Milk fragrance
By VicentaLakin
The fragrance is a basic bread, with few food items and simple practices. The fragrance is soft and full of milk, with a 100 per cent success rate。
Recipe Recommendations
- high-gluten flour 180 grams
- low-gluten flour 40 grams
- milk 110 grams
- butter 30 grams
- white granulated sugar 45 grams
- egg liquid 25 grams
- salt 2 grams
- dry yeast 3 grams
- sweetening
- baking
- an hour
- divine level
Steps for Milk fragrance
1
(The following nine formulations) Bread foods: Dragonfish bread uses 180 grams of wheat flour (heavy wheat flour), Golden Dragonfish pastry wheat flour (feat flour) 40 grams, milk 110 grams, white sugar 45 grams, butter 30 grams, whole egg fluid 25 grams, salt 2 grams, dry yeast 3 grams of surface decoration: full egg fluids。
2
When all the bread is poured into the bucket of the cook ' s machine, the face is formed into a sheet of film, and the rip is broken, and the butter can be added to it until the extension phase continues。
3
The polished pasta of the cooker's machine was turned into smooth noodles, put back into the cooker's barrel, covered with a wet sheet, fermented for the first time, twice as large。
4
The fermented pasta is pumped out of the air with its hands, flattened on the board, squeezed with a scepter, so that the gas in the mask is pressed as far as possible. Split the exhausting noodles into nine points, round each.
5
Aluminum paper was placed on the grill and the bread embryo was evenly placed in the grill。
6
The oven is placed in the oven, under a plate of warm water, and the function is fermented, at which point the temperature is automatically adjusted to 38 degrees for 45 minutes。
7
The fermented bread fills the entire dish, removes it and brushes the whole egg fluid thinly on the face。
8
Take out the water from the oven, preheat the oven, 170 degrees, up and down the fire, the middle floor, and bake for 25 minutes。
9
The soft-sniffed milk fragrance pack is ready。Milk fragrance Make Tips
1. The temperature and timing of fermentation and roasting vary slightly from one oven to another. 2. The bread is free of material and wants to have material that can be rubbed again, when the bread is made。