The pagoda tree spends the practice that soft Europe includes, how does bag of beautiful soft Europe make the pagoda tree delicious
This is the soft Ou Dingyi of my person: The mouthfeel of the recipe mild package of hard Europe
With market popularity the concept differs somewhat
The oil that do not have candy is must
Knead dough Or is avoided knead fold all but
Those who use common biscuit bake bake method, flag vapour entirely does not need

The day heats up summer, the temperature that control kneads dough is more difficult, recommend this kind to dismiss kneaded method
All sorts of thick food grains other than wheat and rice can be lost completely go in, need not fear harm arrives gluten
Whole is time-consuming short, next coming home begin to mix add up to a furnace to make sure Morpheus need not stay up late
All sorts of bright, who does do to know, hahaha

With makings 

T55 100%
Water
 70%
Salt
 1.5%
Yeasty
 1%
Levain is natural and yeasty (if have) 10-30% is optional
The pagoda tree is beautiful
 Right amount

The pagoda tree spends the practice that soft Europe includes 

  1. Saline yeast dissolves first at water, add flour and pagoda tree flower again

    The practice measure that the pagoda tree spends soft Europe to wrap 1

  2. Mix close position of pink of have nothing to do with can, had cheated last film, room temperature ferments 30 minutes

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  3. Exterior dredge, buckle come out, fold. Replace continues to ferment 30 minutes in the basin. Again teem fold + ferment 30 minutes

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  4. Teem, exhaust plastics enters dusting cane basket

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  5. Ferment to 2 times big hind into furnace

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  6. Cut a package, 190 degrees of middle-level bake about 40 minutes

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  7. Also can refrigerate one evening after the 2nd fold. The effect is better

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  8. Before eating, use

    Pan
    Two sides is very hot, crackling soft core, extremely delicious

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Small stick person

The powdery water of natural yeast in proportion from advocate deduct in dough, did not omit directly
Whole process is knead dough - ferment - fold - ferment - fold - ferment - plastic - ferment - bake bake
2020-01-19
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