Sesame pine bread
By VicentaLakin
Every breakfast, bread is almost infrequent, different from its shape and taste, and some meat pines were made the other day, and a portion of it was left to make bread, in addition to fresh meals for the children. Soft bread, with sesame and pine, tastes better。
Recipe Recommendations
- high powder 150 grams
- qingshui 75 grams
- whole egg liquid 10 grams
- milk powder 12 grams
- salt 2 grams
- fine sugar 20 grams
- yeast 3 grams
- unsalted butter 15 grams
- meat floss appropriate amount
- white sesame appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Sesame pine bread
1
The material, except for butter, is poured into the bread drums in the order in which the powder is first liquid, and the yeast is finally released, and the laminate procedure is initiated。
2
Check a band down to the expansion phase。
3
This is when you can add presoft butter。
4
Let's start a face-to-face program again. Check one of the lower bands, which opens the membrane easily, at which point the face is at full stage, and that is all。
5
Put the noodles round in the toaster and cover them and ferment them。
6
The fermentation is 2 to 2.5 times the original size, and the fermented pasta plows a hole with its fingers, and the hole does not shrink or collapse。
7
Roll out the fermented noodles, exhaust。
8
It's divided into four equals with 10 minutes of membrane。
9
Take a noodle, squirt it in the tongue。
10
Turn over, put on a proper pine。
11
Hold both sides tight, shut up。
12
And then we'll put it back in the baker with oil。
13
It fermented twice as big。
14
Brush a full egg fluid and spread a suitable amount of white sesame。
15
Put it in a pre-heated oven, 200 degrees, mid-level, up and down, about 15 minutes。