Old bread (nut oil)

Recipe Recommendations

• high-gluten flour
• sugar
• sugar-tolerant yeast
• milk
• salt 5 grams
• egg liquid 125 grams
• peanut oil 75 grams

• sweetening
• roast
• several days
• divine level

Steps for Old bread (nut oil)

1

Old pasta seeds, 250 grams of condensed flour + 2.5 grams of sugar yeast or 7.5 grams of sugar + more than 188 grams of milk for sugar。

2

Covered with protective film, with constant temperature of 30 to 40 minutes or freezing for three hours or one night。

3

The main noodle, 250 grams of condensed flour + 50 grams of white sugar + 4 grams of nectar yeast + 12 grams of salt + 38 grams of milk + 125 grams of eggs。

4

Join all the old pasta before they go into the kitchen。

5

First, it's a low-speed mix, evenly, and then it hits the thick membranes (seven bands)。

6

75 grams of peanut oil split three to five times slowly。

7

Keep punching out the gloves。

8

Round, put in the fermenter box and ferment for an hour (at about 28 degrees)。

9

At the end of the period, the noodle is removed and the pressure vent is divided into 12 equals。

10

Rounded up, covered with film, loose for 20 minutes。

11

At the end of the period, a noodle is removed and the tongue is grown。

12

Turn it over, bottom it up。

13

Roll it up。

14

growing up strips (40 cm)。

15

it's 40 cm long, short, through two laps。

16

Tight end。

17

A bread-bread is good。

18

All of them are then put into the oven, placed in the unopened oven, under which a bowl of hot water helps to ferment, which is twice as large, with a temperature of 36 degrees, humidity of 85 per cent and fermentation of about an hour。

19

fermented bread made of embryos, egg brush。

20

Put it in the preheat oven。

21

Middle, 165 degrees, 20 minutes。

22

It's done. We'll get out of the oven and we'll brush the groundnut oil。

23

It's so soft, so delicious。

24

Here's a finished map。

Old bread (nut oil) Make Tips

Recipe Categories

• baking Recipes