Dragon Eye Dry Bread
By VicentaLakin
The Dragon Eye has a nice name, a fresh one called the Dragon Eye, and it's so big, I don't know why it's so big, but I'm sorry, it's the wrong character, it's like a thief who eats and doesn't wipe his mouth, it's a little bit in my face, I'm ticklish, I'm trying to get rid of it, it's a little bit of a coercive...
Recipe Recommendations
- high powder 240 grams
- sugar 50 grams
- milk 100 grams
- yeast 4 grams
- salt 2 grams
- butter 30 grams
- egg liquid 50 grams
- dried longan appropriate amount
- surface egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Dragon Eye Dry Bread
1
Chinese material: 120 grams of high powder, 100 grams of milk, 20 grams of sugar, and 4 grams of yeast in a bakery
2
It's two and a half times fermented. It looks like a beehive
3
Turn the toaster to drain the Chinese material, stop and then insert the main material (except butter)
4
We're gonna have to put butter in it
5
Smash to material
6
Two and a half times the fermentation
7
Turn on the toaster and get the noodle gas out. 30 minutes
8
The noodles split into eight, flattening, 10 minutes
9
♪ In a round pasta grill ♪
10
It's fermented to 1.5 times the size of the noodle
11
The oven is 200 degrees. Put the oven in the middle of the oven and turn to fire 180 degrees
12
Bread is ready for about 20 minutes