Lavender bread
By VicentaLakin
Recipe Recommendations
- high powder 260 grams
- soup seed
- water 60 grams
- butter 15 grams
- sugar 40 grams
- salt 2.5 grams
- milk powder 20 grams
- egg liquid 30 grams
- sweetening
- roast
- a day
- ordinary
Steps for Lavender bread
1
Prepare the soup
2
Blend all materials (except butter) into a noodle group, so that the noodle is slowly added to the sheeting (e.g. figure) as it expands
3
Put on some noodles and ferment
4
It's fermented twice as big
5
Ten minutes after the vent
6
Make it up. Second fermentation7
He fermented twice as big
8
Sesame sprayed with egg fluid, roasted in a 170-degree oven for 20 minutes and colored on bread
9
It's dryLavender bread Make Tips
Soup type: 100 grams of water and 20 grams of high flour, heat to 65 degrees on low heat (stir while heating, the batter can have texture), and you can make it when it cools. If there is no time, store it in refrigeration for 1-2 days
Bread preservation method: Don't refrigerate! When the bread is warm, put it in an airtight container and store it at room temperature!! Generally, it can be stored for 2-3 days
Bread preservation method: Don't refrigerate! When the bread is warm, put it in an airtight container and store it at room temperature!! Generally, it can be stored for 2-3 days