Sweet buns
By VicentaLakin
I didn't like to eat bread, but when I grabbed it, it was really good. I didn't like to brush yogurt, but it tasted really good, especially when it was cold, the smell of butter, and the taste of the entrance, and I ate five. But it's so painful to rub my face, and it's only because I think that bread is good to make, that I've had the strength to rub it down, and I've recently seen "Mommy"'s hand rubbing bread, written in great detail, but I'm making soft lasagna bread, even though I'm not rubbing that thin。
Recipe Recommendations
- high-gluten flour 290 grams
- egg liquid 50 grams
- milk 170 grams
- salt 3 grams
- yeast 4 grams
- sugar 35 grams
- butter 20 grams
- corn oil 10 grams
Steps for Sweet buns
1
after 35 grams of sugar and 3 grams of salt are evened, 4 grams of yeast and 170 grams of milk and 50 grams of milk are evenly mixed. please reserve 20 ml liquids on your own, and then add later slowly, as appropriate. when mixing materials, salt should not be placed with yeast. when sugar is added to more than 7 per cent of the pasta (in flour) you can use high sugar-resistant yeast。2
The face is covered in two steps: 1. To the extension phase, with butter. To the full stage. Scratch the face during the mural extension, which was soft and sticky at the beginning (a little bit at this time of the day to doubt life), but then smooth and soft. When rubbing a face, it must use the strength of its wrists, which push the face out of the face, and then pull it back and put it back on top, repeating the above as it does on clothes, until it is less sticky, smooth, soft and flexible, for about 10 minutes。3
Then I hit it with a straight-on-the-face cane, and I hit the noodle stand with a noodle stick 20 times every place, and then I hit the noodle, and then I pulled the noodle, folded and punched, and it was almost 10 minutes before the extension phase was completed。4
Add softened butter, then start rubbing the face, rubbing the butter in full, and I rubbed it for about five minutes. Puts the noodle strips on the table, taps the noodles from one end with a cane, notes that the noodle cane is struck horizontally, and continues 20 times in one place and again in the next, until the face is fully hit. The corn oil will be painted and then faced with folds, then the strips will be lengthened and placed on the table, continuing to repeat the knocking steps ahead. I knocked for 10 minutes, and the face was so soft that the mittens could work!
5
After success, the first fermentation can take place at 25 degrees, which is the most suitable at about an hour and a half per round, and twice as long as the original fermentation. Dry flour with a finger and a hole in the face of the face. Fermentation is normal: the dent is the same size as the finger and recovers slowly. Inadequate fermentation: Finger water or a small amount of dry flour light-pressed flour leaves a dent in the finger; if the dent is recovered quickly, this means that the fermentation is incomplete. There can be no increase in the volume of fermented face groups, and the texture can be rough. Excess fermentation: Finger water or a small amount of dry flour light-pressed flour leaves a dent in the finger; if there is a visible or rapid fall around the dent, it means overfermentation. Over-fermented noodles are difficult to shape and smell acid, alcohol and of poor quality。
6
After the first round, the bread was fermented and the face of the plastic process was crushed, so a second fermentation was required. I usually put a bowl of hot water in the oven for an hour。
7
Preheat ovens, 150 degrees 15-20 minutes in the middle floor。