Fruit bread
By VicentaLakin
When sour fruit meets soft bread, fine tongues are delicious! They're perfectly integrated, and the delicious sparks burst in the air
Recipe Recommendations
- high powder 200 grams
- yeast 2.5 grams
- whole egg liquid 25 grams
- milk 35 grams
- low powder 50 grams
- salt 2.5 grams
- sugar 50 grams
- butter 25 grams
- yellow peach appropriate amount
- dried cranberries appropriate amount
- Dried blueberries appropriate amount
- sweet and sour
- roast
- several hours
- simple
Steps for Fruit bread
1
Chinese pasta material is placed in a bakery, fermented in a flat face, for more than 13 hours or twice as large as room temperature
2
Torn apart from the fermented Chinese, mixed with other materials except butter into smooth
3
Add butter to spread
4
House temperature fermentation is twice as big (about 1 hour) and it's split into 2 pieces, exhaust, roll round, loose for 15 minutes
5
Take a swarm of pasta and grow in square form, and put it on oil sheet, and cut it into equal parts
6
Plugged walnuts, blueberries and cranberry in the middle
7
From the top to the left, side to side, side to side, side to side, side to side, side to side, side to side, side to side, side to side, side to side, side to side, side to side, side to side
8
Blueberries and cranberries are decorated up to twice the amount of egg fluid in front of the oven, preheated in the oven and baked in the middle of the fire at 180 degrees for 20 minutes。