Bread
By VicentaLakin
The bread of the Great Lebas, with grapes, red-tree dryings, is simple and nutritious, and I've used the "day nuts," which are rich and varied, and a few of them for breakfast, full of energy. Breads in large strips: 400 grams of high-strength flour, 15 grams of milk powder, 8 grams of yeast, 4 grams of salt, 65 grams of sugar, 200 grams of milk, 1 egg, 25 grams of salad oil, 25 grams of butter, 170 degrees and 35 minutes of fire on ovens; others: 150 grams of nuts。
Recipe Recommendations
- high-gluten flour 400 grams
- milk powder 15 grams
- yeast 8 grams
- salt 4 grams
- soft white sugar 65 grams
- milk 200 grams
- eggs one
- salad oil 25 grams
- butter 25 grams
- nuts 150 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Bread
1
When the food is ready, the food is placed in a wash-faced drum in liquid solid order, i.e. milk, eggs, sugar and salt, flour and, finally, yeast。
2
The first stage and the face of the chef ' s machine, approximately five minutes, is covered by the face of the face until the extension phase, where the face can be pulled out of the film, but it is rougher, when butter and salad are added, which can be modulated to the third stage, and the face is rubbed to smooth and fully extended。
3
The noodles are rounded, covered and fermented for the first time; the first fermentation is generally about 28-30 degrees and is 75 per cent wet. It can be fermented in a room warm, fermented or oven, where a bowl of hot water can be fermented and moisture maintained。
4
The noodle room is fermented with a warm fermentation, observing the state of the noodle, for an irregular period of time, the noodle is fermented to twice the size, the finger is fermented into the noodle, the eye is not condensed, and the concussion is as simple as a “bellet” form; the folding of pressure exhausts is split into two, with a 10-minute awakening cover。
5
The nuts that are also prepared, made up of 150 grams of nuts per day, are freely matched with raisins, walnuts and red dates。
6
The dough is squeezed with a cane, the base is thinner, the nuts are covered, starting from the top to the bottom, and it is slightly tightened。
7
It is then placed on the grill, fermented in the oven at 38 degrees, and fermented for about 25 minutes, and in winter, it usually takes about 40 minutes to observe, for reference purposes。
8
The fermentation was followed by two layers of egg fluid, 200 degrees preheat on the oven and a turn of 170 degrees for 35 minutes. Observe the colour, which can be used on tin paper to prevent the surface from being too tanned。Bread Make Tips
1. Flour intakes vary, with a quantity of water set at about 10 grams, increased or reduced by the amount of water collected by the noodles, which should be soft, integratively adhesive and not smooth enough on the surface; 2, fermentation processes, roasting processes, observing the condition of the noodles; baked bread, cooled slice seals, and hot and frozen。