27's baking diary: snow bread without butter
Introduction:
"I ran out of butter at home ~ my hands itched at night ~ so I changed the butter into lard ~ hee hee, I tried to make two different kinds of bread ~ it tastes good ~ you can try it ~ ~"
Production steps:
Step 1: prepare the ingredients.
Step 2: Snowflake: melt lard in water, set aside.
Step 3: add sugar.
Step 4: add low gluten flour, knead evenly, set aside.
Step 5: dough: make the dough according to the general method of hand-made bread (see here: http://home.meishichina.com/recipe-144065.html )Finish and ferment.
Step 6: after 1 hour's fermentation, divide the dough into 6 equal parts and ferment again for 15 minutes. After 15 minutes, put the dough on the chopping board, don't pick it up, knead it into a round ball by hand, and make the surface as smooth as possible.
Step 7: sift the snowflakes to the surface of the dough with a medium sieve.
Step 8: after sprinkling, put the snowflake dough in the environment of 38 ℃ (27 directly in the oven) and continue to ferment for 40 minutes until the dough is twice the original size!
Step 9: after a long fermentation, you can finally put it into the oven to bake, 180 ℃, up and down the fire, bake for 12-15 minutes, the surface is dark yellow~~
Step 10: this kind of bread tastes very soft, with delicate texture and low sugar content, so it is suitable for the elderly and children~
Materials required:
High gluten flour (for dough): 150g
Low gluten flour (for snowflake): 15ml
Water: 75g
Egg: 15g
Lard (for dough): 15g
Lard (for snowflake): 5ml
Salt: 1 / 4 teaspoon
Dry yeast powder: 5ml
Sugar (for dough): 25g
Sugar (for snowflakes): 1 spoonful
Note: en ~ about lard, if you have butter, you can change it into butter! Well, I wish you a good appetite. See you next time~~~
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: Original
Chinese PinYin : De Hong Bei Ri Ji Mei You Huang You De Xue Hua Mian Bao
27's baking diary: snow bread without butter
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