Cream Hasbread
By VicentaLakin
A super-soft bread because of the presence of more light cream, although it is still soft without butter, and the smell of milk is so plentiful and well-formed. It's the same method used for refrigeration, 70% of which is easy to do, but not much time to do
Recipe Recommendations
- high-gluten flour 280G
- light cream 85g
- milk 140g
- yeast 3g
- sugar 15g
- salt 4g
- milk fragrance
- roast
- several days
- simple
Steps for Cream Hasbread
1
Put all Chinese pasta material into the bread drums。
2
Commencing and face-to-face procedures for 10-20 minutes and mixing them into noodles
3
(b) The removal of the noodles to be rounded and placed in the container with a protective film and into the refrigerator for 17 hours to be fermented into the middle
4
It's fermented in Chinese, it's twice the size of a beehive。
5
The Chinese noodles were torn into small pieces, all the materials of the main ones were put into the bread drums, and a 20-minute start-up and face-to-face procedure was initiated and the noodles were mixed。
6
Noodles need to be able to easily pull out thin murals to make bread soft。
7
(a) Split the noodles, etc., into four pieces, rounded and awakened for 15 minutes
8
The face of the face is formed into an elliptical shape, which turns in the long direction to the middle。
9
Let's do it again. Keep it tight。
10
It's made up of olives and put them in the oven。
11
The oven is in the oven, with a bowl of water, an fermentation mode and a secondary fermentation
12
The fermentation is about 40 minutes, twice the size。
13
(a) Surface sifting suitable dry flour
14
Draw three to five blades on the surface, the same old razor blade I used, fast, very good。
15
Into the oven, up and down, 180 degrees, hot wind mode, 20 minutes to bake, medium colour, with tin paper, the temperature must be adjusted to its own oven。
16
Get out of the oven and hang it on the grill。