I'll make a bouquet

Recipe Recommendations

• bread flour 300g
• sugar-tolerant yeast 3.5G
• warm water 126G
• water 26g
• egg liquid 30g
• condensed milk 45G
• salt 4g
• butter 22g

• sweetening
• baking
• an hour
• ordinary

Steps for I'll make a bouquet

1

3 grams of yeast dissolved with 126 grams of water, 210 grams of bread powder added, covered in flour, 17 hours of frozen fermentation in the fridge

2

Tore the Chinese noodles into small pieces into bread cans and pour them into milk, egg fluid, 26 grams of water and salt

3

POUR THE FLOUR AND YEAST, PUT THE BREAD BUCKET INTO THE JD08 VAN IN EASTING, PUT THE HOOD ON THE BREAD CAN, CHOOSE AND PASTE FOR 10 MINUTES

4

We'll have 10 minutes to put in a slice of butter

5

Keep rubbing your face for 18 minutes, until it's extended. Leave the dough in the toaster

6

Take the noodle out, light pressure the exhaust, split it into eight pieces, cover it up in a roll, lax for 20 minutes

7

It's in an elliptical shape. Side

8

From top to bottom, cover the film, lax 5-10 minutes

9

Scratch it to about 30 centimeters, and if it's not long enough, keep it loose

10

Let's wrap it up and leave it all behind

11

Hold your tail tight

12

Put it in the bottom. Put it in the 8-inch

13

Put it in the oven (place a bowl of hot water in the oven during fermentation, allowing some humidity in the oven) and ferment for about 40 minutes at 37 degrees on the oven, with egg fluid on the surface. fermentation time is for reference, depending on the fermentation status of the bread embryo

14

INTO THE DONGING K40C OVEN, WHICH IS PREHEATED TO 170 DEGREES, AND BAKED FOR ABOUT 30 MINUTES (THE TEMPERATURE AND DURATION OF WHICH ARE FOR REFERENCE ONLY), ATTENTION SHOULD BE PAID TO THE COLOUR OF THE BREAD, AND TIN PAPER SHOULD BE ADDED IN TIME TO AVOID OVERSTAINED. WHEN THE BAKE IS OVER, THE BREAD IS TAKEN OUT IN TIME TO COOL, AND THE UN EATEN BREAD IS STORED IN A ROOM TEMPERATURE

Recipe Categories

• baking Recipes