お名前: ghij2908 [li408-79.members.linode.com]  2015/2/21/(Sat) 07:33 |
2. foundation after fermentation, exhaust, dough will average segmentation two, round up and rest for 20 minutes.
high powder 150g,http://www.silvaspastry.com/_vti_index/balenciagabags-3405.html http://www.silvaspastry.com/_vti_index/balenciagabags-3405.html, water 150g, yeast 0.5g, three mixed fermentation, at room temperature for one hour, then refrigerate for at least 16 hours
Exhaust
3. relaxation after the dough, roll out the oval, covered from top to bottom fig sauce,http://www.humboldthr.com/_vti_index/hotbrandbags-3827.html http://www.humboldthr.com/_vti_index/hotbrandbags-3827.html, two cross braid shape dough, and then put into the pan, the final fermentation.
B: fig sauce appropriate
material:
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The
wow, I haven't updated the blog, half a month, half a month is really busy flying, there are endless things every day, not doing anything tonight, is sitting in front of the computer to see TB FB, there are some materials, well, cried every day to cut hand silver ah wall to wall. Hark back to the subject, today the bread theme is fig jam, the fig sauce is looking for the French purchasing buy drop, and foie gras is France generation buy back drop, is also not on foie gras, figs, go ahead!
steps:
5. roasted, baked cooling process.
1. A in addition to all the materials materials outside knead until gluten expansion butter, add the butter massage to complete stage two times bigger, foundation of fermentation.
solution approaches:
4. is two times as large as the final fermentation, the surface of the brush with egg wash and bake in preheated oven, lower fire bake at 170 degrees for 20 minutes later, this depends on the individual circumstances of roast oven, mainly.
A: high 90g powder sugar 45g salt 2G whole egg 27g instant yeast 3G water 22G honey 9g unsalted butter 22G refrigerated liquid 145g
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