♪ Bread at the bottom of honey
By VicentaLakin
It's so sweet, it's so soft, it's so sweet on the bottom
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- milk powder 25g
- milk 140g
- honey 55g
- whole egg liquid 45G
- butter 10g
- fine sugar 10g
- dry yeast 3g
- salt 2g
- sugar appropriate amount
- corn oil appropriate amount
- black sesame appropriate amount
- sweet fragrance
- baking
- several hours
- divine level
Steps for ♪ Bread at the bottom of honey
1
All food items are ready, weighing in order。
2
With the exception of butter, all the pasta material was placed in the cook ' s machine, careful not to mix the dry yeast with sugar salt, and a separate pit was dug into it。
3
ACA CHEFS START WITH FIRST-CLASS AND FACE-TO-FACE FEATURES, SLOW-TO-FACE。
4
Watch carefully and look at the dampness of the dough after formation, adding liquids, as appropriate, so that there are no problems in moving to the second stage and continuing to meet for about 10 minutes。
5
The butter room is softened, and I use this small, independent package, convenient。
6
The addition of softened butter continues to be repeated and continues to be used at a low rate until the butter is fully absorbed into the second tranche。
7
Up to the extension stage, the more complete the membrane is, the more delicate it is。
8
It's twice as warm as it gets when it's finished, and it's now summer, especially fermenting。
9
It's about 40 minutes to see it. Just stick a little bit of flour with your finger。
10
Full exhaust。
11
Heavy。
12
An average of eight points。
13
A little dry flour roll, 15 minutes still。
14
Wake up。
15
This is the time to prepare the base: white sugar mixed with black sesame, no white sesame at home。
16
A small amount of corn oil on a square dish, no smell, butter。
17
Take a fermented pasta and lightly open it from the middle。
18
It's a long stripe. It's not too broad. It's not good-looking。
19
Roll from one side。
20
That's it。
21
Eight are all done。
22
Take a cut from the middle。
23
Stand up。
24
Pumping your hands so as to prevent the fermentation of the whole thing。
25
That's it。
26
A little fresh water at the bottom, and a little pelt on the bottom。
27
And then do all the buns。
28
Starts a second fermentation, I put it in the oven, and I put a bowl of warm water down there, shut the oven door, and I didn't start the oven fermentation。
29
It's fermenting faster in the summer. Keep your eyes open。
30
The surface is painted with thin egg fluid。
31
All done。
32
Throw some black sesame according to preferences。
33
Send them to pre-heated ovens, 160 degrees on fire, 180 degrees on fire, 15 minutes on the surface, until the golden furnace, and last few minutes to see the colour of the surface, with tin paper in the upper depth。
34
Time to immediately take out。
35
Nice color, huh
36
The finished chart。
37
With a knife, slides all over the side and moves out of the oven into the net, and if it's longer in the oven, it's soft on the bottom。
38
Bottom sweet。
39
It's still a little light. Next time, make it better
40
Open one while it's hot, very soft。
41
Look closer。
42
It's very well organized