Old corn bread
By VicentaLakin
I can't forget old bread when I make bread. Last night, I swung an old corn-oil bread。
Recipe Recommendations
- high-gluten flour 150 grams
- yeast 6 grams
- white granulated sugar 20 grams
- water 140 grams
- low-gluten flour 100 grams
- eggs one
- milk powder 20 grams
- corn oil 50 grams
- milk fragrance
- roast
- a day
- ordinary
Steps for Old corn bread
1
The materials are mixed into surface smooth noodles, fermented to three times the size, and the surface and internal tissue are beehiveed and usable。
2
(c) The placement of pasta and various materials in the bread drums and the opening of the lasagna procedure to enable the face to enter the extended phase and remove the mural。
3
We'll have the noodles ferment in the bread drums。
4
The fermentation up to twice as large as the fermentation of a hole with a finger on flour, which does not collapse or shrink, is the success of the fermentation。
5
Take out the noodles with a scratchboard and light-tamp the exhaust on the panel。
6
Split the noodles into 8 equals。
7
Take a lasagna into ellipse。
8
Roll up on both sides。
9
Strangling and growing bars in the middle。
10
Two heads folded, like lemons。
11
Then the tail came out of the middle hole and put eight old bread buns into the oven。
12
The bottom of the oven is filled with a bowl of open water, which allows the noodles to ferment a second time in an environment of 35°C。
13
Fermentation twice as big, 180°C preheat oven。
14
Fire is 180°C baked for 35 minutes, and butter is painted when it comes out。
15
The old bread with butter, the smell of milk floats。
16
The finished chart。