Pontomi chieftain
Pontomi chieftain
Introduction:
"Pondomi is a transliteration of French paindemie, in which pain is" bread ", Mie refers to the internal organization of bread, so the literal translation is" bread with only internal organization ", which generally refers to covered white toast with soft tissue and no burnt shell."
Production steps:
Materials required:
High gluten flour: 250g
Butter: 20g (I only use 10g)
Yeast: 4 g
Water: 160g
Milk powder: 10g
Sugar: 20g
Salt: 4 g
White oil: (lard) 10g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Pontomi chieftain
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