Soft Chinese snacks
By VicentaLakin
This small package, which is made today, has light cream and powdered milk, fragrance, soft as clouds, and can be fed with jam and cheese; it can also be coated on the surface with salad sauce and covered with pine, converted into pine bread in the bakery, both for breakfast and after lunch。
Recipe Recommendations
- bread flour
- eggs of 1.5
- milk 110g
- light cream
- sugar-tolerant yeast 5g
- white sugar 20g
- milk powder 10g
- salt 3g
- milk fragrance
- roast
- several hours
- simple
Steps for Soft Chinese snacks
1
chinese productions: 80g milk, 68g light cream, 20g egg fermentation, 240g bread powder, 2g sugar-resistant fermentation, and swarms, covered with film, placed in freezer room, 4 degrees fermentation for 17 hours。
2
The fermented Chinese have a flat inner beehive that smells like a light wine。
3
called 20 g of white sugar, 3g of salt, 10g of milk powder, 30g of milk, 90g of bread flour, 3g of sugar-resistant yeast, with a full egg of one and a small piece of the overnight medium。
4
Add all the chefs to the extension phase。
5
called butter 45g, cut into small pieces to join the cook machine。
6
Go on and face to rub out the gloves。
7
The noodle room is fermented twice as hot, and on the panel the pressure exhausts, divided into an average of 12. Eight general snacks were made today, and four others were made into raisins。
8
Regular snacks: A small group of noodles can roll straight through the bubbles. The small noodle rolls in a cow's tongue and washs the dry raisins evenly。
9
The face starts on the head。
10
Growing stripes with a roller stick, rolling up again。
11
Collapse into a circle。
12
Put the perfect floor code in the grill。
13
The second fermentation to the pasta is 1.5 to 2 times larger。
14
The oven is 160 degrees of preheat for 10 minutes and the oven is placed in the middle level for 30 minutes. The last 10 minutes to observe the colour of the bread surface, which can be covered with a layer of tin paper to prevent it from being too coloured。