Cream-cracker
By VicentaLakin
The fragrance of tea, the fragrance of tea, the fragrance of milk, the perfect combination of tea, milk, butter, and bread
Recipe Recommendations
- high-gluten flour 250g
- milk 110g
- yeast
- light cream 75g
- milk powder 85g
- salt 4g
- whole egg liquid 22g
- butter 80g
- egg liquid 20g
- sugar 40g
- powdered sugar 22g
- matcha powder 5g
- sweetening
- roast
- several hours
- ordinary
Steps for Cream-cracker
1
First, the medium component, high powder, sugar, yeast, is placed in the cook machine。
2
Pour milk and light cream。
3
Smash it into smooth noodles, put it in fermenter boxes。
4
Seventeen hours of cold storage, or two hours of cold fermentation in the room and 12 hours of cold storage, torn into a beehive。
5
The Chinese pasta is cut in small pieces and placed in a cook ' s machine with sugar, milk powder, salt, egg fluid and yeast。
6
Smuggle to an extended state, add butter。
7
Continue to stir to full expansion。
8
A smooth noodle room at 25-28 degrees and a fermentation。
9
A tea soufflé was started, and the butter room softened into a state where it could easily run out of the pit, with sugar powdered and in two stages with egg fluid。
10
Milk and tea powder。
11
Frozen for 10 minutes。
12
The soufflés are divided into an average of five pieces, which are caught in the middle of two layers of oil paper and are frozen in reserve。
13
The fermented noodles are divided into an average of five pieces and loose for 15 minutes。
14
Take a crumb and grow the square and put the soufflé on it。
15
Roll it up and down, a little bit longer。
16
Delivery of moulds, surface spray, cheese or coconuts。
17
fermented to the ground in a temperature of 35 degrees and 80% humidity and cut from the middle with scissors。
18
In a pre-heated oven, 160 degrees of fire, 180 degrees of fire and approximately 40 minutes of roast。
19
Remember to put tin paper when the color is satisfactory。Cream-cracker Make Tips
1. the formula used in the text is an ancient early-cake mold, 18 cm * 18 cm * 6 cm, which is suitable for a shorter, wider mould, and the material may be converted in quantities based on the mould used. 2. the text uses 100 per cent of the chinese method, which contains large amounts of water and makes bread softer. 3. flour is of varying degrees of water use, and 20 grams of milk may be reserved for the manufacture of the medium-planted flour, depending on the condition of the flour。