Flower bread

1

Prepare the material for the noodles。

2

All materials are placed in the cooker ' s mixer drums, with low-level grouping and re-routed to the extension phase, with better stretching。

3

THE NOODLES ARE ROUNDED INTO THE OVEN AND THE COUSSCF-100A FERMENTER IS SELECTED AT 28 DEGREES, 70% HUMIDITY FOR 60 MINUTES, WITH WATER AND MOISTURE ON THE BOTTOM, AND THE NOODLES ARE PUT IN FOR BASIC FERMENTATION APPROXIMATELY TWICE AS LARGE。

4

the fermented pasta takes a bit of air out, split into about 50 g each, and is quenched for 15 minutes。

5

Once again, the loosely fine pasta is rounded and placed in a six-inch bread-paper tort。

6

COUSSCF-100A FERMENTATION BOXES WITH A CHOICE OF 35 DEGREES AND 85% HUMIDITY, WITH A TIME OF 60 MINUTES, WITH WATER ADDED TO THE BOTTOM AND WETTING, AND WITH A LASAGNA FERMENTED APPROXIMATELY TWICE AS LARGE。

7

Use the fermentation time to make sodium grains, mix all materials, and remove them quickly into fine particles。

8

The fermented pasta is removed and the egg is cleared and the sodium is scattered。

9

COUSSCO-960M OVENS, CHOOSING THE HOT WIND MODE, PREHEATING 180 DEGREES IN ADVANCE, AFTER THE PREHEATING ACOUSTICS HAVE BEEN COMPLETED, THE TWO-STOREY OVENS ARE SPACED AND BAKED FOR ABOUT 20 MINUTES。

10

Baking's over, bread is out of the oven。

11

Just put the bread on the shelf and cool it。

12

It's finished, it's yellow, it's beautiful。

1. Due to the different water intake properties of flour, please do not add all liquids at once and add or delete, as appropriate, to the profile. 2. fermentation in commercial fermentation boxes using CF-100A in a warm and wet space, so that the face of the fermentation can be awakened and the bread made better. In the pasta, milk and light cream were used to replace all water, bread smelled so good, and soft bread was accompanied by crumbs of almond soufflé, delicious. 4. The temperature and time of the baking is for reference purposes only, adjusted as appropriate. Bread colour can be properly turned to achieve better baking. PS: Any problems with my formula to welcome Twitter into the fan community ~ Micro-Command: diandian 025824 Recipe # Eva Bread and Food #