Cream almond
By VicentaLakin
The creamless formula used by the noodles was so soft that I split the triple 28 with two times her formula into eight pieces and then two more pieces of plastic bread
Recipe Recommendations
- high-gluten flour 150 grams
- fine sugar 60 grams
- light cream 150 grams
- salt 4 grams
- milk 200 grams
- instant dry yeast 5 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cream almond
1
Let's mix the Chinese into the flat room and ferment twice as much
2
The fermented Chinese torn apart and all the rest of the material was mixed to the point where it was almost complete
3
The fermentation room is twice as high
4
Take out the exhaust and split it into eight equal rollers for 10-15 minutes
5
A nice, loose noodle
6
And then you roll up the side
7
The two of them can sharpen a little
8
Put it in the oven
9
Put the oven in the oven and develop the yeast twice as big and remove the whole egg fluid for some almonds. Snippets
10
It'll be about 20 minutes in the preheat oven
11
Rasi's organization