Japanese sea salt bread
By VicentaLakin
Recipe Recommendations
- salty fragrance
- roast
- several hours
- ordinary
Steps for Japanese sea salt bread
1
Scales 500 grams of high-strength powder, 40 grams of sugar, 10 grams of salt and 6 grams of yeast。
2
The solid foods will be mixed into 30 grams of milk to be absorbed by flour。
3
Two to three times into clean water, so that they are fully absorbed by flour。
4
Early softening of 50 grams of butter and rubbing it in the dough。
5
Shave your face for 10 minutes。
6
Put it in the basin, cover it with wet cloth and put it in warm space for the first fermentation: 90 minutes。
7
Face groups grow around twice as big, take out。
8
It's divided into 18 small agents, 15 minutes static。
9
Then, the small noodles become conical。
10
Squash。
11
Quiet。
12
Involved in 5 grams of butter。
13
Patience slowly rolls。
14
Scroll in this shape。
15
When it's in shape, it's covered with wet cloths for a second fermentation: 60 minutes。
16
At the end of the second fermentation, the water was washed and the salt grains of the Shanghai Sea spread. The oven is also preheated to 180 degrees (5 minutes)。
17
Fifty grams of water were poured into an empty dish or a hot bowl, which was loaded with noodles and baked for 180 degrees for 25 minutes. It was then revised to 230 degrees for three minutes, coloured。
18
When the bread comes out of the oven, the natural cooling is removed。