Mango ice cream braid bread
By VicentaLakin
Last mango ice cream, make another bread. Since ice cream is used as cream and there's just a little souffle pasta, it's based on Mr. Meng's cream bread. The mango ice cream bouquet was in good shape before, and it's probably not too bad. The yellow braids are out of the oven. Who can taste the mango? Who can guess what it uses
Recipe Recommendations
- high-gluten flour 200 grams
- mango ice cream 145 grams
- whole egg liquid 15 grams
- dry yeast 3 grams
- butter 20 grams
- egg liquid appropriate amount
- crispy dough 13 grams
- sweetening
- baking
- several hours
- simple
Steps for Mango ice cream braid bread
1
Use the material
2
I'll pour pasta in, except for butter. Big basin
3
Smash to a little smooth. Add butter
4
Keep mixing to pull out the film
5
Put it in the big bowl
6
The headmaster is big
7
Ventilation, split into 6 equals, roll round, loose for 15 minutes
8
It's about 18 centimeters of rectangular growth
9
Shade
10
Grow the strip
11
Collapse one end of three long bars
12
Make them braids and squeeze them
13
Put it in the oven and ferment for 40 minutes
14
The noodles are growing up again
15
Surface omelette
16
Scratch pasta to shreds and spill it over the surface
17
Put it in the oven, mid-level, 190 degrees, 160 degrees, about 25 minutes
18
The surface is yellow and gold
19
It's cold