Soft fragrance
By VicentaLakin
CUTE, SOFT, SOFT, SOFT, SOFT BREAD THAT BITES OUT OF TENDER MILK. SUCH BREAD IS GRUESOME. YOU LIKE A LITTLE MILK BAG LIKE THAT? PS: THE FACE OF THIS RECIPE IS PERFORMED BY THE KING'S COOKER MACHINE, AND IT'S OK TO RUB IT WITH YOUR HAND WITHOUT THE COOKER'S MACHINE. THE PRODUCTION PROCESS IS THE SAME。
Recipe Recommendations
- high-gluten flour 145 grams
- water 78 grams
- salt 2 grams
- fine sugar 20 grams
- dry yeast 3 grams
- eggs 20 grams
- milk powder 7 grams
- butter 20 grams
- milk 80 grams
- low-gluten flour 5 grams
- corn starch 7 grams
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Soft fragrance
1
Let's see what we can do with the cream pie. Milk, whole egg fluids, fine sugars are poured into large bowls, evenly mixed and mixed into sugar solubility (with sugar powder instead of fine sugar can accelerate it)。
2
Low-banded flour and maize starch are mixed into mixed liquids and evenly mixed。
3
The mixed liquid will be sifted and sifted into the milk pan。
4
Heated in the middle of the fire and constantly mixed with silicone razors until the mixture in the pot began to boil and become thick, and the fire was shut down。
5
When it's hot enough to enter a small block of butter, it's quickly mixed, melts the butter into liquid form and is completely mixed。
6
When the butter is fully plattered, the cream is ready. Put the cream down and use it。
7
Let's see what the bread noodles do. The material (other than butter) that makes noodles is fed into the mixer of the King's cooker machine. The cook's flight is scheduled to last seven minutes, and the second is open for low-speed face rubbing。
8
It needs to be noted that the amount of water in the formula is for reference only because of the different water intakes of flour, so that the amount of water can be adjusted to the actual situation to the appropriate level of softness and hardness. It should be a very soft pasta, but if it's sank at the bottom as it is on the left of the top map, it means that it's too sticky and has too much moisture to add a small amount of flour (remember less water next time). To reach a very soft, but undefeated, face-to-face state, as in the right。
9
When it's done, the noodles become smooth and flexible, and the butter is added. Adding softened butter, the cooks ' aircraft continued to set two slots for five minutes, allowing the butter to be gravitated into the noodles. If the film is not available at this time, the cooker ' s machine will be changed to the fourth stage, with a fixed time of 2 to 3 minutes, and the face will be covered quickly。
10
Check the film. Gradually tearing up the noodles and forming a thin film that can see through to light (only if it is to reach the extension stage and not to remove it). Depending on the actual situation, the timing will vary, and if it is not available, it will be possible to continue rubbing in the fourth tranche until it is released。
11
The coated face will be covered with a fermentation of 40 minutes to 1 hour in warm areas until the face is 2.5 times larger。
12
The fermented pasta is released from the air (the face of the face cane can be flattened and fully squeezed out of the air of the face of the face), and it is split into 10 pieces and rounded separately. If it is not easy to thaw, it can quench again in 10 minutes. After rubbing, cover membrane or damp cloth, 15 minutes static。
13
Take a stilled noodle, make it a dome, and put a piece of cream in the center。
14
Wrap the milk up and hold it tight。
15
Put it down on the grill. In turn, make all the dough and put it on the grill, leaving enough distance between each. Final fermentation, 85% humidity, 35-38°C fermentation, about an hour (how do you control the temperature? Click here。
16
The face of the dough is painted with a full egg fluid to be decorated, placed in an oven preheated at 175°C and baked for about 12 minutes until the surface is yellow and yellow。
17
The finished chart。Soft fragrance Make Tips
One, the size of the formula is small, and the 10 crumbs made are more fanciful than your bread, and the size of the milk pie is less. Both the cream pie and the bread paste are used for eggs, and one egg is enough for them (about 50 grams after a medium-sized egg goes to the shell) and some brush surfaces are left. 2. When the milk is boiled, it must be constantly mixed to avoid the bottom being covered, and when it begins to condensate in form, it can be smoothed with greater effort and rapid mixing if it is felt in particles。