Milk yellow
By VicentaLakin
The soup pack I love doing because it's soft. The soup is made faster。
Recipe Recommendations
- high powder 200 grams
- water 100 grams
- low powder 30 grams
- milk 10 grams
- butter 20 grams
- fresh yeast 8 grams
- salt 1 gram
- eggs one
- sugar 30 grams
- light cream 40 grams
- wheat starch 25 grams
- milk powder 25 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Milk yellow
1
1. Production of yellow milk: evenly mixed sugar and eggs in the cuisine basin, with light cream, evenly mixed milk
2
2. Low powder, wheat starch mixed early with milk powder, sifted into an egg fluid, evenly mixed, insulated from water to viscous, and then added butter to the fire, evenly mixed
3
3 soup varieties: water and high powder will be placed in a milk pan, mixed and heated. Until they heat up to the surface with visible signs, and leave the fire. The surface is covered with protective film and placed in a freezer for more than an hour
4
4. To place material other than butter in the main section in the mix drums, and to heat the butter up when it is removed
5
5. Put the noodles in the fermentation basin, flatten them, so that the temperature of the fermentation is as consistent as possible, and the surface covers the protective film for basic fermentation
6
After fermentation, split the dough into 60 grams of a little noodle, and then lax it for 15 minutes
7
It's not absolute, but not more than 45 grams
8
Nice and loose, round, wrap the pie in and seal it tight。
9
Breads packed with the material are given two rounds at a temperature of 32 degrees and wet of about 75 per cent。
10
After 10 or 2 rounds, the sommel can be baking from surface brushing fluid and the oven can be 160 degrees 18 to 22 minutes。