Yogurt
By VicentaLakin
I WAS THINKING ABOUT MAKING MORE NOODLES. A COUPLE OF THEM, A BAG OF 1KG'S POWDER IS MISSING, AND THE TWO NEW ONES ARE NOT HERE YET. SO THERE'S ONLY SIX OF THE FINISHED PRODUCTS, THEY'RE READY TO EAT, THEY'RE READY TO EAT, THEY'RE READY TO EAT, THEY'RE READY TO EAT. WHEN HE FINISHED HIS WORK AT NIGHT, HE TOOK A BATH OR CAME TO ASK FOR BREAD AND SAID HE HAD TO GIVE HIM ONE. THE REST OF ME AND MY HUSBAND TOOK ONE THIS MORNING AND THE BIG FRIEND TOOK ONE TO SCHOOL. THAT'S WHY YOU CAN'T MAKE BREAD WITHOUT IT. IT TAKES SO LONG TO MAKE IT. BUT IT'LL HAVE TO BE DELICIOUS, LIKE THE PASTA, AND IF THE BREAD IS PUT IN THE GARBAGE CANS FOR DAYS, THEN IT'LL HAVE TO BE THROWN INTO THE GARBAGE CANS, OR THEY'LL SEE WHAT'S GOING ON ALL DAY. I DON'T LIKE THAT ANYMORE! SQUEEZE SOME BLUEBERRY JAM BEFORE THE SOUR BREAD IS ROASTED, AND THE BEST THING ABOUT IT IS THE BUTTER THAT COMES OUT OF THE OVEN
Recipe Recommendations
- bread flour 260g
- homemade yogurt 120g
- blueberry jam appropriate amount
- eggs a
- butter 30g
- white sugar 30g
- salt 2g
- yeast 3g
- sweetening
- roast
- several hours
- ordinary
Steps for Yogurt
1
Prepare the material you need
2
Yogurt, eggs, sugar, salt pouring into a bread-crum
3
Add the fermented bread and the yeast to the top
4
The bakery mixes the material into a picture, pulls out the bread bucket, freezes the fridge for 30 minutes
5
When it's frozen, it's taken, then it's covered in soft butter for 20 minutes, then it's extended
6
The face ferments twice as big as the mitt
7
Take out the exhaust and split it into six
8
Take one of the gills open into an elliptical form
9
Roll from top to bottom, hold on tight
10
Finish all the noodles in a row and put them in the oven
11
Put it in the oven and ferment twice as cold. Take out the egg brush and squeeze the jam
12
In a 180-degree oven, 20 minutes in the middle of the oven to the yellow and then to the butter