When the mold was new, the temperature time was also unstable. The same mold, almost the same formula, and the second time it was baked, the skin was thicker. I was the fourth time in Tiantian. Finally, it looked like it. In order to avoid forgetting, Record the recipe, especially the temperature used. Wind Furnace: UKOEO High Bick gxt60 Mold: Chiyoda 12cm Water Cube 2
In addition to butter, all materials are put into the chef's machine mixing bucket. Note that the amount of water to be reserved must not be fully added. The water absorption of each flour is different, and the efficiency of the machine is different. It is necessary to increase or decrease the liquid according to your actual situation. 2 files are evenly distributed, and then the 4th gear starts to smash.
The ductility is very good, and the base fermentation is carried out at room temperature.
Fermentation is twice as large.
It is divided into four parts and spheronized for 15 minutes.
After the relaxation is completed, the dough is opened.
Roll up and roll up, and cover the plastic wrap for 15 minutes.
Spread the dough longitudinally and long.
After turning over the roll, put the mouth down and put it into the mold.
The fermentation is carried out in a fermentation tank with a temperature of 32 degrees and a humidity of about 80%.
Into the preheated high-bike gxt60 stove 150 degrees 10 minutes, turn 135 degrees 20 minutes, the ordinary oven is about 170 degrees 30 minutes, the firepower time is adjusted according to their own oven.
Immediately release the mold, put the grilling net to cool.
Cut, the skin is very thin, the tissue is very soft ~~