Packet
By VicentaLakin
Tasty, soft and Ruthy。
Recipe Recommendations
- high-gluten flour 300 grams
- sugar 9 grams
- yeast 1.5 grams
- milk 96 grams
- light cream 84 grams
- protein 21 grams
- butter 6 grams
- egg liquid 24 grams
- salt 1.5 grams
- almond powder 18 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Packet
1
This was done using the Chinese method, which had to rub the Chinese pasta one day in advance and then use cold, slow fermentation by storing it in the refrigerator, which produced a slow, supersweet and super delicious bread. First, all Chinese noodles (with the exception of butter) are placed in the bakery。
2
When the grouping is formed, the butter is put together for about 15 minutes and the flour is sealed in a plastic bag and frozen in the refrigerator for 18 hours。
3
The fermented Chinese noodles are torn into small pieces, then added to the main noodle material and then put them in the bakery, which is smoothed into the face of the bread。
4
When the noodles are removed for 15 minutes, then they are ventilated, i.e. they are flattened with their hands or scepter, and the gas in them is discharged, divided into five pieces on average and rolled round。
5
Take out a piece of it, with a cane, and make it an elliptical face of the length of the mold, and press the thin under the hand。
6
Roll it up, roll it down, a little rough in the middle, two little bits。
7
Finally, close the mouth, squeeze it with your hands and put it in a non-glubber dish。
8
The oven was placed in the oven, under which a bowl of hot water was put and the door closed for a second fermentation, which was twice as large。
9
Two pieces of paper, approximately one fifth of the length of bread, on fermented bread。
10
Spectrums of flour are sifted into a layer of powder and the oil paper is removed lightly。
11
The oven is preheated, 175 degrees, up and down the fire, mid-level, about 25 minutes of roasting, and when it is out of the oven, it is dry。