Vienna bread
By VicentaLakin
Recipe Recommendations
- wheat flour 500G
- soft butter 75g
- refined salt 10g
- white sugar 35g
- milk powder 25g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Vienna bread
1
scale 500 g wheat powder in a bowl with salt and sugar。
2
Dig a deep nest, pour half the water, mix it。
3
call it 15 g yeast powder, add 100 g clean water and mix it to dissolve。
4
The remaining water purification and yeast fluids are poured into [1] and the water is continuously mixed until it is fully absorbed by flour。
5
it was then placed in soft butter (600 w40 seconds in the butter microwave) and continued to rub its face until it was smooth。
6
Covered with wet cloths, starting with an hour of basic fermentation。
7
At the end of the fermentation, the noodles were divided into six equals, each of them into a spherical form, covered with a micro-humid cloth and static for 15 minutes。
8
The face was flattened gently with the palm of the hand, a third of the inside was folded, and pressured with the finger。
9
The other side of the noodles was also folded internally by more than one third and pressed with their fingers。
10
Then it's folded, and it's folded with a palm。
11
Hands roll in the face and become the shape of a truncheon。
12
In the oven with the oven paper, the face of the truncheon is placed and the seam is down. Put egg fluid on the face of the dough。
13
Put all the noodles in the fridge and freeze them for 10 minutes。
14
Once removed, the egg is painted again and the sausage is cut out. Then the second fermentation began in 1 hour and 30 minutes。
15
Put one hot bowl or another grill on the bottom of the oven. Preheat the oven to 160 degrees。
16
The noodles are placed in the oven and 50 ml of water (other than the formula) is poured into an earlier preheated bowl or dish. Baking for 30 to 45 minutes。
17
When the bread comes out, it cools。