and the un eaten bread is kept in the sacrificial chamber。