Day form is classic saline biscuit the practice of 2
"The end is short "
"The skin is fragile "
"Inner glutinous "

Appetite letting a person times added natural butter special flavor,
Proper sea salt is harmonic,
The day that this is pair of fashionable whole nations probably fastened the explanation with classical salt best biscuit ~

"The deal of butter achieves dough weight two into, although also suspect excessive,developing is overmuch at the outset, but bake the finished product accident after making the effect is wonderful. Above all, roast hind in-house butter melts, form in dough center proper empty, make biscuit whole expansibility extremely strong, form the appearance with exterior crisp, full appearance. Form the appearance with exterior crisp, full appearance..

"Moreover, bake the butter that in controlling a process, melts to be down deposit to be in bottom, form the special mouthfeel of bottom fragile bright. Q of cuticular crisp, bottom fragile internal softness is played, a biscuit can experience 3 kinds of mouthfeel at the same time, come adorably extremely. Come adorably extremely..

Recipe heft can make bread of about 30 salt
(believe me, true not much, delicious to stop no less than coming ah ~ )

With makings 

Tall muscle flour 750 grams
Low muscle flour 250 grams
Do yeast 10 grams
Fine saccharic 60 grams
Entire egg fluid 2 (about 100 grams)
Water 520 grams (obligate 10 grams reserve)
Salt 14 grams
Butter 60 grams
Sea salt (scatter the surface) Make an appointment with 15 grams
Butter having salt (wrap with) Make an appointment with 200 grams

Day form is classic saline biscuit the practice of 2 

  1. All material that knead dough mix metage to put crock of chef machine agitate, 2 archives knead low speed 1 minute 3 archives turn about 3 minutes to knead to patulous phase after the group

    Day form is classic saline biscuit the practice measure of 2 1
  2. Join the butter of room temperature bate, continue 3 archives are kneaded 3 minutes absorb butter basically to dough, turn 6 archives knead high speed about 6 minutes to complete phase

    Day form is classic saline biscuit the practice measure of 2 2
  3. The dough that has kneaded is taken out, after in a way is arranged, enclothe last film, room temperature is flabby 30~40 minute.

    Day form is classic saline biscuit the practice measure of 2 3
  4. Flabby good dough dabs exhaust, break up 30 small dough, every make an appointment with 60 grams.
    Enclothe last film, room temperature is flabby 10~15 minute.

    Day form is classic saline biscuit the practice measure of 2 4
  5. Take flabby good small dough, pat gently flat.
    Place of upper part 1/3 is folded downward, fold the 1/3 of lower part again come up, fold tubbish if pursue.

    Day form is classic saline biscuit the practice measure of 2 5
  6. Rub becomes water state, room temperature is flabby 15 minutes

    Day form is classic saline biscuit the practice measure of 2 6
  7. Take flabby good dough, be in upper part 1/3 first up roll leaves, reoccupy left hand is carrying pointed horn to open lower part roll slowly, OK and proper outstretched spin a few.

    Final should be directly wide pointed condition

    Day form is classic saline biscuit the practice measure of 2 7
  8. Wrap win over by soft tactics of used butter room temperature to come cream shape, take with spatula in a way a bit (make an appointment with 7-8 gram, need not metage, proper good) be in in wide head

    Day form is classic saline biscuit the practice measure of 2 8
  9. From go up to furl downward, roll into is similar Yang Jiao's appearance

    Day form is classic saline biscuit the practice measure of 2 9
  10. The code is entered bake dish, notice the space with certain obligate
    Put wake hair box undertakes 2 times fermenting,
    Temperature 32 degrees, humidity 85% , time makes an appointment with 40 minutes.
    (2 times barmy temperature must not exceed 32 degrees, otherwise the butter of in-house wrap up can melt. )

    10 minutes remember open finally

    Oven
    Warm-up
    Fluctuation fire 180 degrees.

    Day form is classic saline biscuit the practice measure of 2 10
  11. Ferment good dough appearance brushs a milk, in a way spills on a few sea salt.

    Day form is classic saline biscuit the practice measure of 2 11
  12. Put the oven with good warm-up
    Fluctuation fire, 180 degrees, 20 minutes can.
    (because do not have the fluid that brush an egg, those who brush is milk, may encounter the situation with insufficient chromatically so, can bake dish put to continue up roast, about two minutes can. )

    Day form is classic saline biscuit the practice measure of 2 12
  13. Roast good bread needs to take the advantage of heat from bake dish on get off, nature is cooling. Bake otherwise dish on rudimental temperature can continue to heat make biscuit bottom oil absorption.

    Day form is classic saline biscuit the practice measure of 2 13

Small stick person

Ferment data collect
Ferment instead room temperature is flabby, time makes an appointment with 30 minutes.
Among flabby: Room temperature is controlled 26 degrees, time two 15 minutes.
Ferment 2 times: Temperature 32 degrees, humidity 85% , time makes an appointment with 40 minutes.

The butter gross of in-house wrap up is 200 grams about, can make 30 round bread, every heft makes an appointment with 7~8 to overcome the left and right sides. But need not metage, with spatula capture a few good. Much dot does not have an influence a bit lesser. Need not special truer.
If do not have butter having salt, using the common butter that do not have salt also is possible.


The temperature that has a fever last must not exceed 32 degrees, otherwise the butter of in-house wrap up can melt pour out of! ! !

Because this biscuit ferments without the course, the formation of gluten is not intense, be in so flabby when must reach the designated position flabbily, if moment leaves to discover very big resilience in roll, so continue again flabby a little while, can destroy in-house organization otherwise, bring about final product mouthfeel coarse.
2020-02-04
www.goodfoodmethod.com@2001-2030 Email:fzz555@gmail.com JP needrealreview