Flamingo butterflies on bread
By VicentaLakin
A soft, lovely butterfly-shaped sweet bread, full of young girls' hearts, is going to melt... and you must try it。
Recipe Recommendations
- Toast powder 200 grams
- milk powder 15 grams
- sugar 40 grams
- whole egg liquid 50 grams
- pitaya juice 70 grams
- sugar-tolerant dry yeast 2 grams
- Polish dough appropriate amount
- warm water 50 grams
- yeast 1 gram
- salt 2 grams
- butter 15 grams
- dry flour a little
- sweetening
- roast
- several hours
- divine level
Steps for Flamingo butterflies on bread
1
Prepare flaming nuts, make juice, filter, put them in the freezer, for use, or put them in the freezer for 20 minutes, with a thin slag best used。
2
First, the Polish seed, 50 grams of warm water and one gram of yeast are evenly mixed, sequestered for five minutes, then added 50 grams of flour, so that the yeast and flour are evenly mixed。
3
Room temperature is sealed and fermented for 30 minutes before being put into the freezer for one night。
4
The next morning it was shown that it would be useful to observe the state of the noodle, that it would be fermented to the surface, that it would be useful to produce a Polish noodle which would depend on the state rather than the time, and that it would have to be fermented to have a noodle in the air, and that it would be perfectly usable。
5
In Poland, toast, powdered milk, whole egg fluid is planted in cooker ' s machine + main material。
6
Add the Dragon Juice。
7
A one-minute disturbance with a cook ' s machine at two speeds, and a four-minute medium-speed 6-7 high-speed concussion of the noodles to the extended section, with salt added and a low-speed (one minute) mixing to the full integration of the salt (salt hinders the formation of the band, so it is best to rub the face with later salt)。
8
Add butter, a minute low。
9
A high-speed stir of the noodles for eight minutes is sufficient to remove a thin and flexible film (i.e., the murals) and finally add yeasts for one minute at a low speed mix, and the whole lamentation process should not exceed 18 minutes. The temperature should remain below 26 degrees, with the application of a postfermentation method, which would avoid premature fermentation of the noodles。
10
A few strokes of the face of the face were quickly brought out, the surface was smooth, the income bowl was covered with protective film, and the room fermented for 45 minutes。
11
At the end of the day, the noodles were fermented twice as large (the light-pressure noodles were either returned immediately or collapsed)。
12
Take out the noodles and split them into 8 equals by pressure exhaust。
13
Then they roll round, cover the film, and room temperature is loose for 20 minutes。
14
At the end of the period, a noodle is removed, the tongue grows and rolls from top to bottom。
15
Finish it all, then cover it again, and the room cools for 20 minutes。
16
Take out a noodle。
17
Try to be long, roll up and circle again。
18
Cover membrane to avoid loss of moisture。
19
Take out a noodle。
20
a slightly thick round face (around 7 cm in diameter) and cut by the chart。
21
In three groups, two of the pieces were held together, and the middle piece was placed above it (symmetrically on both sides, the butterfly is split in two and a half), the small one in the middle was rounded around the middle, the interface was pressed to the bottom, and the butterfly was able to bear bread and produce embryos。
22
After completion, put in the oven, placed in the unopened oven, placed in a bowl of 100 degrees of hot water to help fermentation, 35 degrees of temperature, 85 per cent humidity and approximately 40 minutes of fermentation。
23
fermented bread makes an embryo。
24
Scan a little dry flour。
25
The temperature and time of the oven, preheated 150 degrees, mid-level, baked for 16 minutes, (to build tin paper in two minutes to avoid too much colour to look good), must be adjusted to the temper of the oven。
26
At the end of the day, out, beautiful。
27
The finished chart。
28
The finished chart。
29
The finished chart。
30
The finished chart。
31
The finished chart。
32
The finished chart。
33
The finished chart。