Wine-bread
By VicentaLakin
It's a greasy, soft as a cloud, and tastes like rice, and I really fell in love with her。
Recipe Recommendations
- egg yolk of 3
- low-gluten flour 65 grams
- corn oil 30 grams
- The juice in the wine 50 grams
- Rice in wine 1 tablespoon
- protein of 3
- salt a little
- lemon juice few drops of
- white granulated sugar 30 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Wine-bread
1
(c) The separation of protein from yolk and the insertion of corn oil in yolk, with even mixing
2
Add wine and juice and mix it evenly
3
Add a large spoon of brewed rice, evenly mixed
4
(a) Sifting of low-banded flour, evenly smoothed to smoother particles
5
Add a little salt and lemonade to the protein
6
In three minutes, white sugar was added and passed to wet dry state
7
One third of the protein is added to the yolk paste, evenly mixed
8
And then back into the remaining protein basins, evenly mixed
9
(b) Pumping the face into a medium-empty mold, with a light blow to the bubble
10
The oven menu selects the "bread/cake" function, 160 degrees preheat, with a time of 45 minutes to bake after putting in the mould
11
When you're out of the oven, the buttons cool。