Soft oaf
By VicentaLakin
The red-treed grapefruit is soft, and there are no stories that are simply meant to consume the family's red-tree powder, and it's made of ice cream, so it's fresh. The red date powder in the formula is not the dry date powder, but the finished date powder. [icefruit practice: fresh grapefruit skin slices are immersed with water for three days, with three replacements per day with simple hand rubs before they are replaced] Scratch helps grapefruit skin to quickly produce yellow bitter juice, so that it can dry up when it is almost free of yellow bitter juice, such as the white meat of grapefruit, which is more abundant, can be cut with scissors. Without a small amount of fresh water in the pot, the fresh water is just as easy as the grapefruit skin, and the water is filled with a proper amount of old ice sugar (silver sugar) to dry it down with a small amount of non-savory oil, which is evenly smoothed and continues to dry up the excess water, and the made icefruit fruit is fresh and sweet, and I am usually used to make cots or ingredients. Grapefruit is stored in cold bags for at least six months, without which the direct storage of preservatives can deteriorate.]
Recipe Recommendations
- high-gluten flour 300 grams
- red date powder 40 grams
- whole egg liquid 45 grams
- white granulated sugar 20 grams
- milk powder 20 grams
- qingshui 220 grams
- sugar-tolerant yeast 4 grams
- salt 3 grams
- butter 25 grams
- Rock sugar pomelo peel 150 grams
Steps for Soft oaf
1
The main lasagna, with the exception of butter, yeast, salt, is mixed to cover the membrane freeze-free overnight. Red-tree powder is a dry powder that is not even a little stretching and is larger, so that 45 grams of all-embroided noodles are added to the formula, and the freeze is also intended to promote a better rise in flour。
2
The day after the night, the main cone of the freezer was added to the dry yeast and then the salt was rubbed in the post-oil to remove the film。
3
fermentation is carried out for the first time with a fermentation of 28° and 75% humidity for the first time。
4
Noodle fermented 2.5-3 times。
5
A nice pasta fell out of a splitting circle of 8 and covered the film for 20 minutes。
6
Take a noodle and turn it around。
7
Reclining from the center。
8
The middle was covered with grapefruit skins and continued to squeez the mouth down。
9
A second fermentation followed by the completion of all bread embryos, with a second fermentation temperature of 36-38 degrees and a humidity of 85 per cent。
10
When the bread is fermented twice as big, it can be fermented and baked dry flour at its own pleasure, and my oven is on fire, in the middle, I'm on fire 180°, 150°, 20 minutes。
11
This time I didn't sift dry flour because I liked softer bread, which didn't cut before smelled full of red dates, and then cut after it was the fragrance of grapefruit skin。
12
And the red date is warm, so I chose the grapefruit trap, except that the taste after the collision of the two foods is quite special, and the sweetness, the fragrance, and the sweetness of the loaf。
13
Add another picture of the old ice cream, the cold of the ice cream, the flat of the old ice cream, the burning of the fruit, the heart of the man。Soft oaf Make Tips
The details of the bread can be compared to the recipes in my other bread。