Puffy bread

Recipe Recommendations

• high-gluten flour 120g
• whole egg 20g
• skim milk powder 5g
• yeast 4g
• sugar 25g
• salt 1g
• milk 40g
• water 15g
• butter 15g
• meat floss appropriate amount
• unsalted butter appropriate amount
• Original Flying Cake Skin 3 photos
• egg liquid a little
• basil leaves a little

• milk fragrance
• baking
• several hours
• simple

Steps for Puffy bread

1

Prepare the main material

2

Material for preparation of ingredients

3

The post-oil method puts the required material into the bakery until the extension phase

4

A nice face can easily pull out the film

5

Room temperature ferments the noodle to 2-2.5 times the size of the original

6

Take out the noodles and use your palms to get out the air

7

Rolling round, loose for 15 minutes

8

The palms are flat, the circle is growing

9

Soft butter is evenly applied to the bread surface

10

Put an appropriate pine on it

11

Rolling bread from top to bottom

12

And then we'll close the edge

13

Put the rolled bread code on the grill for final fermentation

14

Take out two pie skins that overlap into squares, cut into four pieces。

15

Put an egg fluid on the fermented bread. The oven is preheated to 180 degrees

16

Sliced square pies light on the bread, and a layer of egg fluid on the cakes

17

Put it on the skin and decorate it

18

The bread will be taken to the oven and then the egg fluid will be taken to the middle floor, then to the top of the bread, then to the top 150 degrees, to the top of the fire, to the top of the souffle, and then out of the oven, for about 20 minutes or so

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• afternoon tea recipes