Middle-seeded bread

2023-10-29 20:33:46BREADS

 

  Adapt the ham ham from the bread book into a crispy bread.I always thought that this ham sandwich was actually a pineapple bag.After looking closely at the ingredients, it was found that the original name of the hemp was justified, because the hemp peel was used in the hemp peel.Although the diamond-shaped mesh of the skin reminds one of a pineapple bag at first, it is not without reason that it is a mesh of the skin of a hummingbird.However, none of this matters.Why do you have to build a different stove to make the peel? The peel and the peel are only different in form, there is no big difference in essence.It's working well, and it looks like we can have a little bit more, a little bit more...

WHAT YOU NEED

Ingredients

88 grams of starch
7 g of white sugar
25 grams of eggs
2 grams of dry yeast
32 ml of water
37 grams of starch
31 g of white sugar
22 ml of water
1.5 grams of salt
2.5 grams of milk powder
19 grams of butter
A moderate amount of egg juice
Pine nuts in moderation

How TO MADE Middle-seeded bread

Steps 1 to 4

1. Planting materials

2. Mix all the materials.

3. It's all right.

4. Ferment for 90 minutes and the dough grows.

Steps 5 to 8

5. Main fabric

6. Wrap the dough in a bucket with the dough, except for the butter.

7. Stir for 13 minutes

8. Add butter, restart and knead, stir for 30 minutes

Steps 9 to 12

9. Pull out the film.

10. Put in a large bowl, base ferment for 30-40 minutes, and the dough grows.

11. Divide into six equal parts, roll, put in a pan, and ferment for about 60 minutes.

12. The dough grows, the eggs are scrubbed on the surface.

Steps 13 to 16

13. Sprinkled with pine nuts

14. Put in the oven, medium layer, heat up to 200 degrees, bake for about 10 to 12 minutes

15. Gold on the surface, furnace

Handy cooking tips

  The basic fermentation temperature is controlled as much as possible between 28-30 degrees, and the final fermentation temperature is about 35 degrees.The baking time and firepower need to be adjusted according to the actual conditions of the oven.

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