Recipe: Liquid yeast focacia Panasonic bread machine 105 version (France T65 powder)

Home Cooking Recipe: Liquid yeast focacia Panasonic bread machine 105 version (France T65 powder)

Notes:

French T65 powder has low water absorption and is not resistant to cockroaches. It has not been ideal for the bread machine toast made by others using the recipe of gold powder. So there is now this recipe.

Ingredients:

Steps:

  1. Home Cooking Recipe: On the first day, put the whole kind of material in the liquid yeast into the container, stir it evenly with chopsticks, cover the film, ferment it at room temperature, and then put more bubbles in the refrigerator.

    On the first day, put the whole kind of material in the liquid yeast into the container, stir it evenly with chopsticks, cover the film, ferment it at room temperature, and then put more bubbles in the refrigerator.

  2. Home Cooking Recipe: The next day, the liquid starter was warmed at room temperature for 1 hour, and placed in the bread machine with the other ingredients except the whole yeast in the main dough. The yeast was added to the yeast hole, and the procedure 5 French bread was selected. I started the appointment before going to bed the next day, and I ordered the bread to be released the next morning. After the appointment, the bread machine will start to meet for the first time. It is estimated that the appointment will increase the time of the original procedure or the fermentation time of about 4 hours.

    The next day, the liquid starter was warmed at room temperature for 1 hour, and placed in the bread machine with the other ingredients except the whole yeast in the main dough. The yeast was added to the yeast hole, and the procedure 5 French bread was selected. I started the appointment before going to bed the next day, and I ordered the bread to be released the next morning. After the appointment, the bread machine will start to meet for the first time. It is estimated that the appointment will increase the time of the original procedure or the fermentation time of about 4 hours.

  3. Home Cooking Recipe: Warm the olive oil in the pot to about 38 degrees, add the spices and garlic, and add the appropriate amount of salt and mix well. Put it in the container for later use.

    Warm the olive oil in the pot to about 38 degrees, add the spices and garlic, and add the appropriate amount of salt and mix well. Put it in the container for later use.

  4. The final baking time of the French bread program was 50 minutes. I set the alarm clock for the third morning to ring 20 minutes before the start of baking. The bread is nearing the fermentation, and the top of the bread is topped with vanilla olive oil, which flows down the top of the bread. The surface of the bread that can be seen is covered with vanilla oil and covered with a lid to allow the bread machine to complete the subsequent procedures. Vanilla oil may be more, the skin after the finished product will be more crisp.

  5. After the bread is baked, remove the bread bucket immediately after the buzzing sound. After cooling for two minutes, remove the bread and let it cool on the grill.

  6. After the bread is cooled, the skin is crispy and the internal tissue is very fluffy and soft. It tastes like the smell of vanilla olive oil. I was busy going out in the morning, and the organization after the cut did not take photos.


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