Chinese soft bread
By VicentaLakin
The Chinese noodles can also be fermented three to four times larger without the refrigerator, and then rubbed together with the main ones into a membrane state. Chinese noodles were added to make the bread made soft and loose。
Recipe Recommendations
- high-gluten flour 210g
- yeast 3g
- fine sugar 15g
- milk 130g
- milk powder 10g
- salt 4g
- eggs one
- butter 45G
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Chinese soft bread
1
First the Chinese noodles: 130 grams of milk, 3 grams of yeast, 15 grams of fine sugar。
2
210 grams of high-strength flour rubbing into smooth noodles。
3
Pack it in a bag, stick it tight and freeze the fridge for more than 17 hours。
4
The main noodles (except butter) and the Chinese noodles are covered by a bakery for 20 minutes。
5
With butter, the bread machine continues to rub its face for 20 minutes。
6
Two and a half times the size of fermentation。
7
Cut 10 little agents, roll round, cover the skin, lax for 20 minutes。
8
Take a noodle, grow a square thin. If it's sticky, it's a little oily
9
The face is curled up in the middle, symmetrical to the middle position, which is the bread roll。
10
When they are all rolled, they put them down in the oven and cut their favorite openings with a sharp knife. I can't do it at home
11
Fermentation twice the size, evenly sifted flour. Or without flour
12
The oven's all on fire, 170 degrees, for 18 minutes. Roast to change colour with tin paper。
13
Rip out the bread, have the lace effect. After cooling, load in the bag to save。Chinese soft bread Make Tips
There are 70 grams of egg fluid and milk in the main noodles. Scratching flour for good looks. They can also wait for warm, cold honey, sifting sugar powder。