Apricot all-ball toast
By VicentaLakin
Not only is the whole egg toast nutritionally rich, but it adds much to the apricot taste and nutrition. You don't want a piece too。
Recipe Recommendations
- milk fragrance
- baking
- an hour
- simple
Steps for Apricot all-ball toast
1
MATERIALS: 300 GRAMS OF HIGH-BANDED FLOUR, 4 GRAMS OF YEAST, 3 EGGS (180 GRAMS OF EGG FLUID), 40 GRAMS OF MILK, 50 GRAMS OF SUGAR, 5 GRAMS OF SALT AND 30 GRAMS OF BUTTER. ALMONDS APPROPRIATE. TOOLS: PE9500
2
All materials except butter are placed in the bread can。
3
The bread and face process is initiated, and once one and the face is completed, hand-check the condition of the face, which can be pulled out of the film by hand, but it is thicker and easier to break。
4
It's time to add butter to the noodles。
5
Put the almond in for a few minutes。
6
After the completion of the second and the second facial procedures, check one of the lower lumps, which removes a thin layer of the handband and is flexible and smooth. At this point, the whole process of the noodles is complete。
7
Commencing the fermentation of the noodles, which are twice the size。
8
Take out the noodles for venting, almost four minutes. Split the noodles into three equals and the noodles are loose for 15 minutes。
9
Scramble the noodles into strips and make them into braid shapes。
10
Put the full face in the bread can. (sides relative, relative face down)
11
The noodles are baked, fermented, fermented, fermented to eight cents full。
12
Choosing the baking program, set for 40 minutes, burning。
13
Good bread。