Three stale milk breads
By VicentaLakin
TODAY I'M SHARING WITH YOU THE PRACTICE OF THREE BALES, WHICH IS SO MUCH EASIER THAN TWO BALES! ESPECIALLY IF YOU'RE A GIRL OR A GIRL WITH A BABY, YOU'VE GOT THREE BRAIDS ON YOUR HEAD. IT'S SIMPLE AND BEAUTIFUL. I'M MAKING THREE BRAIDS BECAUSE I WANT TO MAKE A SERIES OF BREADS FROM 1-10. IF YOU DON'T LIKE BRAIDS, YOU JUST IGNORE THEM. THIS BREAD FORMULA IS AMAZING, THE MILK-PAINTED FACE, WHITE AND SOFT, AND THE AMOUNT OF WATER IT CONTAINS, AND IT'S VERY SOFT AFTER IT'S FINISHED, AND IT GOES DOWN THE NEXT DAY WITHOUT ANY SIGN OF AGEING. IT'S A BIT SOFTER AND SOFTER. AND BECAUSE IT'S A BRAID, IT'S MORE OBVIOUS THAT LASSY'S EFFECTS ARE MORE OBVIOUS THAN ORDINARY BREAD. ON THE SURFACE, CHEESE POWDER, THOUGH SMALL, HAS INCREASED THE SMELL OF RICH CHEESE AND IS UNIQUE。
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- dry yeast 3 grams
- fine sugar 10 grams
- salt 3 grams
- milk 240 grams
- butter 25 grams
- egg liquid a little
- cheese powder appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Three stale milk breads
1
Material ready
2
All the main materials except butter are entered into the scavengers, with a two-minute low-speed mix followed by a 10-minute high-speed stir and a thick film out of the face
3
(b) Add softened butter, with three minutes of low-speed disturbance, to fully integrate butter into the noodles
4
A high-speed disturbance of about eight minutes, and a facial mask capable of producing transparent and resilient film
5
Flour is rounded, fresh boxes are put in, warm and wet and basic fermentation
6
The noodles are twice as big and the fingers are pierced at the top and do not collapse or shrink
7
(b) A light beat of the flat of the face, weighing 12 equals, rounding, static for about 15 minutes
8
(b) Two-point-long, two-headed noodles
9
(A) LAVENDER A, THE MOST COMMON THREE-BRAND CODING: AS ILLUSTRATED, THE TOP OF THE THREE-BRANDED NOODLES WERE PLACED TOGETHER
10
Weave and weave each other, with tight tails
11
(A) THE FORMULATION OF BRAID B, WHICH IS ORGANIZED FROM THE MIDDLE TO THE TWO SIDES; AS SHOWN IN THE CHART, THE THREE-BRANDED NOODLES ARE DRAWN TOGETHER
12
(b) The following section, which is codified in three parts of tradition
13
And finish the other half, with a tight tail
14
THE CODE IS IN THE OVEN; THE TWO ABOVE ARE IN TRADITIONAL A AND THE TWO BELOW ARE IN B, WHICH IS NOT VERY DIFFERENT FROM THE SHAPE; THE WARM AND WET PART IS FERMENTED TWICE, I PUT IT IN THE OVEN, 35 DEGREES OF FERMENTATION, A LITTLE BIT OF FOG TO INCREASE HUMIDITY AND FERMENTATION FOR 30 MINUTES
15
(a) Be twice as big, with an egg brush and cheese powder
16
In the middle of a preheated oven, with an upper and lower fire of 180/190, 20 minutes
17
When you get out of the oven, you move on to the hanger, and you cool in the bag。
18
Three pieces of milk bread, soft and strongThree stale milk breads Make Tips
1. This formula contains a relatively large amount of water and is therefore only used as a reference when produced, after all the effects of a variety of factors, such as the water intake rate of flour, the density of milk, the humidity of the working environment, the softness of the linen of a person ' s preference; liquids can be set at around 30 grams, increased as appropriate by the condition of the lasagna; 2. formulations can be mixed, with a variety of breads, with no limit to braid bread, or 450 grams of toast; 3. surface cheese powder may not be necessary and may be decorated on the basis of preferences; 4。