Cream Cinnamon pecan bread
By VicentaLakin
Recently, the master was at home on vacation, and I'm doing this in exchange for flowers. Once on Twitter, we saw Mr. Kim Dae-wang's cinnamon bread, which he loved, slightly altered on the basis of his formula, and the smell of thick cinnamon on the red sugar, the more he chews it up, the more he likes it。
Recipe Recommendations
- high-gluten flour 220 grams
- brown sugar 40 grams
- longan meat 50 grams
- whole wheat flour 60 grams
- yeast powder 3 grams
- milk powder 20 grams
- egg liquid 25 grams
- salt 4 grams
- walnut kernel 40 grams
- butter 20 grams
- water 170 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Cream Cinnamon pecan bread
1
(a) Prepare the raw materials for use
2
(b) Drying of dry cinnamon bubbles, melting of red sugar into hot water (the amount of water is in the formula) and roasting of small walnuts
3
In addition to cinnamon drying, walnuts and butter, other raw materials are mixed in torque machines to perform laminate procedures
4
Butter, cinnamon dry, and walnuts continue to rub their faces to smooth
5
Put the rubbed noodles in the noodle bowl and ferment at room temperature
6
The noodles are twice as big and Zacon exhausts
7
(b) The noodle is split into small noodles of 100 grams for 20 minutes
8
(b) A loosely plattered face, then placed in a grill, with a second awakening of 40 minutes
9
Screeching and sifting dry powder as you like
10
Put it in the preheat oven, 180 degrees for 20 minutes。