Lavender bread
By VicentaLakin
It's also a fermentation, as soft as radish, and it's really time-consuming, and it's working. It's coming out soon, and tomorrow's breakfast is falling. This time, the bread powder used is greasy corset wheat, which tastes fine and thin. It's nice to have a little taste of it。
Recipe Recommendations
- high-gluten flour 300 grams
- milk powder 30 grams
- qingshui 155 grams
- eggs one
- corn oil 20 grams
- salt 3 grams
- sugar 30 grams
- yeast 4 grams
- salad dressing appropriate amount
- meat floss a little
- Broken seaweed a little
- sweetening
- baking
- several hours
- simple
Steps for Lavender bread
1
Prepare the food you need, a precise reset。
2
I'm going to rub the face, rub the hand, and use the machine, and I'm going to use the chef's machine to pour some of the liquid into the pan of the chef's machine, then put salt and sugar, then put the powder, then put the yeast, then rub the face to pull out a large film, and then split it into six equals。
3
The exhaust rolls around for 10 minutes。
4
Take a piece of the oxen's tongue with a cane。
5
And then you press one side, then roll it from the other side, and then you close your mouth and one of the braids is ready。
6
Three noodles for a braid, two for a total。
7
Hold your head tight and start making braids. Don't make them too tight。
8
When it's made, you have to squeeze it, or when it fermentes, it's easier to open, and then it doesn't work。
9
The fermentation of the fermented braid bread on the baker with the oil sheet is twice as large。
10
The braids are squeezed on the face with salad sauce, and the meat pine and seaweed are crushed。
11
Long-air oven preheat, mid-level 180 degrees and 18 minutes of roast. The roasted braids are on the grill, so they can be kept and eaten。Lavender bread Make Tips
One, the pasta made of braid bread does not need to be rolled to the full expansion stage, so that it can pull out a large sheet of film. 2. All the shut-downs will be held tight, otherwise the fermentation and roasting will be prone to fragmentation. 3. Each oven is different, so the temperature and time are adjusted according to its own oven。