英语翻译原料：A、中种面团材料：全麦面粉120g、高筋面粉85g、麸皮1大匙、酵母粉4g、水130g.B、主面团材料：高筋面粉85g、细砂糖25g、盐1小匙、奶粉10g、水50g.C、无盐奶油15g、450做法：1、材

英语翻译原料：A、中种面团材料：全麦面粉120g、高筋面粉85g、麸皮1大匙、酵母粉4g、水130g.B、主面团材料：高筋面粉85g、细砂糖25g、盐1小匙、奶粉10g、水50g.C、无盐奶油15g、450做法：1、材
英语翻译
原料：
A、中种面团材料：
全麦面粉120g、高筋面粉85g、麸皮1大匙、酵母粉4g、水130g.
B、主面团材料：
高筋面粉85g、细砂糖25g、盐1小匙、奶粉10g、水50g.
C、无盐奶油15g、450做法：
1、材料A全部混合,搅拌成团即可,盖上保鲜膜进行基本发酵约90分钟.
2、材料B全部混合加入撕成小块的做法1,搅拌成稍具光滑的面团后加入无盐奶油,搅拌至可拉出大片薄膜的完成阶段.
3、盖上保鲜膜,进行第二次发酵约30分钟.
4、面团分割成3等份,滚圆后盖上保鲜膜中间发酵15分钟.
5、面团从中间向上下擀开成椭圆型（长约20cm,宽约10cm）,翻面后卷起成圆柱体,松驰10分钟后,再次擀开,翻面卷起.
6、分别放入吐司模内,盖上保鲜膜,进行最后发酵约50分钟,面团发至模型的9分满时,盖上上盖.
7、烤箱180度预热后,放入吐司模,下层烘烤约35分钟.
g吐司模一个.

英语翻译原料：A、中种面团材料：全麦面粉120g、高筋面粉85g、麸皮1大匙、酵母粉4g、水130g.B、主面团材料：高筋面粉85g、细砂糖25g、盐1小匙、奶粉10g、水50g.C、无盐奶油15g、450做法：1、材
Raw material:
A, in the dough material:
Whole wheat flour, 120 g, bread flour 85 g, bran 1 t, yeast powder 4 g, water 130 g.
B, god group material:
Bread flour, 85 g sugar 25 g, salt, 1 small spoon, milk powder 10 g, water 50 g.
C, no salt cream 15 g, 450 approach:
1, material A all mix, A smooth dough can, covered loosely in basic fermentation of about 90 minutes.
2, material B all mixed join tore into small pieces of the practice of the 1, stir to a slight dough smooth add without salt, butter and stir until the completion of korah vast tracts film stage.
3, covered loosely, make a second fermentation about 30 minutes.
4, dough divided into three equal parts, rounded on the back cover of plastic wrap fermentation 15 minutes.
5, the dough to apricot and from the middle into elliptic (long about 20 cm wide, about 10 cm), ?

Raw materials:
A, in the dough material:
Whole wheat flour, high flour120g85g, wheat bran, yeast powder1tablespoon of water,130g4G.
B, the dough material:
High gluten flour, fine sugar...

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Raw materials:
A, in the dough material:
Whole wheat flour, high flour120g85g, wheat bran, yeast powder1tablespoon of water,130g4G.
B, the dough material:
High gluten flour, fine sugar85g25g, salt1 tsp, milk powder, water 50g10g.
C15g,450 practices, unsalted butter:
In 1, A all mixed, stirred into dough just, cover basic ferment for about90 minutes.
In 2, B all mixed into a piece of practice1, stir slightly smooth dough after adding unsalted butter, stirring to be pulled out of the stage of completion of the blockbuster film.
3, cover, for a second fermentation in about 30 minutes.
In 4, the dough is divided into3 equal parts, cover with plastic film and intermediate fermentation for 15 minutes.
In 5, the dough from middle to upper and lower roll into elliptic ( length 20cm, width of about10cm ), turned face after rolled up into a cylinder, relaxation after 10 minutes, again roll out, turned face up.
6, respectively in the bread mold, covered with plastic wrap, ferment for about 50 minutes, the dough to model the full 9, cover the upper cover.
7, oven180 degrees after preheating, into a toast mode, the lower bake about 35 minutes.
a G toast mold .

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