Bread
By VicentaLakin
Bread fork。
Recipe Recommendations
- high-gluten flour 380g
- light cream
- sugar 20g
- water 55g
- eggs one
- yeast powder 4g
- salt 3g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Bread
1
All materials were identified and all materials were put into the bakery starter and face function for 20 minutes, which in fact resulted in an initial expansion of 15 minutes。
2
Then look at it, rub it in a smooth face, rub it up to the end of the extension, and pull out a thin and resilient glove sheet。
3
The first fermentation to 1.5 times the size of the fermentation is carried out by rounding it inside the bakery, with its fingers first covered with powder and piercing on the surface of the face of the lasagna。
4
Take the fermented noodles out and press the vent。
5
It is divided into 10 equals, with 20 minutes of dysentery after a roll。
6
Take a nice, loose noodle, shoot off the bubbles on the open side, flip over, a proper fork roast。
7
Squeeze them like buns, close them tight, then shut them down and encode them on the grill。
8
The code on the grill is fermented to 1.5 times the temperature of the room (in winter, the oven is to be moved to the fermented area to 1.5 times the size)。
9
The oven is preheated at 175 degrees and 10 minutes。
10
Send them to preheated ovens with 175 degrees and 25 minutes of fire up and down (with the temperature varying from one oven to the other, depending on the temper of the oven) and immediately remove them from the oven and put them on the tan and keep them sealed at some temperature。
11
The finished chart。
12
The finished chart。
13
The finished chart。Bread Make Tips
Flour absorbs different amounts of water and different amounts of water in different environments, and it is suggested that 10-15 grams of water (liquids) in the square be set aside and adjusted appropriately (this temperature is for information purposes only, depending on the temperature of the home oven)。