Lavender bread
By VicentaLakin
These days are off, and every morning breakfast is full of soup and powder. I rubbed my face while I was free today to make some bread for breakfast. I don't want to do ordinary bread. It's a little more difficult today. I'm tired. Three of them are well made, but they lack a sense of stereo, and I recall the four of them that I used to make so often. Just remember, "right and left." Make bread with high-strength flour. High-strength flour has a protein content of more than 13 per cent and is made soft and resilient. Of course, it has much to do with pasta and fermentation. It's not that good flour makes good bread. With a specious square and more practice and lessons learned, White can become a baker。
Recipe Recommendations
Steps for Lavender bread
1
All the materials are ready: the gold lobster bread is made of wheat powder (heavy powder), high sugar dry yeast 3 grams, eggs 55 grams, honey 30 grams, milk powder 20 grams, fine sugar 20 grams, salt 2 grams, butter 25 grams and milk 145 grams; the weather is still hot and room temperature is around 29 degrees, which can be cooled in the fridge a few hours in advance to slow the fermentation caused by the heat of friction; and the scavenger can also be cooled in the fridge or cooled with ice bags。
2
For example, all materials other than butter and salt are placed in the wash-faced drums, with a spoon to mix them generally。
3
The pasta is shaped by the use of the kitchen machine slots, which can pull out the thick film and add butter and salt。
4
First, the butter and salt are fully mixed into the noodles at a low speed, then the high speed is turned out of the noodles, which, as a result of making bread, can pull out this transparent and flexible film, piercing a hole in the hand, with little sawn teeth on the edge of the mouth。
5
The noodles need not be fine and are divided into four equals; each one weighs approximately 140 grams。
6
Each small noodle is divided into four equals, each weighing about 35 grams, and is rounded and covered by a film for 10 minutes。
7
Each small noodle is to be swung into two-end, thick, middle noodles, as long as possible。
8
Squeeze the four little noodles at one end and spread them out。
9
From the left to the right, the numbers are left 1, left 2, left 3, left 4, left 1 on the left 3 and a clockwise on the left 1。
10
Left 4 to left, press left 1 and left 3, to the right of left 2; now renumber, left 1, left 2, left 3, left 4。
11
Start over in the previous order and press left one on left three, then twist。
12
Until the noodles are all finished, they present this sharp four-branded plume at both ends。
13
Put the folded braids in a non-clause dish, leaving enough room for expansion。
14
I put the braids in the fermentation box because it only takes one fermentation, so I set the temperature of the fermentation box at 32 degrees, 75 temperatures, one hour。
15
The braid bread is twice the original hour, and the oven begins to preheat 230 degrees; the surface is free to brush the egg。
16
My oven is a hidden subheating tube, so I put my braids into the preheated lower part of the oven, 150 degrees of fire, 230 degrees of fire, 20 minutes of time, quickly opening the oven door with a tin sheet of paper once the surface is satisfactory。
17
When the oven is out, the bread is moved to the hanger, which can be stored in a bag when the hand is warm。
18
They eat directly, they tear their hands, they cut slices。Lavender bread Make Tips
1. The gold lobster flour used for this braid bread is 100 per cent good-quality wheat imported, with a protein content of 13.7 per cent, good water intake, high membranes and high expansion, so that, although it is a single fermentation, the bread is thin, white and soft. 2. The timing and temperature of the roasting is adjusted to the actual conditions in which the oven is used. Three, baked bread can be used in a variety of ways, and it's good for burgers, with eggs, lettuce, cheese chips, tomatoes or bacon, meatloaf, etc。