How to make Italian Easter bread?
Method for making Italian Easter bread
Materials for making baking powder: high-gluten flour: 32g, yeast: 4.7g, buttermilk: 1 13g (whole milk does not need buttermilk).
Raw materials for making dough: salami: 55g, high-gluten flour: 227g, salt: 3.5g, sugar: 7. 1g, whole egg (beaten): 46.8g, unsalted butter: 85g, cheddar cheese: 85g.
Baking temperature: 177 degrees, 20+20 minutes.
Manufacturing steps: 1, manufacturing sponge yeast head. Mix 32 grams of high gluten flour with 4. 7 grams of yeast are stirred in a large bowl, and 1 13 grams of buttermilk (whole milk without buttermilk) are added, stirred into a batter, covered with plastic wrap, and fermented at room temperature 1 hour. There should be bubbles in the fermented yeast head. If you hit the workbench with a bowl, the yeast head will collapse. 2. Put the flour, salt and sugar in the fabric into a mixing tank and mix well. 3. Add eggs and sponge yeast, stir well again to form balls, and let stand for ten minutes. 4. Add butter in four times and knead until the film can be pulled out. 5. Dice the salami and stir-fry it in a frying pan to make it crisp. 6. Knead the fried sausage and fried oil into dough, cover with plastic wrap and ferment for 90 minutes. After the volume expands 1.5 times, the dough is kneaded into a ball and put into an oiled mold. 7. Cover the dough with plastic wrap and ferment for 60-90 minutes. 8. Bake in a preheated oven at 177℃ for 20 minutes, then rotate the baking tray at 180℃ and continue baking for 20 minutes. 9. After baking, cool 1 hour, and then slice and enjoy.
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