Bread
By VicentaLakin
The difficulty of first-time production of French-European-style bread (as if it were not very popular with Asian-style bread) is certain, as is the perception that it can be changed directly from inside to inside -- -- -- -- -- -- -- -- -- -- -- -- -- -- when it turns out that there are no cracks in the edge of a finished product -- is that poor people would have thought that French-European-style bread was both inside and outside of the world as unpopular, which makes it easier for confidence to be lost in the taste of it, that yellow is the right kind of bread, and that the inside softness directly misconstrues it as being able to change it -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- French bread, unlike Asian bread, which is not as soft as our usual toast. Division
Recipe Recommendations
- Jin Xiang Gao Fen 160g
- low-gluten flour 40g
- fine sugar 6G
- salt 3g
- milk powder 6G
- butter 6G
- yeast 3g
- water 145g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Bread
1
Post-oiling of materials other than butter into mixer drums for 15-20 minutes to extend
2
Add softened butter (figure I and figure II in the wrong order, should be sent back to see here, say "ha" here) and then continue with the face-to-face program for 15-20 minutes to remove a thin film that cannot easily be broken
3
Take out the roller cap for 30 minutes
4
It's divided into four equals
5
Put your mouth down and stow it down
6
And fold up and down
7
Put your hands on it
8
Then we roll it down from top to bottom, and we form a little bit of olive shape on both ends
9
Throw a little flour on a tarpaulin or oilpaper, and put in a full-formed face, with the oilpaper or bra separated from each one of them at a distance of 30 degrees at a temperature of about 70-80 minutes fermentation
10
You can ferment it to about a factor of one, drain it into the oven, sift it evenly on it, not too thick, and cut it out with a knife
11
THE OVEN IS PREHEATED AT 180 DEGREES, PLACED IN AN OVEN UNDER THE OVEN, PREHEATED AND INJECTED 2CM HOT WATER INTO THE OVEN TO MAKE STEAM, AND PLACED A LASAGNA ON THE MIDDLE, BAKED FOR 20 MINUTES
12
It's the same if you take the slices, and if it's cold, it'll be tougher. It'll be the same if you're in the oven