Vanilla milk bread
By VicentaLakin
Vanilla seeds make bread feel good, milky, and the whole bread tastes stronger。
Recipe Recommendations
- high-gluten flour 260 grams
- milk 100 grams
- yeast 3 grams
- Fermented Polish species
- fine sugar 60 grams
- light cream
- butter 20 grams
- vanilla milk 100 grams
- whole milk powder 25 grams
- salt 5 grams
- low-gluten flour 50 grams
- whole egg liquid 50 grams
- sweetening
- roast
- ten minutes
- senior
Steps for Vanilla milk bread
1
First, the Polish plant is prepared to mix all the Polish food in a bowl without dry powder and to cover the fermentation of the film room. The fermentation is judged to be about four times larger, with sporadic air holes on the surface and dialing in cellular form。
2
a vanilla milk is made, a vanilla bean is cut open and a vanilla seed is scraped together with seed grains into a small pot with milk of about 110 g, and the small fire boils until the lid of the fire becomes cold。
3
All materials, except butter, are placed in the kitchen mixer。
4
When smooth, soft butter continues to reach full expansion, so that large thin film formations can be pulled out。
5
The fermentation of the film on the roller cap is twice as large。
6
On average, the fermented pasta vents split into 20 pieces。
7
Rolling round and full of noodles in the form of droplets。
8
Roll it up and down, and then close it。
9
It would be better to draw down into the grill, with the dish precipitously oiled, cut a small piece of butter evenly on the bottom and side of the grill, and the face was fermented twice as large。
10
The fermented face brushes milk, the steambox, the bakery, 180 degrees, and the tin paper in time for the 20-minute drying to be satisfactory, so as not to be too dark。Vanilla milk bread Make Tips
The Polish plant is simple, the volume of liquid is excessive, the finished bread is soft and the ageing is relatively slow。