whitepp bread
By VicentaLakin
Eight times a cook's 9055
Recipe Recommendations
- Wheat flour for Arowana bread 210 grams
- low-gluten flour 40 grams
- fine sugar 20 grams
- milk powder 7 grams
- salt 3 grams
- dry yeast 3 grams
- milk 85 grams
- water 80 grams
- butter 20 grams
- high-gluten flour appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for whitepp bread
1
Material ready, butter softened。
2
All materials except butter are placed on the face of the bakery。
3
The butter continues to be rubbing when it's formed。
4
It's not too thick. Then rolls out of warmth for basic fermentation, twice as big。
5
The fermented pasta is split into eight pieces, and the roller cap keeps the film loose for 10 minutes。
6
And flatten the noodle。
7
Roll round again。
8
The face of the dough is covered with high-banded flour, with chopsticks pressing the marks in the middle, and the face is not broken。
9
In the school cook ' s 9055 gold plate, fermented twice in the oven。
10
200 degrees of preheat in the middle of the oven, then down to 150 degrees, 15 to 18 minutes of baking, and then a few minutes of tin paper, so the bread is white。
11
Get out of the oven and cool off。