The borscht
By VicentaLakin
Bread has always been made in a way that makes the greatest progress for a baker. Failure, headaches, bad photos, headaches, no progress, headaches... “Royson's sweet bread”, which uses the squares of King's house and does not want to buy, is stranded, occasionally flipped and occasionally “scrambled”. The baked products are beautiful, they look better than I thought, and they add butter and sugar powder to make the bread more distinctive, smelly and soft。
Recipe Recommendations
- high-gluten flour 150g
- white granulated sugar 25g
- water 75g
- dry yeast 2g
- salt 1.8g
- whole egg liquid 15g
- milk powder 5g
- butter 12g
- powdered sugar appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for The borscht
1
After the one and the face of the bread machine, add butter
2
After two-faces, check the face
3
Noodles are extended. They pull out the film
4
Fermentation to 2.5
5
Excretion, split into 4 equals, rolling round, fermenting for 15 minutes
6
Take a plethora of faces and make an elliptical form
7
Turn over and roll up and down
8
The edge closes to the inside
9
Make it olive-shaped and ferment the warmth
10
It's fermented and dry
11
a long mouth with a knife in the middle of the noodles
12
Softened decorated butter into a fresh bag, squeezed to the cut
13
The surface is full of egg fluid, sugar powder
14
the oven is preheated at 200°c
15
LOOK AT THAT