Pondomey
By VicentaLakin
pondomie is a french translation of the paindemie, of which pain is “bread”, of which mie means “bread with only internal tissue” and of “bread with only internal tissue”, which refers in general to soft tissue, with no fragrance shell, with a burritos. the materials selected for pondomy are simple, but they are very soft and delicious, probably the fastest consumed so far, and almost two thirds of them are inadvertently gone. one after another, one can't stop. a lot of people also care that pondomy's production is hell. it sounds scary, but it actually works with a key to make simple and delicious bread。
Recipe Recommendations
- high powder 260 grams
- water 170 ml
- salt 5 grams
- fine sugar 21 grams
- yeast 3 grams
- unsalted butter 26 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Pondomey
1
All the materials were weighed and poured into the bakery, except for butter。
2
Select the face sheet and face for 20 minutes。
3
Put the butter in and continue to cover the expansion phase。
4
The basic fermentation is twice as large。
5
When the basic fermentation is over, the noodles are removed from the exhaust and split into three rollers for 15 minutes.
6
Open the whole face, roll from top to bottom, for 15 minutes, again, roll。
7
Toast boxes were covered with butter, and the mouths were fermented last at the temperature of the room in the toast module。
8
The fermentation to the pasta full of macaroni。
9
The oven is at the bottom floor and is baked at 190 degrees for 40 minutes, either in the top colour of the oven or into the oven。
10
Knock on the table and pour out toast。
11
Put the grill online cooling。Pondomey Make Tips
1. Making white toast generally requires rolling twice. The first roll should be 1.5 to 2 turns. The second roll should be 2.5 to 3 turns; strictly do not exceed 3 turns. If the number of turns is insufficient, the toast structure will be loose, the baking tension will be poor, and the crumb holes will be too large. Use gentle force when rolling. 2. Here is a common tip to remind you during the baking process: bread just baked from dough cannot be eaten immediately because the yeast activity has not completely disappeared when the bread first comes out of the oven. The yeast activity will only stop when the center temperature of the bread drops below 40 degrees. At this time, the carbon dioxide in the bread has been fully discharged, so you can eat it with peace of mind. Therefore, freshly baked bread must be left to rest for 2 hours before eating.