Milk bread
By VicentaLakin
Recipe Recommendations
- high powder 450 grams
- low powder 50 grams
- soup seed 50 grams
- sugar 90 grams
- salt 5 grams
- light cream 100 grams
- egg liquid 100 grams
- milk 130 grams
- butter 70 grams
- yeast powder 5 grams
- softened butter appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Milk bread
1
production of soup 1 with 100 grams of high powdered evenly added to 500 ml water. 2. heat the fire and keep mixing, when heated to 65 degrees. 3 at this point, there is a way out of the pasta. 4 in packagings, covered with a fresh cover to prevent water loss and surface cortex, and then reduced to room temperature for use. the refrigerator can be kept for two to three days at a time。
2
Put the main material, except butter, into the bread machine and mix it up with small bits of butter after 20 minutes。
3
A further 20 minutes of slurping can be used to pull out a slightly translucent lacquer. The membrane fermentation in the packaging is twice as large。
4
The fermented pasta is subdivided into eight units, and the luminous luminous covers for 15 minutes。
5
Quest into ellipse。
6
We're gonna flip over and sort out the square。
7
Roll it up from top to bottom, stick it in the mouth。
8
Keep your mouth down and put it in the grill. Once done, the warm and wet areas are re-fermented。
9
The fermented pasta sifted a layer of high powder, cut three cuts, squeezed butter at the edge of the knife and spilled sugar。
10
The evaporating oven is 180 degrees preheat and is baking for about 18 minutes。
11
The finished chart。
12
The finished chart。
13
The finished chart。14
The finished chart。