French milky scalded seeds
Tool sticker ignore ugly photos because your milky bread depends on him Previously, there was a [basic blanching] function that was to gelatinize the starch, enhance the water absorption of the flour, and make the bread moist and dense Then this is the upgraded version After the flour is scalded by a high-temperature liquid, it loses its tendon, but the scalding of T65 French flour loses its tendon, but the natural aroma of French flour is retained If you make heavenly bread, he and [Japanese sweet old noodles] can be said to be the male and female swords of the general For more information, please refer to my recipe The amount of formula is large and can be reduced proportionally by yourself
The method of French milky scalding
Step 1
Ingredient preparation How to make concentrated milk Please refer to my recipe [Condensed milk]
Step 2
Bring the water to a boil over medium heat and add the butter
Step 3
After the butter is melted add sugar and salt
Step 4
Add condensed milk
Step 5
After boiling pour into the flour
Step 6
Stir on medium speed
Step 7
You can’t use a K paddle to kneade the dough hook
Step 8
Form a ball, pat it flat, cool and set aside, store it in the refrigerator, and when using it, wait for the dough to form a slight lump, cut it into small pieces and add it to the dough
Cooking techniques for French milky scalding