Apricot bread
By VicentaLakin
A soft, delicate, flexible braid bread with a few almonds broken and a unique taste. It doesn't affect its softness at all, even if it doesn't remove the mural。
Recipe Recommendations
- high-gluten flour 350 grams
- salt 3 grams
- egg liquid 40 grams
- milk 70 grams
- almond slices appropriate amount
- fine sugar 50 grams
- yeast 3 grams
- qingshui 80 grams
- butter 35 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Apricot bread
1
Put all the material in the bread can and start the lasagna program. (except butter)
2
At the end of a procedure, a softened butter was added。
3
After the completion of the two lasagna, the film is covered and the fermented noodles are twice the size。
4
Then take out the pressure exhaust。
5
And split it into six little squeezings, and the caps will be awake for 15 minutes。
6
Put the noodles down slowly。
7
Three noodles on the head。
8
And then it's a little braid。
9
Put the good braids in the non-adhesive dish。
10
It's fermented。
11
It's twice as big。
12
The whole egg fluid on the surface。
13
Spill almonds。
14
The oven, which is preheated at 185 degrees, is baked for about 20 minutes to the surface。
15
Bread out of the oven。Apricot bread Make Tips
Since different flours absorb water differently, do not add all the water at once; reserve a small amount for adjustments. Adjust the oven temperature according to your own oven.