Description
Baguette "Vienna" — continental baking, decorated in a baguette. Low in sugar and fat and milk, included in its composition, gives the crumb a delicate taste and aroma. Freshly baked, fragrant bread with a crispy crust and airy crumb, - what could be tastier?! Thin bogetici like children, they are easy to hold in your hand and just take a bite of the "whole loaf"! Recipe cook belyanka.
Ingredients
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Flour
250 g
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Yeast
6 g
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Butter
30 g
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Milk
175 ml
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Salt
4 g
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Sugar
1 tsp
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Yolk egg
1 piece
Cooking
Products the best available. Yes, even salt and sugar quite a bit, but the egg for lubrication.
The dough I knead for bread. Simply knead the dough by hand. Melt butter, milk, sugar and salt slightly warm, mix the flour with the yeast. Put the flour on a Board slide, make a well, slowly pour in the milk and melted butter, knead the dough and knead it on the Board, folded into a suitable bowl and leave in a warm place, punch down after an hour and leave for the second rise for another 30 minutes. Ready soft and gentle divide the dough into 4 parts.
Each piece of dough roll into a thin oval flatbread, with a length of about 30 cm and a width of about 15 cm.
Starting with the long edge roll the cake roll.
The edge to catch and push inside.
The rolls lay on a baking sheet, cover with towel or foil and leave in a warm place to rise for 40 minutes.
Preheat the oven to 180 degrees. Rolls notching obliquely shallowly with a sharp knife and brush with egg yolk, lightly beaten with a tablespoon of water. Egg yolk can not be lubricated, get too bad.
Bake for 18-20 minutes until it will turn brown.
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