A melon pine roll
By VicentaLakin
It's a very soft piece of bread, and it's filled with steamed melons, and it really tastes different。
Recipe Recommendations
- high-gluten flour 250 grams
- yams 150 grams
- eggs one
- milk 90 grams
- sugar 20 grams
- salt one-eighth teaspoon
- yeast One-half teaspoon
- butter 15 grams
- meat floss appropriate amount
- salty and fresh
- roast
- several hours
- ordinary
Steps for A melon pine roll
1
Steam the melon and cool it with a spoon。
2
With the exception of butter, all the material was poured into the bakery and rubbed into a smooth pasta. It is then put in butter, and the face is covered up to the membrane。
3
The fermentation is twice as big as the fermentation in warmth。
4
The noodles are broken into eight equals and covered with a 15-minute shampoo。
5
Sliding down the face of the face and applying the scepter to an elliptical shape。
6
Put the pine in the middle。
7
From the short side, the port and both ends will be tightened。
8
Put it in the oven, fermented twice the size, cut a deep scar in the middle of the face, and brushed the egg fluid around the mouth. The oven preheats 175 degrees, mid-level roasting for about 20 minutes。