Chinese Food
Bread and butter
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This is briotheus. There are three versions of Baker Apprentice - the rich version, the middle class version and the poor version. Vaguely remember that the difference seems to be mainly due to the amount of oil and sugar. I don't know which version of the detailed book of bread is it? Brioche has a special mold. It's a bit like a petal of egg tarts. Various sizes. I don't know what model Japanese masters use. But I didn't plan to return to brioche's mold. I figured out the size of the mold. I turned out the cake mold of the Chinese Zodiac to replace it. It may be the same size. It just has no petals. The opening angle of the upper mouth is smaller. With a 10 petaled brioche mold, he Shangtou's cream bread is on top of his small head. He looks interesting and lovely in a lace puffy skirt. And the shape made of cake mold will probably look more clumsy, right? This book is about the mixture of butter and cheese names. It's completely shown here - there's no butter in the recipe
Cooking ingredients
Cooking Steps
Step1:Materials use
Step2:Pour all ingredients except butter into the barre
Step3:Mixing procedure for 13 minute
Step4:Add butter. Re use and noodle procedure. 30 minute
Step5:Can pull out transparent fil
Step6:In a large bowl. 28 degrees. Ferment for 90 minute
Step7:Dough growing u
Step8:Put it on a flat plate. Press it flat. Seal the film. Put it in the refrigerator. Refrigerate for 1520 hours
Step9:Take ou
Step10:Down on the tabl
Step11:Half fol
Step12:Tidy up the squar
Step13:Split into two along the lengt
Step14:Subdivide into 7 equal parts. Circl
Step15:Press flat. Relax for 20 minute
Step16:Round again
Step17:Use your hand as a knife. Cut a small dough from 1 / 4 of the dough
Step18:Put the dough into the oiled mold. Hold the small dough. Press the big dough out of a nest
Step19:Insert the dough into the dough. 32 degrees. Ferment for 60 minute
Step20:Dough grows up. Brush the surface with egg liqui
Step21:Put it in the oven. Middle layer. Heat up and down for 220 degrees. Bake for about 12 minutes
Step22:Golden on the surface. Out of the ove
Step23:Demould no
Cooking tips:All refrigerated materials do not need to be stored at room temperature. They can be used immediately after being taken out of the refrigerator. This dough has a high content of butter. Please note that the temperature should not be too high when kneading the dough. Do not use mold. Can also rub into a small ball. Bake directly in a baking tray. There are skills in making delicious dishes.
