♪ Bread at the bottom of honey
By VicentaLakin
Keep your love for life, and there'll always be a lot of moments when you're told that life is gentle and romantic... do you want to eat the honey-cream bread with childhood memories? Good morning
Recipe Recommendations
- high-gluten flour 300 grams
- milk powder 25 grams
- sugar 40 grams
- sugar-tolerant dry yeast 4 grams
- salt 3 grams
- cold milk 110 grams
- Ice eggs a
- iced light cream 40 grams
- frozen milk 30 grams
- butter 20 grams
- white sesame 20 grams
- flour 10 grams
- honey appropriate amount
- sweetening
- roast
- several hours
- divine level
Steps for ♪ Bread at the bottom of honey
1
All materials except salt, yeast and butter are placed together in the chef ' s machine (all liquids are put in the freezer early and then used)。
2
A second set of two sets to smooth the food, four sets to stir the face up for four minutes, a thick lam and butter for four minutes, salt for six, a low-speed mixing for one minute and yeast for four minutes, and a thin and flexible lam (i.e., mitt membrane) for four minutes, is the best state of the membrane because of the salt that impedes the formation of the face, is salted here and, because of the current heat, avoids too much fermentation, and uses late fermentation to rub the face, the temperature of the entire lam and should be kept within 15 minutes。
3
The muzzles were found when the noodles reached full expansion。
4
Without fermentation, the fermented pasta takes out a few hands again, splits directly into 10 flat little agents, rolling around each other, covering the membranes for 15 minutes。
5
At the end of the time, take out a noodle。
6
Quiet。
7
From top to bottom。
8
It's all done. Cover the membrane room again。
9
At the end of the time, take out a noodle。
10
Growing squares, stretching, exhausting。
11
From top to bottom。
12
At the lower end, try to be thin and sticky。
13
Half-cut。
14
White sesame + flour + sugar mixed evenly and made to the bottom。
15
Honey + water 1:1 to flatten honey water。
16
Carpets are made of bread, and the bottom is fast glued to honey water, and then to the bottom。
17
Okay。
18
In turn, put it in the oven, with a break in the middle。
19
In the unopened oven, a bowl of 100 degrees of open water at the bottom is used to help with fermentation (at 35 degrees and 85 per cent humidity), fermentation time is approximately 40 minutes - 60 minutes, and in 40 minutes you have to observe the state of bread fermentation, which is 2.5 times larger。
20
It's fermented. It's full of toast。
21
Brush the yolk, sesame white。
22
The oven is pre-heated, the bakery is placed in the middle of the oven, 155 degrees of fire up and down, five minutes of roasting, and then 25 minutes of tin paper, and the time and temperature of the oven is adjusted to the temper of the oven。
23
Out of the oven, brush the honey water while it's hot。
24
Beautiful
25
The finished chart。
26
At the bottom, it's delicious。
27
The finished chart。
28
The finished map, the bottom, the sweet bread, the taste is really good。
29
The finished chart。♪ Bread at the bottom of honey Make Tips
This bread uses post-salin and post-oil methods, and can easily pull out the gloves thin, and since it's summer, all the liquids also use refrigerator-cooled state (the milk is best if it is ice to have a slightly thick slag)。