The soy-salvo bread
By VicentaLakin
The last plaster premix, with a soya soy bread. The fumigated platinum premix is a little tough, and when it's open, it's back with a noodle, so it's not so bad at all, and the end looks good。
Recipe Recommendations
- high-gluten flour
- fresh yeast 6 grams
- fine sugar 30 grams
- salt 2 grams
- egg liquid 22 grams
- milk 104 grams
- butter 22 grams
- Mochi premixed powder 100 grams
- sugar 33 grams
- bean paste 140 grams
- sweetening
- baking
- several hours
- simple
Steps for The soy-salvo bread
1
Floats: 204 g of high-weed powder, 6 g of fresh yeast, 30 g of fine sugar, 2 g of salt, 22 g of egg fluid, 104 g of milk, 22 g of butter; palettes: 100 g of falcon powder, 133 g of milk, 33 g of sugar, 11 g of butter, 140 g of soy sauce。
2
With the exception of butter, all the pasta is mixed into a bakery so that smoother film can be removed。
3
Add butter to continue mixing。
4
You can rip out the mural。
5
Rolling noodles, fermenting in the pelvis with a fresh film。
6
Pumps: 100 g of platinum powder, 133 g of milk, 33 g of sugar, 11 g of butter, 140 g of soy sauce。
7
Put milk, platinum powder and sugar in the big bowl。
8
Mixed evenly, covering membrane in the pot for 20 minutes。
9
A little bit of drying up and adding butter。
10
The butter is fully absorbed and the membranes covered。
11
Noodle fermented twice as big。
12
The exhaust is split into two parts, with a rolling circle covering 15 minutes of static membranes。
13
Take a noodle and flip。
14
Take a small one of those and put it on the dough。
15
And a layer of soybean sand, curl up. Squeeze the mouth, put it into the oven, and ferment it twice as big。
16
The fermented bread surfaces with a little dry flour and cut。
17
The oven is preheated at 180 degrees, in the middle layer and baked up and down for about 20 minutes。
18
The surface is yellow, out of the oven。The soy-salvo bread Make Tips
When the bread is baked, it hangs until it's hot and tastes best. Baking times and firepower need to be adapted to the actual situation。