Milk snack
By VicentaLakin
What's sad about breakfast, so I planned breakfast the next day ahead of schedule. No, I baked a couple of little breads today, made a few eggs in the morning, or made two little meatloafs in the morning. So I cut off a bread and squeezed sweet cream in it. This may be a little sweet for breakfast, but it's good for tea and less for dinner. The way bread is done is much easier than toast, especially with face rubbing, without the need for a perfect mural. But in order to be flexible and delicate in the taste of the bread, there is still a little skill in the recipe and in the craft. The formula is very useful, and it's a very mature formula that I've been using for a long time. It can be slightly adjusted, and it can also be shaped in many different shapes, braids, rounds, olives, squares. Take the moisten and the fermentation, and do as you please! If you want to eat bread, you can use this box, and you can eat it every day
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- milk 120 grams
- eggs 50 grams
- sugar-tolerant dry yeast 2 grams
- fine sugar 15 grams
- salt 2 grams
- butter 20 grams
Steps for Milk snack
1
(a) The bread is ready: bread with high-weather flour but softer with low-weather flour; eggs, milk, high sugary dry yeast, fine sugar, salt, butter
2
(a) All materials except butter are placed in bread drums
3
PUT THE BREAD BUCKET IN THE TOASTER, WITH THE DONGING JD08 MACHINE, WHICH I USE, USING THE "HOMING" PROCEDURE 1, RUBS THE FACE FOR 10 MINUTES, JOINS GROUPS WITH BUTTER AND RESETS THE "HOMING" PROCEDURE FOR 20 MINUTES
4
On the basis of past experience, I suspended the machine in 17 minutes, scratching a noodle, pulling out this transparent and flexible film, poking a hole, round arc on the edge of the hole, but with little sawn teeth, and making little sweet bread in that state, if you want to make the noodle stronger and finish the remaining three minutes
5
Flour is rounded in bread drums, and the weather is hot, with the inside and cover covered, so that it can ferment naturally; if winter temperatures are low, it can be fermented for an hour
6
The pasta was 2-2.5 times the original hour, and the finger-tip flour poked a hole in the top of the flour, failed to collapse and fermented successfully
7
(a) The noodles were placed on the rubbed, with a few strokes of air, which were divided into six equals, rounded and covered by a 10-minute laxity
8
Take a nice, soft face, flatten it down to the middle
9
Up to the middle, press the other side
10
(a) Scramble the interface from the top to the bottom, and close the interface, and roll it down at both ends, in olive form
11
(b) The six noodles will remain olive-shaped and placed on a non-adhesive grill, with a secondary fermentation in the fermentation box at a temperature of 38, 85, 20 minutes wet
12
Preheated ovens 230 degrees and softly brushed egg fluids on the bread surface
13
(a) Sending pasta into the lower and middle of a pre-heated oven, where my oven is a hidden subheating tube, which is 15 minutes above, 230 degrees below, 19 minutes on screen, actually takes 15 minutes, which can be covered with tin paper on the surface
14
(b) Transfer it from the oven to the hanger after release and be stored in a bag when it is hot
15
Eating French: either bites directly, or slices, or slices up and down, or squeezes into sweet cream。Milk snack Make Tips
1. A small amount of low-banded flour is added to make the bread ' s taste softer, if not; 2. The bread can be made variable, with braids or round bread, or with moulds; 3. The timing and temperature of the roast shall be adjusted to the actual conditions of the ovens used。