In fact, the number of times I make bread is relatively small, but so far I have some experience and feelings. After a brief introduction to the students, bakers should not pat bricks. I think making bread should be the most difficult part of baking, from the determination of kneading degree to the degree of fermentation. To grasp it, we need to have rich experience, which is gained from repeated failures and constant practice. The effect of kneading noodles is very good, and soon rubbed out a satisfactory film state, and then look at the effect of the final roast, feeling very good ~very drawing state, soft taste is very good ~Material: high gluten flour 200g, milk 100g, butter 35g, fine sugar 30g, salt 2g, yeast 3g, egg liquid 35g, meat floss moderate amount, surface eggs Appropriate amount of liquid and sesame
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