Milky Haas bread
By VicentaLakin
It's a small bread made so hard that it's milky-haast, it's a French bread, it's good for breakfast, tea, it's easy to make it, and it's too easy to eat without oil, it's even more burden-free, it's just soft, it's soft, it's warm, it's a little softer, it's a little fragrance, and it's more delicious。
Recipe Recommendations
- high-gluten flour 300 grams
- milk 150 grams
- light cream 90 grams
- sugar 30 grams
- yeast 3 grams
- salt 1 gram
- powdered sugar appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Milky Haas bread
1
First, milk, light cream, then sugar and salt in the corner, then high-banded flour, yeast in the middle, turn on the baker and face, until full expansion, room temperature of about 29 degrees, caps on the baker, room temperature fermentation twice as large, can be used to put a hole in the middle of the hand, or fermentation if it does not collapse。
2
When removed, the dough is placed on the mat, pressed with its hands to flat air, divided into an average of six pieces and rolled for 15 minutes。
3
Take one of these and make an elliptical form with a cane。
4
and fold them in the middle, and then in the middle。
5
Finally, tighten the interface。
6
Placing the interface down in a non-adhesive dish, if the dish is not non-encumbered, with oilable paper。
7
Two rounds to two times the original size, and three knives on each bread, as shown。
8
The bread was sprayed with some fresh water and sugar powder。
9
The oven is preheated, up and down, mid-level, 175 degrees and 20 minutes。
10
You can eat when you're out of the oven until it's warm, and you need to keep it while it's hot and you can put it in a fresh bag。Milky Haas bread Make Tips
1. The water intake of flour is affected by branding and the environment, so that liquids are not fully added at once, leaving 10 grams short, depending on whether they should be added or not. 2. When cutting, the blade must be fast and cut decisively, so that it will be perfect. 3. It is hotter in the summer, so the fermentation period is shorter than the winter, so watch carefully and do not overferment. 4. The temperature and timing of the oven shall be adjusted according to its own oven。