Sheep's bread
By VicentaLakin
Let's not look at me as a sheep, a goat, a goat, a goat, a sheep's cleverness ... Today is the last day of the year of the horse, and we have a new year — the year of the sheep. It's been a year, and it's been a year, and it's been a year, and it's been a year, and it's been a year, and it's been a year, and it's been a year, and it's been a year, and it's been a year, and it's been a year, and it's been a year. It's a new year, and she's made a lovely lamb bread, wrapped in red red fire red bean pie, and she's here for everyone. New Year of the sheep, I hope everyone's well and healthy! I'll be happy like a sheep
Recipe Recommendations
- high-gluten flour 135 grams
- Old dough 100 grams
- eggs 20 grams
- milk 30 grams
- water 30 grams
- red bean paste appropriate amount
- dark chocolate appropriate amount
- sugar 25 grams
- salt 1.5 grams
- yeast 2.5 grams
- butter 5 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Sheep's bread
1
All the material is covered by the old noodles (the last one left behind is the old noodles, which already have their own salt sugar, etc.) except for the red bean pie and the black chocolate, which is then covered with butter to the point where the film can be pulled out and the surface smoother。
2
The smooth surface of the rubbed face allows for the extraction of stronger thin film。
3
Put the noodles in the fermentation box and send them at 39 degrees to 2.5-3 times the size。
4
Take out the niced noodles, take a few taps, drain the air out, roll round。
5
It then split into six about 55 grams of pasta, rolled round and left loose for 15 minutes。
6
The loosely swirled noodles are in large circles, divided into five pieces of the process map with a knife。
7
And then you put four pieces in the picture。
8
Large pieces of half-turned material are placed above an appropriate amount of red beans。
9
(The first one cut a little bit in the form of the original one, and then it turns out it's okay to cut it, so let's stop it。
10
Then we put the sheep's face on the map and a sheep's shape came out。
11
All lamb bread embryos are placed on a bowl of open water (I have only about 2 degrees of room temperature here, so open water is used, and hot water is sufficient when the room is hot), and the non-cracker is placed in the oven, closed the oven door and fermented for a second time。
12
The fermentation takes about an hour, and if the water is cold, a bowl of water can be replaced and it can be sent 2.5 times the size, with a certain temperature and humidity。
13
And while we're doing the pasta, we're making the fragrances on the surface. The raw materials are 22 grams of butter, 15 grams of sugar, 35 grams of low powder. (c) Making souffles: softening butter to a much softer level than when it is required to pass out, mixing it with sugar, and then adding low powder, with light rubbing of hands。
14
The baked bread is painted with egg fluid, and the fragrance is spilled in the midst of the sheep。
15
The oven is 180 degrees preheated, with a grilled net, placed in the upper middle and 12-15 minutes of roasting up and down。
16
As far as the bread surface is yellow and yellow, it's possible to get out of the grilled web。
17
Melted black chocolate paints can be eaten with small eyes。
18
It'll be a little soft, it won't be so delicious。