Cowbread
By VicentaLakin
This croissant is a piece of bread our baby loves. Using a chef's machine and face rubbing, the hands were freed and the bread made easier。
Recipe Recommendations
- high-gluten flour 220 grams
- white granulated sugar 25 grams
- salt 1 gram
- yeast 3 grams
- milk powder 15 grams
- whole egg liquid 25 grams
- water 110 grams
- butter 15 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Cowbread
1
Food。
2
In addition to butter, the food items are placed in the mixer drum of the cook ' s machine, with one set open until no dry flour is available, and a second set of smoothed noodles is opened, followed by three sets of covered ones。
3
Softened butter, smoothed in three。
4
And then we'll start the fourth one。
5
It's so thin that it can be fermented in warm places。6
You can ferment to 2.5 times larger。
7
The powdered hands remove the fermented pasta from the exhaust, divide it into 10 pieces and cover it with a ten-minute laxity。
8
The loose, smooth face of the pasta becomes a cone of a tip。
9
Take one, pull a tip of the head into a triangle, turn it over and roll it up and down, and shut it down。
10
Put it on the grill, fermented to 1.5 times the size of a warm place, put it in a preheated oven, 180 degrees, 18 minutes or so, and baked it and took out some butter。