The soup is squeezing bread
By VicentaLakin
One hundred and forty grams of milk can also replace 120 grams of water。
Recipe Recommendations
- high-gluten flour 25g
- water 125g
- low-gluten flour 95g
- white granulated sugar 100g
- salt 4g
- yeast 4g
- whole egg liquid 70g
- butter 40g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for The soup is squeezing bread
1
First soup: 125 grams of water and 25 grams of flour。
2
Smash it, pour it in the pot, boil it。
3
It's boiled and mixed, cooled。
4
Main pasta (except butter) materials: 385 g of high-weather flour, 95 g of low-weather flour, 100 g of white sugar, 4 g of salt, 4 g of yeast, 110 g of water, 70 g of whole egg fluid. The soup is in it, too, and it's made of smooth noodles。
5
40 grams of butter, bread machine again. I'm putting pig oil. I can put ordinary oil
6
Two and a half times the size of fermentation。
7
An average of 16 small noodles (about 58 grams) were placed on oiled tin foil。
8
Two times the size of fermentation。
9
Brush, sesame。
10
170 degrees preheat for 5 minutes and roast for 25 minutes. It should be covered up to 20 minutes, so it doesn't get too dark。