Apricot Mexican toast
By VicentaLakin
Bread, it's a wonderful food, from a little flour, a little egg, a little milk, to a piece of bread that tastes different, and the whole process is like a magic. A little time wait, and the harvest is full of sweetness. Making bread by itself is not only more nutritious and healthy, but also makes a variety of forms and tastes that you like so much that you can eat differently every day. Apricot Mexico, fragrance, the simplest plastic technique。
Recipe Recommendations
- high powder 290 grams
- cocoa powder 10 grams
- protein 21 grams
- milk 96 grams
- whipped cream 84 grams
- fine sugar 9 grams
- dry yeast 2 grams
- butter 6 grams
- 䓤 appropriate amount
- milk powder 18 grams
- salt 3.5 grams
- chopped almond appropriate amount
- guacamole appropriate amount
- sweetening
- baking
- a day
- senior
Steps for Apricot Mexican toast
1
THE CHINESE PLANT WAS FIRST PRODUCED, AND ALL MATERIAL FROM SOURCE A WAS PLACED INTO THE BREAD DRUM IN THE ORDER OF THE LIQUID POWDER。
2
Start a face-to-face program and mix it into a noodles。
3
Put the noodles in the container and cover the membrane room for one hour。
4
One night in the freezer, fermented to 2 to 2.5 times the size. It takes about 18 hours to ferment the whole freezer
5
WORK BEGAN ON THE PRODUCTION OF THE MAIN NOODLE, AND ALL MATERIAL FROM RAW B WAS PLACED IN THE BREAD DRUMS IN THE ORDER OF LIQUID AND POWDERED POWDER, WITH SUGAR AND SALT TO THE CORNER。
6
Tore the fermented Chinese noodles into small pieces and put them in a bread bucket。
7
AFTER STARTING A FACE-TO-FACE PROCEDURE, ADD RAW C: PRESOFT BUTTER。
8
Start another one-faced program。
9
At the end of the dome, one of the pellets was tested, and it was already able to pull out a thin membrane, which was then used to make toast。
10
Rounded the noodles and put them in the bread cans, covering them with a fermentation film for 20 minutes。
11
Start plasticizing, pouring the face on the table, exhausting and growing the strip。
12
Scrambles from top to bottom, covering the membrane for 15 minutes。
13
Change the face of the noodles to a long cow tongue slightly smaller than the bread bucket。
14
Put a layer of almonds to pieces, press them gently with your hands, so that the almonds stick to the face. ♪ Almonds are ripe ♪
15
From top down gently。
16
Put it in the bread can。
17
Covered with a fermented membrane and full of 89% of the bread bucket。
18
Squeeze a piece of Mexican sauce
19
Started baked for 45 minutes, in the top colour selection, drawings of baked bread, and immediately after roasted, they were put in the oven to cool up to the temperature of the hand, and stored in a scavenging box or a scavenger bag. "I put a piece of tin paper outside the bread can."Apricot Mexican toast Make Tips
Mexican sauce practices: 45 grams of butter, 50 grams of sugar powder, 40 grams of whole eggs, 50 grams of low powder, softly mixed with light sugar when butter is softened, with no need for a break, and then slowly with egg fluids, and finally with sifted low powder。