Meat loaf
By VicentaLakin
This bread adds salty pine, tastes better, doesn't add salad sauce, and it lasts longer. It takes a short time to make this bread, to make the face and rearmament, and then to ferment, and finally to bake, very simple。
Recipe Recommendations
- bread flour 300g
- ice water 175g
- egg liquid 42g
- fine sugar 42g
- salt 3g
- butter 25g
- milk powder 12g
- sugar-tolerant yeast 4g
- meat floss appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Meat loaf
1
WATER, EGG FLUIDS, SUGAR AND SALT (ON THE CORNER), MILK FLOUR, FLOUR AND YEASTS ARE POURED INTO THE BREAD DRUMS, AND IF ROOM TEMPERATURE IS HIGH, ICE WATER AND FLOUR ARE REQUIRED. PUT THE BREAD BUCKET IN THE EASTWOOD JD08. START AND FACE-TO-FACE FOR 10 MINUTES
2
After the face is finished, add a slice of butter, continue and face for 16 minutes, and until the extension phase, make this little bread, without the need to remove the muzzle
3
It's about 50 grams of each
4
I'm gonna rub every little noodle in the form of a drop
5
And it's wide above, it's in the shape of the pointy, and it's pineed on it
6
From top to bottom
7
Keep your mouth down and put it on the non-glubber
8
Put the bread embryo in the oven (and put a bowl of hot water, which brings the oven to a certain humidity), use the oven to ferment 35 degrees, make the bread embryo ferment twice as big, and brush it with full egg fluid, so the baked bread is more beautiful
9
IT HAS BEEN PRE-HEATED AT 165 DEGREES, AND IN THE LOWER OF THE EASTINGER K40C OVEN AT 170 DEGREES, IT HAS BEEN BAKED FOR ABOUT 15 MINUTES. WHEN THE BAKE IS OVER, GET THE BREAD OUT OF THE DRYER, UNEATTED BREAD, PUT IT IN THE BAG, STICK IT IN THE BAG, AND KEEP IT AT ROOM TEMPERATURE FOR UP TO THREE DAYS