The braid pine toast
By VicentaLakin
This section of the toast, without a second fermentation, rubbing the noodle into a fully extended state, with a little flaccidness, directly intruding, making, operating quickly, and saving time, although only once fermented, and adding part of the fermented flour, the finished product is very soft and soft, and the lace is very good, and delicious, regardless of whether the hand is torn or sliced. This bread is for two 450 grams of toast。
Recipe Recommendations
- high-gluten flour 400 grams
- medium-gluten flour 150 grams
- milk 250 grams
- yeast 5.5 grams
- white sugar 75 grams
- eggs of 2
- corn oil 30 grams
- salt 3 grams
- meat floss 50 grams
- white sesame 5 grams
- sweetening
- baking
- several hours
- ordinary
Steps for The braid pine toast
1
In addition to oil, salt and yeast, all the main materials are mixed to dry powder (milk is to be added gradually and the water intake of the face flour is to be reduced) and the covering of the film is loose for 30 minutes, adding yeast salt (to the dissolving of the yeast) (to rub out the thick membranes, to smooth the face and to pull out thicker membranes)。
2
Rounded the face and covered the membranes for 15 minutes。
3
I'm going to grow the squall。
4
Placing the pine, folding the two sides into three layers in the middle (turning one third of the right to the middle, then folding the left)。
5
Fold the folded face and roll。
6
Cut to 24 noodles。
7
The 24 noodles are divided into six groups of four each。
8
Each group of noodles is slightly lengthened and ready for braiding。
9
Make it up。
10
The two heads of the braids are folded to the bottom and placed in two toast boxes。
11
Covered with a lid or fresh film and fermented to 8-9 full in warmth。
12
The surface brushes the egg fluid, soaks the white sesame。
13
The oven is pre-heated, 130 degrees, lower and lower, up and down, and is roasted for 45 minutes (satisfactory top-covered tin paper, bake time, temperature adjusted for home-based oven)。
14
After roasting, they are removed, demodeled, side-stuffed in cold webs to cool (to avoid a collapse of the back), and when there is some heat, they are sealed in a bag。
15
Sliced。
16
Can rip your hands off. Puffy, soft。The braid pine toast Make Tips
1. The bake time and temperature is adjusted to the home oven. During the baking process, the bread is coloured to cover a layer of tin paper. 3. Sugar volume increases or decreases according to individual preferences. 4. The amount of milk is increased or decreased according to the water intake of flour。