Delicious every day, Confuse your tendril to jump over berry yoghurt biscuit, 10 minutes give heat, a practice with a necessary go on a journey

The bun that makes this consulted the prescription of a lot of teachers, alter somewhat, simplified a few measure, a few experience and note were summed up in the process that do, the mouthfeel of this bun is similar French soft biscuit, cold storage is saved, after taking out freezer, answer lukewarm, return meeting molten, because joined a few low muscle flour, impose the measure with flabby cold storage, on mouthfeel besides loose beyond rich still chew interest, the grandma is sweet after joining tendril to jump over berry to work dye-in-the-wood, acerbity still sweet goluptious, individual special a bread that love, convention, detail and note delimit the key breaths out ～ in the concrete step below as before

With makings

Low muscle flour	30 grams
Fine saccharic	40 grams
Thick stiff yoghurt	40 grams
Milk	80 grams
Egg fluid	35 grams
Salt	2 grams
Tall muscle flour	200 grams
Yeasty pink	2.5 grams
Butter	20 grams
Tendril jumps over berry to work	30 grams
Entire egg fluid (brush the face)	Right amount

Confuse your tendril to jump over berry yoghurt biscuit, 10 minutes give heat, a practice with a necessary go on a journey

Feed what jump over berry to do an accident except butter and tendril first material is put into chef machine entirely, put a liquid first, put powder again kind, low speed of engine of the chef that start will feed material agitate to be hit into the group inside the crock, about 2 archives 2 minutes
Join the butter of room temperature bate, machine of the chef that start continues 2 archives agitate is hit even, about 2 minutes, turn again agitate of 5 archives high speed makes a film, about 10 minutes
The dough that has kneaded is taken out in putting a basin, the surface is enclothed last velar room temperature ferments
Ferment to double big, finger dips in flour is in dough surface jab hole, do not answer shrink, had fermented with respect to the proof
Take out dough, put on oilpaper, do not knead dough, press with the palm directly press into chip, eduction air bubble can
Take shop of a piece of oilpaper additionally to be in an upper part, enter freezer refrigerant and flabby 15 minutes
Refrigerant time uses processing tendril Yue Mei is dry, tendril Yue Mei doing is cut what break imperceptibly a bit is small-scale
Dough ends to be taken out from inside freezer flabbily, use rolling pole directly from the center to all around roll leaves, roll becomes small area piece, tendril Yue Mei breaks place an inter, the aspect that will control both sides next piece fold come over
I came over the face horizontal stroke that has lost to put, from which leave to both sides roll, arrange growing square as far as possible
To like folding a quilt, control to among fold, arrange a square as far as possible
Roll leaves, roll is thin, it is a square as before, ply 1 centimeter advisable
Cut small diamonds, if the action of roll is quick, it is easy to when cutting, be compared, of roll slow, dough is answered lukewarm molten, the square that cuts etiquette quadrature not easily
The semifinished product of small diamonds biscuit that has cut is placed in bake dish on, the control with have proper takes among, because of when baking, still can greaten, ferment to 1.5 times big
The surface brushs egg fluid,
Oven
Warm-up 190 degrees, middle-level, fluctuation fire bakes 10-13 minute, I baked 11 minutes, the fragrance with thick trail is ripe, can give heat according to chromatically circumstance of the surface
Give heat the following biscuit is soft soft, very sweet very delicious, after air is cool instantly sealed save
Intermediate organization is very exquisite
Welcome to pay close attention to, join flower manage cate
Bake
Communicate group, with young associate people communicate together