Milk almond bouquet bread
By VicentaLakin
Milk almond bread -- milk fragrance with a slice of almond bread -- tastes like family, with a glass of yogurt or rice paste, a little fruit is a nutritious breakfast。
Recipe Recommendations
- high-gluten flour 150 grams
- milk 75 grams
- eggs 30 grams
- almond slices appropriate amount
- fine sugar 30 grams
- salt 1/2 teaspoon
- yeast powder 3 grams
- butter 25 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk almond bouquet bread
1
All materials except butter are mixed in the basin and mixed into dry powder。
2
Put it in the bread bucket。
3
Start the first and first-hand procedure, 13 minutes。
4
The procedure is over, the face is smooth, and the small section is cut to pull out the thin film, which is the extension phase. Add soft butter。
5
Re-start and face-to-face, end-of-the-procedure, pulls out large, hard-to-break films, complete facial expansion。
6
Take out the dough and ferment it in the big bowl。
7
The noodles ferment twice as big。
8
Noodles are removed, dry powder is distributed, fully smoothed, air is removed, divided into 3 equals, rolls loose for 10 minutes
9
Put the noodles on flat air, in the form of a tortilla。
10
The dough starts from top to bottom and the mouth is squeezed. Three rolls in turn。
11
Put a roll over the strip。
12
Three in turn。
13
Tighten the head of the three noodles, fold them into braids, and congregate the face of both ends into round shapes, twice the size of the fermentation。
14
The fermented bread surface is covered with full egg fluid, almond tablets. Send it to the pre-heated oven, 180 degrees medium, up and down, and bake for 25 minutes。
15
The finished chart。