[Burley bread](bu li mian bao )

[Burley bread]

Introduction:

"It's because I'm very unfamiliar with French European bread (I don't seem to be very good at Asian bread). It's difficult to make French European bread for the first time. There's a big problem in control. The knife edge is also quite uneven when baking. As a result, some of the knife edges are not cracked after the finished product is baked. It seems that it's really unsatisfactory. I originally thought that French European bread is not pleasant from the inside to the outside The appearance of love made my confidence plummet. Fortunately, I didn't disappoint me when I tasted the fresh bread. The burnt bread is just right, crispy on the outside and soft on the inside, which can directly change the misunderstanding of it. Painbrie is a French Normandy bread, which is the traditional food brought by sailors on board, because it is more durable Even if the bread is dry, it tastes crisp and soft. It is a good food for long-distance travel. French bread is different from Asian bread. It is not as soft and delicate as the toast we usually eat. It has a crispy skin and a moist chew inside. It has a rich taste. It is very suitable for French toast

Production steps:

Materials required:

Jinxianggao powder: 160g

Low gluten flour: 40g

Fine granulated sugar: 6g

Salt: 3G

Milk powder: 6g

Butter: 6g

Yeast: 3G

Water: 145g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bu Li Mian Bao