Blios
By VicentaLakin
A cake-eating bread, very soft laces, multi-egg formulas, very explosive. This is a formula that has a lot of liquid, and the pasta is sticky and needs handpowder when it is in shape. If you don't suggest hand rubbing, you'll stick to life。
Recipe Recommendations
- high-gluten flour 500G
- milk powder 30g
- yeast 5g
- sugar 50g
- salt 5g
- egg yolk 55g
- whole egg liquid 155g
- milk 150g
- light cream 25g
- butter
- egg liquid appropriate amount
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Blios
1
In addition to butter, other materials of the noodles are placed in a bakery, a face rub, a stop button is pressed, butter of the cedin is placed, and the flour is restarted until the end。
2
Two lasagna-painted noodles. (A face rub is 20 minutes and a total of 40 minutes was spent
3
It's a big film
4
It ferments twice as big
5
Excretion, six equals, cover the membranes, relax。
6
Take one of the bubblings, and the surrounding bubbles run out of pressure。
7
Collapse up and down to the middle. 15-20 minutes。
8
Take a bar with the same width as toast。
9
Roll it up。
10
Put 450 grams in Tusk Moot。
11
Fermentation to full eight。
12
Scratch the egg fluid, cut the knife in the middle, and put a slice of butter. (Don't need more, more will leak
13
In a pre-heated oven, 350 degrees Fahrenheit (180°C) for 40 minutes, mid-to-middle cover paper to prevent too much colour。
14
Out of the oven and cool. Excretion is super strong。
15
The taste of cake, very soft。
16
IT'S PERFECT FOR THE 85-DEGREE C BRIOS. DO IT QUICKLY。