Mellow Grandma Discharges a Bag

Mellow Grandma Discharges A Bag

Ingredients

• # is planted dough
• Tall strength flour 150 Ke Naigao candy do 250 grams water yeasty 3 grams are fine saccharic 10 grams
• # advocate dough
• Tall strength flour 250 grams are fine saccharic 50 grams salt 6.5 Ke Naigao candy are yeasty 2 grams milk powder fluid of 25 grams entire egg 75 grams weak butter 130 grams water 25 grams butter 12 grams

Tips 1, the liquid masters neatly please, mixture material when stay please adjust a liquid! In can leaving 10-15 to overcome later period to adjust a recipe advocate 130 grams weak butter can use doughy milk of 80 grams left and right sides is replaced, but mouthfeel of finished product flavour will differ completely, the website searchs him children’s footwear that can make this prescription Http://www.xiachufang.com/recipe/100584742/ 2, issue that gives film about how be being kneaded need please without butter to knead dough by hand video is referenced 3, kind dough can use 5 degrees of cold storage to ferment, time can go to the lavatory quite apart 4, stuffing makings and exterior adornment are optional 6, what the recipe applies to 35*25*5 likewise is deep bake dish, the 80% that also can decrease a quantity to use a recipe only 3 can gold of 35*25*3 of Nuo of 28*28*3 Jin Panhe house dish the 60%~80% that uses a recipe please, according to the individual need comes can. 7, roast temperature is adjusted neatly according to individual oven please, if be discussed with Jin Panjian,cannot divide the oven that accuse put an inter to slant fall bake

Directions

1. The Directions butter of crisp bead is 15 grams, fine saccharic 35 grams butter cuts 15 grams, low pink container is put to join after small bate fine saccharic, the sieve uses hand rub granulate into low pink can PS:Use at biscuit surface is decorated or weighing butter cake surface commonly adornment is exhaustless OK and refrigerant save. Can replace low pink with pink of a few almond, mouthfeel also is met some more marvellous
2. Kind all material mix doughy knead even, put in warm place to ferment
3. Ferment dough expands 3 times the left and right sides, and interior submits beehive form.
4. Kind of face that has fermented rip small to join advocate the other data beyond dough butter, knead can pull meshy film to join butter to continue to knead can buy relatively strong transparent film till dough
5. Build continuance of good room temperature to ferment 30 minutes,
6. Bulk expands to 2 times the left and right sides
7. Take out dough to say to weigh, direct divide into equal parts is 14
8. Rounded lid is very flabby 20 minutes
9. Become dough roll ellipse
10. Search an area, extreme presses featheredge
11. Furl, binding off is gadarene
12. Also can join favorite stuffing stuff
13. Same binding off
14. Ordinal had done place bake dish
15. Put in temperature 38 degrees of humidity fall to ferment finally for 75% right-and-left environments touch dough with handle gently won’t spring back can
16. The surface is brushed thin thin entire egg fluid, scatter crisp bead
17. The canal is in charge of 170 times on the lower level in the oven that puts sufficient warm-up 180 degrees roast 28 minutes control a furnace
18. Drawing of patterns is put to refrigeration wearing cool
19. 80% recipes plant as follows dough: Tall strength flour 120 Ke Naigao candy do 200 grams water yeasty 2.5 grams are fine saccharic 8 grams advocate dough: Tall strength flour 200 grams are fine saccharic 40 grams salt 5.2 Ke Naigao candy are yeasty 1.5 grams milk powder fluid of 20 grams entire egg 60 grams weak butter 104 grams water 20 grams butter 10 grams
20. 60% recipes plant as follows dough: Tall strength flour 90 Ke Naigao candy do 150 grams water yeasty 2 grams are fine saccharic 6 grams advocate dough: Tall strength flour 150 grams are fine saccharic 30 grams salt 4 Ke Naigao candy are yeasty 1 gram milk powder fluid of 15 grams entire egg 45 grams weak butter 78 grams water 15 grams butter 7 grams