Sweet pint bread
By VicentaLakin
By the end of the week, it was time to make breakfast for next week's work, without additives and low fat. He's healthy and able to practice his hands
Recipe Recommendations
- high-gluten flour 280G
- white granulated sugar 20g
- yeast 3.5G
- water 200g
- eggs one
- milk powder 20g
- salt 2g
- corn oil 30g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Sweet pint bread
1
One night earlier, the Chinese raw materials and the noodles were made. In order to lose weight, I did not use milk, the water was used directly, the main flour was put on the main flour, the smell was the same, and the Chinese water was put on more, so the bread was made softer. Refrigerator freezes fermentation for more than 17 hours。
2
When the noodle fermentation is over, tearing the Chinese to pieces, mixing it with the main noodle material, a little bit more than 10 cents, which is better for the film
3
It's not scratched, it's gone, so it's necessary to wake up for 10 minutes. The pasta is sticky at this time, so don't put flour on it so easily. It's softer than earplugs as long as the membranes don't stick. It's like a woman's charm, scrambling, falling, beating, scrambling
4
You'll have to rub your face when you've got corn oil. Okay
5
I put the bread in shape, put the mold, I used the six inches of cake, I made the extra dough, put a bowl of open water in the oven, put it in a sealed fermentation
6
After fermenting twice as big, the preheat oven reaches 175 degrees, the face of the face is brushed with yolk and a sugar needle
7
The temperature is 175 degrees. 13 points, the color on the surface
8
It's soft, it's radishSweet pint bread Make Tips
Because the Chinese have more water, so the main one has more water, and the flour is a little sticky