Chinese cucumber bread
By VicentaLakin
Soft Lars。
Recipe Recommendations
- cucumber juice 100g
- milk 30g
- yeast 3g
- white granulated sugar 15g
- high-gluten flour 210g
- milk powder 10g
- salt 4g
- eggs one
- butter 45G
- sweetening
- roast
- several hours
- ordinary
Steps for Chinese cucumber bread
1
First we'll make Chinese noodles: 210 grams of high-banded flour, 15 grams of white sugar, 3 grams of yeast, 30 grams of milk, 100 grams of cucumber juice. Scratch the face, pack it in a fresh bag and put it in a freezer for more than 17 hours。
2
The following day, it was taken out of the fridge without having to warm up, and it became apparent that the Chinese community had grown。
3
Chinese pasta plus main noodle, bread machine rubbing. Material for the main group: 90 grams of condensed flour, 10 grams of milk powder, 1 grams of yeast, 45 grams of white sugar, 4 grams of salt, 70 grams of eggs (about 50 grams) and milk (about 20 grams) for the first time without butter, and 45 grams of butter for the second time (no butter, no ordinary oil)
4
The noodles were messed twice。
5
Take a proper measure of the noodles, round it up。
6
The crutches grow in ellipses。
7
They roll up and lean in the middle。
8
Spicy paper is painted with thin oil and placed in a well-built breadfruit。
9
Two times fermentation, black and white。
10
In the middle of the oven, 170 degrees for 20 minutes. To 10 minutes, the tray is changed; to 15 minutes, the bread is covered with tin foil。