Raspberry bread
By VicentaLakin
A good friend's intention is to be used for the next day's bread, with the rest of theberries being fertilized with milk and yoghurt and a noodle. This bread tastes delicious because it has seeds and can taste it when chewing。
Recipe Recommendations
- high-gluten flour 300g
- milk 130g
- white sugar 40g
- egg liquid 40g
- salad oil 40g
- yeast 4g
- salt 2g
- Medium gluten flour 200g
- yogurt 40g
- baking soda 2g
- sweetening
- roast
- several hours
- senior
Steps for Raspberry bread
1
It's fermented
2
Little Soda less water
3
A little soda came in the noodle, smelled no sour, cut open with a knife, two pieces of face uncut, split into two doses for 15 minutes
4
Liquids such as milk, eggs and so on added bread drums, sugar in one corner, salt in the other, sift in high-weed flour, dig a little hole on flour, put yeast on it, then cover it with powder, start two dots, then pick an hour of fermentation
5
Take out the fermented pasta
6
Split it into two doses and cover it with a shampoo for 15 minutes
7
One agent for each of the two colors
8
Fold together
9
Quest Square
10
Roll along
11
even slices
12
另两个剂子分成若干小剂子，擀成小饼Fold together
13
Roll it up and turn it into roses. Cut it in the middle
14
Code the oven
15
Two rounds in the oven, 45 degrees, 40 minutes. Take out the egg brush
16
Out of the oven。Raspberry bread Make Tips
1. So, I used a portion of medium-gluten flour; originally I planned to steam buns, but since I happened to be making bread the next day, I took a portion to make bread. I suddenly found that medium-gluten flour is actually pretty good for making bread; it fermented synchronously with the high-gluten flour, with no difference.
2. Different ovens have different baking times; this is for reference only.
3. Reserve one-third of the beaten egg to brush on the bread at the end.
4. Different flours absorb water differently, so keep the amount of milk between 130g and 140g.