Butterflies on bread
By VicentaLakin
Butterfly buns-- thick milk smells so soft, delicious butterflies buns-- very cute! My old aunt's girl heart! It's so hot
Recipe Recommendations
- Wheat flour for Arowana bread 170 grams
- Arowana selects wheat flour for pastry 30 grams
- pure milk
- whole milk powder 10 grams
- fine sugar 40 grams
- salt 2 grams
- sugar-tolerant dry yeast 2 grams
- butter 20 grams
- sweet fragrance
- roast
- several hours
- simple
Steps for Butterflies on bread
1
Get all the food ready for the summer milk with ice。
2
The cook ' s barrel is filled with ice milk, followed by powder, sugar and salt, and yeast。
3
Smash to a slightly cramped coarse membrane。
4
Softened butter. Keep rubbing the face。
5
House temperature fermented twice as big。
6
Take the fermented pasta, light-scratch the exhaust, and divide it into 10 points, about 40 grams each, roll round and cover the film for 15 minutes。
7
Take a nice, hairy face, and flattened it gently, then stow it with a scepter to a small circle, like a cut on top of the map, and cut it down twice。
8
Then cut two more times on both sides (as shown in the figure)。
9
The small pieces of face on the right side are folded to the left, then the two pieces of face on the right side and down are folded slightly, and the small pieces of face on the left side are put back on the two pieces。
10
The left-hand face works like Step 9。
11
Here's the little noodle that folds up, and the tail is pressed to the bottom。
12
fermentation in a warm environment of 36 degrees is 1.5 times larger。
13
When it's fermented, it's sifted with a small amount of low powder (all high and low) in order to prevent the baking of bread together。
14
It's in a pre-heated oven with a fire of 180 degrees and 16 minutes of baking (remember of tin paper)。
15
It's so cute! It looks so goodButterflies on bread Make Tips
The liquid suggests keeping about 10 grams of ice milk in the summer to prevent the smoother face from getting too hot. I usually use ice cream flour with ice buckets and ice bags。