Sour cream pineapple toast
By VicentaLakin
Recipe Recommendations
- high powder 250 grams
- water 80 grams
- butter 20 grams
- plain yogurt 80 grams
- yeast 3 grams
- salt 1/4 teaspoon
- fine sugar 35 grams
- Melting butter 40 grams
- low powder 55 grams
- milk powder 10 grams
- whole egg liquid 15 grams
- powdered sugar 30 grams
- milk fragrance
- roast
- several hours
- divine level
Steps for Sour cream pineapple toast
1
Flour materials: 250 grams of high powder, 35 grams of fine sugar, 1/4 spoons of salt, 3 grams of yeast, 80 grams of raw yogurt, 80 grams of water, 20 grams of butter pineapple skin: 40 grams of soft butter, 30 grams of sugar powder, 15 grams of full egg fluid (I want quail eggs), 55 grams of low powder, 10 grams of milk powder
2
Noodle material, but butter, goes into the barrel and starts the face program
3
Check the noodle extension
4
Put the butter in it and start the face program again
5
You can ferment it by checking the noodles to the thin membranes
6
You can ferment until it's eight
7
The split between three degrees continues to relax
8
Open the noodles
9
From the top to the bottom, it's opening up again and closing down
10
Put it in the mould and continue to ferment twice
11
Production of pineapple skin: Butter Room softened into quail eggs
12
Pour it in the sugar
13
It's been sifted into a smooth mix of milk powder and low-banded flour
14
A nice pasta
15
Make sure the pineapple is ready
16
Put it in 190 degrees preheat for 40 to 45 minutes
17
Keep an eye on the color. You can put your finger on the bread, and you can get back to it as soon as you have a dent