A, in the kinds of dough materials:Whole wheat flour 120g high protein flour 85g wheat bran 1 tablespoon yeast extract 4g, water 130g.B, the main dough material:High protein flour 85g caster sugar 25g, salt, 1 tsp milk powder 10g water 50g.C, unsalted butter 15g, 450 practices:1, material A all mixed, stir into the group can be covered with plastic wrap about 90 minutes of basic fermentation.2, the material B all mixed to join peaces of practice, and stir into a bit of smooth dough by adding unsalted butter, stirring to pull out large areas of the stage of completion of the film.3, cover with plastic wrap, and a second fermentation for about 30 minutes.4, the dough is divided into three equal parts, covered with plastic wrap and round the middle of fermentation for 15 minutes.5, the dough from the middle to upper and lower roll open to elliptic (length 20cm, width 10cm), rolled into a cylinder upside down, relaxation after 10 minutes, roll again open, upside down roll up.6, respectively, into the toast mold, cover with plastic wrap, about 50 minutes for the final fermentation, the dough to model 9 full, close the cover.Preheated 180 degrees oven, put the toast mode, the lower baking about 35 minutes.g toast mode.
Raw materials:A, in the kinds of dough materials:Whole wheat flour 120g high protein flour 85g wheat bran 1 tablespoon yeast extract 4g, water 130g.B, the main dough material:High protein flour 85g caster sugar 25g, salt, 1 tsp milk powder 10g water 50g.C, unsalted butter 15g, 450 practices:1, material A all mixed, stir into the group can be covered with plastic wrap about 90 minutes of basic fermentation.2, the material B all mixed to join peaces of practice, and stir into a bit of smooth dough by adding unsalted butter, stirring to pull out large areas of the stage of completion of the film.3, cover with plastic wrap, and a second fermentation for about 30 minutes.4, the dough is divided into three equal parts, covered with plastic wrap and round the middle of fermentation for 15 minutes.5, the dough from the middle to upper and lower roll open to elliptic (length 20cm, width 10cm), rolled into a cylinder upside down, relaxation after 10 minutes, roll again open, upside down roll up.6, respectively, into the toast mold, cover with plastic wrap, about 50 minutes for the final fermentation, the dough to model 9 full, close the cover.Preheated 180 degrees oven, put the toast mode, the lower baking about 35 minutes.g toast mode.
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