Cathedral bread
By VicentaLakin
After the festival, the new octopus model is so fond of it, it's time to make a few buns. The formula refers to the official formula of the French baker, where a piece of walnut is inserted on the cathedral sauce, and I've omitted it without it. The bread was fermented once, with the old face on its hand, and a small piece was added. The bakery is really good. It's good. It's good。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 30 grams
- Lao Mian 30 grams
- milk powder 10 grams
- salt 2 grams
- dry yeast 2.5 grams
- fine sugar 20 grams
- eggs 40 grams
- cold water 120 grams
- butter 20 grams
- milk 250 grams
- cream cheese 80 grams
- egg yolk 60 grams
- corn starch 11 grams
- powdered sugar 20 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Cathedral bread
1
It's a big picture of the material; the old ones are left behind by the last fermented pasta, and there are no leftovers。
2
All the materials except butter are placed in the scavenging drums, which then mix them down at a low speed and then at a high speed to smooth, so that the scavengers can hold out a thick film; I use high-strength flour, which is a “ceiling product” and which has a high water intake; and the different intake rates of the branded flour, which saves 20 grams of liquid and looks at the scavenging state and adds the appropriate amount。
3
Add room temperature softened butter。
4
Low-speed staggering allows butter to fully integrate into the noodles, then the high-speed staggering, smooth, non-composed walls, and provides transparent, flexible film。
5
The noodles are rounded in the basin and the shampoo is awake for 30 minutes。
6
When you wake up, you make kasda sauce: a big picture of material。
7
140 grams of milk and 80 grams of cream cheese are evenly mixed; yolk, low-banded flour and maize starch are evenly mixed。
8
The other 110 grams of milk and 75 grams of fine sugar are boiled to a small extent, slowly pouring into the yolk paste and mixing on the side。
9
Pour cream and cheese milk into yogurt。
10
Sifted into the small pot。
11
The small fire boiled, slashed with razors until the liquid became solid ointment, the sauce became visible and easily disappeared, leaving the fire。
12
Two minutes of drying, 15 grams of butter poured into the sauce, evenly mixed with the melting, and cooled and loaded into the bouquet。
13
It is divided into six equals and twirled for 10 minutes; it is reduced to a circle of about 12 cm in diameter。
14
The face is placed in the eight-point star model of the Frog, and the finger is used to put the face on the wall of the mould, at an altitude of approximately one-second。
15
Six noodles were processed sequentially and the cathedral sauce was squeezed into them, slightly lower than the one; fermented in the oven, temperature 32, increased humidity in the oven。
16
Sockets for fermented noodles: material complication。
17
First, butter and sugar powder are mixed, then low-band flour is mixed, hand-stamped into particles of varying sizes。
18
When the face is ebbed to eight minutes, the spoon poachs the egg with a flat-carat sauce, the face with an egg with an egg with a sofa, and the oven with a preheat of 150/190 degrees。
19
Put the face in the lower and preheated oven and fire 150/190, 20 minutes。
20
When it's out of the oven, it's softer, it's unbuttoned, it puts bread into the sauce with two chopsticks on the side, and it's a perfect shape; it's edible, it's cool, it's stored in a bag。
21
Cathedral bread, soft and sweetCathedral bread Make Tips
1. This formulation is not limited to an octagon simulator, but can be made into a general packaging or a small open meal package. 2. The temperature and timing of the baking is adjusted to the actual condition and size of the ovens used. 3 The old pasta is left in the last pasta, not exceeding 20 per cent of the main flour; it can be refrigerated or frozen and can be used only if unfrozen to restore softness。