Brick bread
By VicentaLakin
The soufflé season. The bricks made in the bakery can also look very soft. Dad and Grandma ate it when the oven was baked, the square was based on celery, the changes were made, the butter and sugar were reduced, and the flour ratio was in three colors。
Recipe Recommendations
- milk fragrance
- roast
- several hours
- ordinary
Steps for Brick bread
1
Milk, powders, eggs, yeasts, sugar, salt, mixed into a baker and noodles。2
And by the time it's done, the butter is wrapped in pieces and folded three times, so be careful not to mix. Flour groups are sticky because they're not oily, and some dry powder is sticky. I forgot to take pictures
3
When folded, three fermented fermentation in warm and humid form。
4
It's fermented 2 to 2.5 times
5
The baker bakes for about 15 minutes, rolls out, bakes for another 15 minutes, turns off the machine and leaves the oven with about five minutes of heat。
6
One layer of finished product is well organized. This bread is better to eat with your hands。