Peach bread
By VicentaLakin
There's no fragrance in the plain, soft inside, but the mouths are sweet, the pecan bread is a little bread, each of which smells like pecan fragrance, plus lovely pecan prints
Recipe Recommendations
- high-gluten flour 200 grams
- milk 95 grams
- eggs 30 grams
- brown sugar 10 grams
- salt 3 grams
- olive oil 10 grams
- yeast 3 grams
- walnut kernel 60 grams
Steps for Peach bread
1
The walnuts are placed in the middle of a preheated oven of 180°C, baked for eight minutes, baked to gold and cooled, and split equally into two. One is torn into small pieces and the other is torn into thick powder。
2
I've got a lot of flour, milk, eggs, red sugar, salt, yeasts, walnuts, all of it
3
Add olive oil to the extension phase。
4
Add shredded walnuts to the noodles, and room temperature ferments 2.5 times
5
The fermented pasta, presses the gas out of the palm, splits it into six pieces, rounds, covers it with a 15-minute awakening in the middle
6
It's made into a circle and olive。
7
Puts a full olive face on the grill for final fermentation. When the fermentation is twice as large, the powder is sifted off with a stamped mould, placed in an oven preheated at 180°C, baked for about 15 minutes, and can be released from the surface of gold。