Little feet pine bun
By VicentaLakin
Remember when the baby's little feet were so fat and cute, and now the baby's growing big, and now I'm baking a lot of bread, and this bread is made of coarse bread made out of pumpkin porridge, and the little ones love it
Recipe Recommendations
- high-gluten flour 300 grams
- eggs one
- meat floss 50 grams
- Melon and millet porridge 80 grams
- butter 20 grams
- white sugar 20 grams
- salt 1 gram
- condensed milk 30 grams
- yeast 2 grams
- milk 30 grams
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Little feet pine bun
1
Eggs are even
2
The bread can is then placed in 80 grams of porridge, egg fluid, milk, flour, sugar, salt, yeast
3
Press two auto-faces
4
Add 20 grams of butter at the end of the last and last face
5
Just rub it in the film
6
Noodles take out the hot fermentation room
7
The noodles are fermented twice as big
8
We'll have a nice pasta, and then we'll split into equal parts
9
Let's put the pine in the milk
10
Take a little pasta and wrap it in the pine
11
It's a little bit of a toaster
12
All wrapped up and put in the oven and in a bowl of hot water for fermentation twice
13
When it's fermented, put egg fluid on the surface, put it in a pre-heated oven, and warm it up at 170 degrees for about 20 minutes