As ifGeneral mouthfeel ~
With makings
| Tall strength flour of biscuit duty person | 1000 grams |
| Salt | 11 grams |
| Candy | 100 grams |
| Pumpkin mud | 190 grams |
| Milk | 250 grams |
| De-fatted milk powder | 36 grams |
| Water | 250 grams |
| French old range | 110 grams |
| High in syrup is yeasty | 10 grams |
| Butter | 60 grams |
"Pumpkin milk coils - old range " practice
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All material outside dividing yeast and butter mix even
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Knead to 7 minutes of muscle
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Join yeast and butter
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Knead to completely patulous phase
Take out put ferment the box undertakes fermenting
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Ferment finish
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Take out exhaust
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Flabby ten minutes
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Break up 110 grams to control a dough
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Exhaust is rounded and flabby ten minutes
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Take out dough roll to leave
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Turn over a face to furl
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Had coiled
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Flabby ten minutes
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Plastic is put bake dish undertake 2 times fermenting
Suffer from excessive internal heat 180 fire 220 warm-up 20 minutes
Ferment finish
Itself dough is not sweet I scattered candy of a few pearl
Do not have some to need not be put ha
Bake make 26 minutes
Time temperature offers reference only