Flower bread
By VicentaLakin
I'm using a six-plum cake model, and the amount of squares is just a six-gauge model, and this bread can be replaced with other molds. It can only be converted into units. It's soft and fluffy. It smells like milk. It's particularly soft because of the small amount of molds, the speed of fermentation, and the amount of free time。
Recipe Recommendations
- high-gluten flour 100 grams
- milk 60 grams
- fine sugar 18 grams
- milk powder 5 grams
- yeast powder 1 gram
- whole egg liquid 10 grams
- butter 10 grams
- pigment appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Flower bread
1
Because of the very small amount of dough, we'll have enough hand rubbing. Flour, milk and sugar mix, yeast powder, egg fluid, milk mix, two minutes。
2
The liquids were mixed with flour, formed into clusters and added to the butter to continue to dizzle。
3
Just rub it in a thick membrane, maybe five minutes. Bread does not have to rub out thin membranes like toast and ferment an hour at 28 degrees。
4
The fermented pasta is divided into six equals, with one original one, and the remaining five are selected with toothpicks。
5
Each colour is divided into six equals。
6
It's small, it's not rolling, it's a circle with two fingers. It's fast. Alteration of the various coloured groups into the mould at 38 degrees, humidity at 85 per cent and fermentation at 35 minutes。
7
The oven is pre-heated, up and down the fire, mid-level, 165 degrees, and three minutes after the oven is covered with tin paper to prevent it from being too dark, so that it can continue for another 12 minutes。
8
When you're baked, it's sticky, it's easy to get out, it's cool。
9
The finished product。