Quite a pecan bread
By VicentaLakin
The third version of pecan bread. The layers are progressive, and they're getting thicker and sweeter. Cinnamon sugar is involved in cinnamon dry pecan bread, and “A vortex appears on the slices, not only looking good, but not adding the taste of cinnamon to the bread.” There is also a way to improve the taste. When the bread comes out of the oven, it is painted with melted butter on the face of the bread, then it is rolled in cinnamon. When the bread cools, the skin tastes sweet, soft." It should also be added that, with the shock of the knife, cinnamon drops like ice. It's getting sweeter, it's smelling like cinnamon, it's full of heat. It's only when it gets cold。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Quite a pecan bread
1
Floats: 227 grams of high-strength powder, 2 spoons of sugar, 4 grams of salt, 1 spoon of dry yeast, 2 grams of cinnamon, 23 grams of eggs, 14 grams of butter, 59 ml of milk, 88 ml of water, 3/4 cups of raisins, 1/2 cups of cinnamon of shredded walnuts: 1.5 spoons of cinnamon, 90 ml of sugar: melting butter
2
Roll flour, sugar, salt, cinnamon, dry yeast into the bread can
3
Mixed even
4
Add eggs, butter, milk and water
5
Put it in the toaster, mix it with the noodles for about 20-30 minutes
6
It pulls out the film
7
Take it out and add raisins and walnuts
8
Smooth
9
Roll round. Put it in the big bowl
10
Pumps prepared: 1.5 spoons of cinnamon and 90 ml of sugar
11
Pour cinnamon into sugar
12
Mixed even，备用
13
The headmaster is big
14
TAKE IT OUT AND PUT IT IN A RECTANGULAR OF 22X13 CM
15
2/3 of cinnamon on the surface
16
Rolling up, cylindrical, squeezed through
17
Put it down and put it in the toast box
18
最后发酵约90分钟，The headmaster is big
19
Put it in the oven, mid-down, 175 degrees up and down, about 40 minutes
20
Looks like gold brown
21
Take off the mold and melt the butter on the surface
22
Put it in cinnamon and roll it on the surface
23
It's cold
24
Slice after coolingQuite a pecan bread Make Tips
Fermentation time should be adjusted according to actual temperature conditions. As long as the dough doubles in size, it is fine. Baking time and temperature should be adjusted according to the actual oven conditions. If the surface browns too early, cover it promptly to prevent burning.