Lion bread
By VicentaLakin
The lion is seen in Man-Yi's blog, and I've taken soup。
Recipe Recommendations
- kite bread flour 300 grams
- Magnolia officinalis low powder 20 grams
- milk 100 grams
- water 100 grams
- butter 25 grams
- milk powder 10 grams
- eggs 45 grams
- egg liquid a little
- Rapid yeast powder 3 grams
- chocolate a little
- white granulated sugar 30 grams
- salt 1 gram
- sweetening
- roast
- several hours
- senior
Steps for Lion bread
1
Producing soup varieties: 100 grams of water + 20 grams of low powder, smoothing, small fire boiled to semi-transparent form, cooling off the fire
2
After a slight warming of milk, the yeast enters, dissolves and then joins bread powder, 45 grams of egg fluid, white sugar, salt, powdered milk, 100 grams of soup, 10 minutes after the bakery, removes the dough, rubs in soft butter, then puts it back to the bakery for 10 minutes, until the extension phase
3
When the noodles are covered, they are taken out and beaten 100 times, reunified, put in a fresh bag, drain the air out of the bag, tighten the pocket, and warmly fermented the room. Here's room temperature
4
Six to seven hours from fermentation, twice as big. Take out the exhaust, split it into 50 grams
5
The small agent is divided into two, half of the lion's face, the other half into eight small groups, all rolled into circles, then packed in the moulds, a bowl of open water in the oven, and moved to the fermentation slots, where the bread embryos are distributed 1.5 to 2 times larger。
6
Breadbread and egg sap
7
Put it in a preheated oven, 180 degrees, 15 minutes
8
Time to take it out immediately
9
Chocolate insulation meltsLion bread Make Tips
The cake flour in the tangzhong can be substituted with bread flour. The bread maker I use is the Petrus PE8020Aug, and the oven is the Changdi CKF-30U. The milk quantity, kneading and baking times, and temperatures listed in the text apply only to this specific operation; please adjust based on your actual situation.