Smelting bread
By VicentaLakin
Hong Kongers are crazy to eat milk: milk can be pumped into milk in the morning, bread can be fed with a thick layer of milk on bread, and even when they eat dessert at night, a spoon of milk — essentially for sugar and honey. The milked bread tissues are soft, almonds are soft, thin, milky
Recipe Recommendations
- high-gluten flour 60 grams
- sugar 30 grams
- milk 90 grams
- yeast 3 grams
- salt 2 grams
- condensed milk 45 grams
- butter 20 grams
- white chocolate 10 grams
- almond appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Smelting bread
1
Put Chinese pasta material into a bakery and set up a face-to-face program to ferment twice as big
2
The Chinese torn into small pieces and the main noodle material other than butter is placed in a bread drum with a one-sided program
3
After a program, put it in butter, and choose a side program
4
The melted and softened butter of chocolate in the coating material is mixed into paste-formed milk。
5
When it's ready, the noodles take out the exhaust
6
Scratch it in strips
7
Roll up and split and put it in the mold
8
Press the finger in the middle of each bread, keep it in the oven and ferment it up to twice the size of the oven
9
And the surface is made of milk sauce and apricot chips. The oven preheats 180 degrees. 15 minutes on the middle floor。