Blios
By VicentaLakin
The Brio lasagna contains a large quantity of eggs and butter, so its skin is so soft, it tastes so soft, it smells so sweet, it blends with French nobility, Japanese warmth, Chinese nostalgia, etc。
Recipe Recommendations
- high-gluten flour 300 grams
- fine sugar 40 grams
- salt 2 grams
- warm milk 80 grams
- yeast 5 grams
- eggs of 3
- unsalted butter 80 grams
- egg liquid 10 grams
- matcha powder 4 grams
- hot milk 10 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Blios
1
We put 5 grams of yeast in 80 klicks of warm milk ahead of schedule, evenly mixed and five minutes on the side, so the yeast can be activated。
2
First, we put 300 grams of high-banded flour, 40 grams of fine sugar and 2 grams of salt in a mixture。
3
Three eggs were then dispersed, leaving 10 grams of egg fluid alone and 10 grams of milk, evenly mixed, and left behind to brush the bread surface。
4
Put egg fluids and activated yeast milk in flour。
5
Start with the cook machine and face, rubbing it out。
6
In the coated face, the addition of room temperature softened by 80 grams of fully salt-free butter, which spread at high speed to thin bread membranes。
7
Taking the time of the pasta, 10 grams of hot milk was added to the tea powder 4 grams, mixed into a flat slurry reserve。
8
Take out the rubbing, the formula doesn't need a thin film。
9
Split evenly into two。
10
First, a mosaic of pasta is folded slightly, then fermented twice the size of its room。
11
Add ready tea sauce to the other noodles。
12
It's still on the cook's machine, evenly coloured。
13
After a slight folding of the tea noodles, it is covered with a film to make them ferment twice as large。
14
Take out the nice, wacky noodles。
15
Flat flattening, take a breath。
16
Two large noodles, each divided into three small flat ones。
17
After rounding up the six small noodles, cover them up and let them relax for 15 minutes。
18
Take a nice, loose pasta and grow a cow tongue。
19
It then slowly rolls out from the side, with long bars. That's how all the noodles work。
20
Tighten your head first。
21
Then they shall be made into braids, and they shall hold tight on both sides of their mouths, so that they shall not be scattered until they ferment。
22
And then we started a second fermentation, with fermentation temperatures of about 35°C, humidity of about 70%, and fermentation up to a factor of 1.5
23
When the fermentation is complete, the freshly prepared egg liquid milk is removed and painted on the bread surface。
24
The oven 170°C, which is made 15-18 minutes, and the last five minutes, which is covered with a layer of tin paper, can effectively prevent colour change。
25
BRIAULT, FINISH O
26
IT'S SOFT AND Q-BALL, IT SMELLS SO GOOD, IT EATS SO GOOD。
27
Because of the abundance of eggs and butter, the skin is so soft that it tastes soft and smells so sweet。Blios Make Tips
One, until the last five minutes, remember to cover a layer of tin paper to prevent the surface from charging. The temperature and timing of the oven, which varies from home to home, may be higher, depending on the colour of the last few minutes. 3. This formulation contains a large quantity of liquids and is recommended to be used in a cooking machine. Bread rolls, no hand rubs。