Cream bread
By VicentaLakin
Baby called for a snack last night, so do it. You might wonder if I'm on a zero-zero scale, but I'll explain in advance, mainly in two plates with my grill, so please understand that the material can be adjusted in proportion。
Recipe Recommendations
- high-gluten flour 310g
- low-gluten flour 45G
- milk powder 45G
- whole egg liquid 45G
- butter 40g
- sugar-tolerant yeast 6.5g
- qingshui 150ml
- white sugar 65g
- salt 4.5g
- milk fragrance
- roast
- several hours
- senior
Steps for Cream bread
1
All the primary supplies were on the map, so I put three powders together, salt and sugar, for the convenience of taking pictures。
2
With the exception of raisins and butter, all the main supplements are covered in noodles。
3
Add softened butter and continue rubbing。
4
Since it's sweet bread, there's no need to remove the membrane。
5
fermented twice as big as the warm place。
6
Just press pressure to exhaust, and don't push too hard. The fermentation time used to wash the raisins with soft water. Painting is fully dispersed with egg fluid。
7
The large noodles are divided into 16 small, even agents, and are rounded。
8
It covers 20-25 minutes of static laxity, etc。
9
Take a noodle in the form of a cow tongue and choose a long side for the raisins。
10
Roll inside, seal the raisins。
11
Keep it tight, in stripes。
12
A few minutes later, it'll grow。
13
Eight sets of plates (whether ordinary or gold dishes must be pre-positioned)。
14
Both plates were prepared for re-fermentation, which required temperature and humidity, and I put a bowl of hot water in to help maintain humidity。
15
The second fermentation takes about 40 to 50 minutes, and the face is lightened。
16
The surface is coated with egg fluid, while the oven is preheated and the fire is 160 degrees above and below。
17
The middle layer is baked for about 15 minutes and the surface is golden。
18
Baby likes to eat fire, so the second one goes up to 165 degrees, and the color is slightly heavier。
19
Two sets of colors, successful。