A fruity cream bread
By VicentaLakin
Recipe Recommendations
- high powder 300g
- butter 35g
- eggs 30g
- salt 5g
- whole egg liquid appropriate amount
- light cream 150g
- milk 40g
- sugar 45G
- yeast 6.5g
- black sesame appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for A fruity cream bread
1
Preparation of raw materials
2
Feeds other than butter in the order of liquids and solids in the bread drums, sugar and salt to the corner, and flour to the yeast
3
15 minutes to start a face-to-face program, and then to start an imix program after the program
4
Take a pasta and test it, but it's easy to break it when it's smooth, but it needs to be rubbed again and rounded back to the bread bucket
5
add the precut softened butter and start an imix program again for 20 minutes
6
The pasta after the three programs
7
Once again, you can get a thiner membrane
8
You can see the hole is smoother and smoother
9
Put the noodle round back in the bread bucket and cover it up for basic fermentation
10
Fermentation 2-2.5 times larger
11
If your fingers are dry and a hole doesn't bounce, you can ferment
12
The fermented noodles take out the exhausts in six equal rolls and cover the film for five minutes
13
Take a noodle and open it in an elliptical form
14
On the right and the left sides, the folds are tight, and the mouth is down
15
Take another piece of pasta
16
Put the blueberry jam under the face and leave it empty
17
Draw a strip with a knife on the empty spot
18
Roll the noodles from the bottom up, roll them up to the noodle, put them back on the roll, and they become caterpillar noodles. Package
19
I'll make all the bread and put it in a pan with oil
20
Second fermentation in the oven is 1.5-2 times larger
21
Draw an egg fluid on the face of the breadbread and spread a proper amount of black sesame
22
Put it in the preheat oven, middle level, 175 degrees, 15 minutes
23
Completed Chart