Meat pine bread

By VicentaLakin

Meat pine bread
French bread, better hope! This classic line, from my favorite star star, the French bread ad. For some time, I like to buy French bread and throw it in the office drawer, and I'm hungry, and I'm eating. I didn't hesitate to try it when I saw it on the Internet, but I didn't think I'd get the impression that French bread was so soft and so good

Recipe Recommendations

  • Russian high-gluten flour 350 grams
  • cold milk 188 grams
  • yeast 3 grams
  • salt 4 grams
  • milk powder 20 grams
  • sugar 50 grams
  • butter 28 grams

Steps for Meat pine bread

  • Make Meat pine bread step 0
    1
    Bread drums are pre-positioned in freezer or freezer rooms. ♪ I'm freezing ♪
  • Make Meat pine bread step 1
    2
    Material other than butter is placed in bread drums。
  • Make Meat pine bread step 2
    3
    Open and face function, 15 minutes of work, put in butter, 25 more minutes of pay. Put it in the fridge and cool it down
  • Make Meat pine bread step 3
    4
    Scratching to an extended state can pull out a large sheet of film but is not resilient。
  • Make Meat pine bread step 4
    5
    Round the face and put it in the bread bucket。
  • Make Meat pine bread step 5
    6
    Still fermenting twice as big。
  • Make Meat pine bread step 6
    7
    Take the noodles out, exhaust。
  • Make Meat pine bread step 7
    8
    It is divided into 15 pasta. (approximately 40 grams) Roll it round, still loose。
  • Make Meat pine bread step 8
    9
    Take a noodle, grow a square, spread meat pine, roll up. ♪ No pine rolls, just plain bread ♪
  • Make Meat pine bread step 9
    10
    Fill it in the oven, open the oven fermentation function, spray water, and fermentation twice as big。
  • Make Meat pine bread step 10
    11
    Surface spray, sesame。
  • Make Meat pine bread step 11
    12
    The oven's preheat, 180 degrees, 20 minutes. (as measured by the temperature of the oven)

    • Meat pine bread Make Tips

    1. Chilling the bread pan in advance helps to keep it cool. In the summer, when using a bread machine, you want to avoid kneading for too long, as this can cause the dough to ferment prematurely, which will negatively affect the texture. 2. Using cold milk or water helps to cool the dough and improves the kneading process. 3. If the kneading cycle is too long, you can pause the machine midway, put the dough in the refrigerator to cool it down a bit, and then resume kneading. 4. If you don't have meat floss, you can leave it out to make plain mini breads. 5. Allow for a thorough second proofing to ensure the mini breads are soft and delicious. Before baking, spray the surface with water and sprinkle with sesame seeds. 6. Ovens can have temperature differences, so the exact baking time should be determined based on your own oven's performance.

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