Lavender bread
By VicentaLakin
It's not so hard for a freshman to bake a braid bread, and the formula is known and can be done once. Remember when I first made three braids of bread, I prepared three ropes to practice, and I was skilled twice. It's not that hard for you to look like this, if you're always braiding kids. There are often problems with small partners making braid bread, such as the bad shape of baked bread, the hardness of the bread overnight and the bad taste, so how can we make this braid bread keep its bouquet intact and soft and soft? There are skills. I'm going to share with you the details of three sets of braid bread, and I'm going to learn to get my hands on it and never have to go out and buy bread again。
Recipe Recommendations
- Jinshan Japanese Toast Powder 500 grams
- sugar-tolerant yeast 5 grams
- salt 6 grams
- fine sugar 70 grams
- milk 290 grams
- whole egg liquid 60 grams
- milk powder 16 grams
- butter 40 grams
- almond slices appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Lavender bread
1
First of all, get ready for the food I need, the flour I use for Japanese toast。
2
The gold-mounted Japanese toast was then poured into the mixer and 500 grams of toast could be baked with two bowls of braid bread。
3
He then added other food items for the exterior group of butter, and the cooks started to grind them down at a low speed, then turned them into a slightly smooth paste at a high speed, and finally added soft butter to continue to its full phase。
4
The finely polished face is light, and the hand-held face is in a transparent film form and has some resilience。
5
Put the covered face in the container and cover it。
6
The basic fermentation is carried out in a fermentation box at a temperature of 28 degrees, which is twice as large. The finger pierced a hole in the middle of the face, and the hole did not shrink or collapse, meaning that it was fermented。
7
The fermented pasta is taken, and then the exhaust is rolled into equal groups of 24 small noodles, each of which is 50 grams, and the surface is covered with a shivering film for 20 minutes。
8
Take a nice, loose noodle, tumble into an elliptical shape, and take off both bubbles。
9
Turn it over and roll it from top to bottom and cover it with another 20 minutes of laxity。
10
Quite a bit of pasta, three in group。
11
The three-brand shape, which will be placed on the top of two and then on the top of one, will be so pushed that the three-branch shape will be so tightly sealed. And put bread in the oven。
12
A second fermentation is carried out in a fermentation box with a temperature of 32 degrees and 75 per cent humidity。
13
The fermentation is 1.5 times larger, with a thin layer of whole egg fluid on the face of the embryo and a few almond chips for decoration。
14
Put it in the middle of the oven, preheated to 170 degrees, and bake it up and down for about 20 minutes。
15
Boiling up to the surface is ready to be released and then stored in a cold or frozen bag after completely cooling the drying web。
16
The good bread is yellow and soft, so learn。Lavender bread Make Tips
One, the temperature is adjusted to the temper of the oven. 2 Flour is different and water-absorption is different, and the volume of liquids is increased or decreased according to the circumstances. 3 Sweetness can be adapted to its own taste。