Peaches for milk bread

By VicentaLakin

Peaches for milk bread
It's been a long time since we made bread. Today we made a walnut-refined milk bag. It's a very good piece of bread that can be torn by hand. The strong taste of lactation and the tiny salty walnuts can be well integrated. Breakfast and the kids are killing nearly one, and it's so popular. I used a three-inch cake model. It was full。

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Steps for Peaches for milk bread

  • Make Peaches for milk bread step 0
    1
    Post-oil and face, covering the face up to 2-2.5 times the original fermentation。
  • Make Peaches for milk bread step 1
    2
    Twenty grams of butter melted into 20 grams of refined milk, which was evenly mixed and became refined butter sauce。
  • Make Peaches for milk bread step 2
    3
    A good noodle is ventilated, and a few minutes of waking up into a rectangular face。
  • Make Peaches for milk bread step 3
    4
    The surface is coated with cream butter. (Don't run out of all of it, leave a little surface brush)
  • Make Peaches for milk bread step 4
    5
    Split into four parts。
  • Make Peaches for milk bread step 5
    6
    Collapse, split。
  • Make Peaches for milk bread step 6
    7
    The mould is painted with a thin layer of oil, and small pieces of creamed butter are placed in the mould, and the film is inserted in the middle。
  • Make Peaches for milk bread step 7
    8
    Two fermentations to the full。
  • Make Peaches for milk bread step 8
    9
    The surface is coated with the rest of the refined cream butter sauce, and walnuts are spilled。
  • Make Peaches for milk bread step 9
    10
    180 degrees 25 minutes lower in the oven. "My face is softer, so the time of the baking is increasing, and it's about 20 minutes if it's empty."

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