Mashed peas and milk bread
By VicentaLakin
A little bit of soybeans, it's been a while, and I'm finally not going to put it down. Mr. Meng's red soybean bread has been made into mashed soybean milk bread. Packed bread is free to change. No mascara, no red bean sand, which can be replaced with dates of mashed mashed potatoes. All kinds of stuff to do. It's just another taste. And what is most readily available at hand is the date of the date of the soybeans; then eat the bread of the date of the soybeans. There is no yogurt in the noodles, and this one is available. It's convenient to take a box on the way home. Fresh milk with yogurt noodles, fragrance。
Recipe Recommendations
- high-gluten flour 100 grams
- fine sugar 5 grams
- salt 1/8 teaspoon
- fresh milk 60 grams
- dry yeast 1/2 teaspoon
- plain yogurt 15 grams
- butter 8 grams
- Date paste and bean paste filling 55 grams
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Mashed peas and milk bread
1
Flour
2
将除黄油外的Flour倒入大碗
3
Scratch it in flat
4
Keep rubbing
5
Put it in the bowl for basic fermentation
6
The headmaster is big
7
Ventilation, roll round, loose for 15 minutes
8
The elliptical shape that grows about 25 centimeters
9
Pile it up
10
Turn both sides to the middle and squeeze the interface
11
Turn it over, put it in the oven, put it in the warm and fermented for about 35 minutes
12
Cut three blades across the face of the noodle and ferment for about 10 minutes
13
Surface omelette
14
Put it in the oven, mid-level, 190 degrees, 160 degrees, about 20 minutes
15
The surface is yellow and goldMashed peas and milk bread Make Tips
The fermentation time of the dough depends on the actual temperature. Press the filling into a flat sheet by hand beforehand, then place it on the dough. Baking time and heat need to be adjusted according to the actual conditions of the oven.