27's baking diary: snow bread without butter

27's baking diary: snow bread without butter

Introduction:

"I ran out of butter at home ~ my hands itched at night ~ so I changed the butter into lard ~ hee hee, I tried to make two different kinds of bread ~ it tastes good ~ you can try it ~ ~"

Production steps:

Step 1: prepare the ingredients.

Step 2: Snowflake: melt lard in water, set aside.

Step 3: add sugar.

Step 4: add low gluten flour, knead evenly, set aside.

Step 5: dough: make the dough according to the general method of hand-made bread (see here: http://home.meishichina.com/recipe-144065.html ）Finish and ferment.

Step 6: after 1 hour's fermentation, divide the dough into 6 equal parts and ferment again for 15 minutes. After 15 minutes, put the dough on the chopping board, don't pick it up, knead it into a round ball by hand, and make the surface as smooth as possible.

Step 7: sift the snowflakes to the surface of the dough with a medium sieve.

Step 8: after sprinkling, put the snowflake dough in the environment of 38 ℃ (27 directly in the oven) and continue to ferment for 40 minutes until the dough is twice the original size!

Step 9: after a long fermentation, you can finally put it into the oven to bake, 180 ℃, up and down the fire, bake for 12-15 minutes, the surface is dark yellow~~

Step 10: this kind of bread tastes very soft, with delicate texture and low sugar content, so it is suitable for the elderly and children~

Materials required:

High gluten flour (for dough): 150g

Low gluten flour (for snowflake): 15ml

Water: 75g

Egg: 15g

Lard (for dough): 15g

Lard (for snowflake): 5ml

Salt: 1 / 4 teaspoon

Dry yeast powder: 5ml

Sugar (for dough): 25g

Sugar (for snowflakes): 1 spoonful

Note: en ~ about lard, if you have butter, you can change it into butter! Well, I wish you a good appetite. See you next time~~~

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Original