Buttertail bread
By VicentaLakin
THE BREAD IS BEING PLANNED, BUT IT IS BEING MADE. THIS BREAD IS BREAD, IT'S BREAD. MR. MENG'S CREAM BRAID BAG, TWO RATIONS. IT'S A LITTLE BIG. I USED TO MAKE COOKIES TWICE AS MUCH AS I DID FOR THE FIRST TIME. ALL MATERIALS IN ORIGIN MULTIPLIED BY TWO. HOWEVER, IT WAS NOT NOTICED THAT MR. MENG HAD SAID IN TIPS THAT THERE WAS A SURPLUS OF SOMBER, AND THAT IT WAS NOT FALSE. IT WAS ONLY LATER THAT THE TIP WAS DISCOVERED THAT IT WAS TRUE. THERE WOULD HAVE BEEN ONE LEFT, TWO TIMES MORE. ACTUALLY, IN THE ORIGINAL AMOUNT, IT SHOULD BE ENOUGH FOR FOUR BRAIDS. THAT PILE OF SOUFFLÉ, IT'S SAD WHEN YOU THINK ABOUT IT. SO THEY SPREAD OUT THEIR BRAIDS, AND COVERED THEM WITH A THICK LAYER, BUT THERE IS ONE WHO IS NOT AFRAID OF THE HEAT. IN THE HEAT OF THE DAY, THE BUTTER IN THE SOUFFLES QUICKLY MELTED INTO THEIR HANDS, AND THEN SQUEEZED INTO A LASAGNA, GRAFTED INTO PIECES, WITH SLIGHTLY DIFFERENT EFFECTS, BUT NOT DIFFERENT TASTES. IT'S MADE-UP BRAIDS。
Recipe Recommendations
- high-gluten flour 400 grams
- fine sugar 60 grams
- salt 1/2 teaspoon
- egg yolk of 2
- dry yeast 6 grams
- whipped cream 200 grams
- fresh milk 80 grams
- butter 40 grams
- milk powder 10 grams
- low-gluten flour 100 grams
- powdered sugar 60 grams
- sweetening
- baking
- several hours
- simple
Steps for Buttertail bread

1
Flour
2
将除黄油外的Flour倒入大盆
3
Smuggle to slightly smooth
4
Keep messing up the film
5
Put it in the big bowl
6
Prepare the soufflé
7
Put the powder in the bowl, evenly mixed
8
Add butter
9
Grab it in a granular form
10
The headmaster is twice as big
11
Excretion, 12 equals, 15 minutes loose
12
Ellipse
13
Rolling up over the long side and grinding around 28 centimeters long
14
Take three and tie one end together
15
Make it up
16
Tighten up the two ends
17
Put it in the oven and ferment for 30 minutes
18
Surface omelette
19
Sprinkles
20
Put it in the oven, mid-level, 190 degrees, 160 degrees, about 20-25 minutes
21
The surface is yellow and goldButtertail bread Make Tips
The butter used for the crumble does not need to be softened at room temperature; otherwise, it will melt and be difficult to work into a loose texture. The remaining crumbs can be stored in the refrigerator for long-term storage.