Apple-all-Maxcon
By VicentaLakin
I've never tried all of Maxine. There's just a pack of all wheat powder that's almost forgotten, and it's used to try it. The last apple, it's cold, it's cold, it's cold. I thought it was a pure Maxcon. It was only when the material was prepared that a portion of the powder had been added. Thinking about using all the wheat powder, and worrying about all the wheat powder? Finally, flour was added to the original scale, except for the use of Chinese and not low-band powder. It's just because, in that most detailed bread textbook, Shukang is a mix of high and low, isn't it? And from then on, the roofs were filled, and they were no longer stubborn to the puffy skanks. Succon is actually pretty good, but what about the whole wheat? A little rough, but, too。
Recipe Recommendations
- whole wheat flour 100 grams
- Medium gluten flour 40 grams
- corn oil 35 grams
- milk 70 grams
- Apple 150 grams
- salt 1 gram
- white granulated sugar 23 grams
- baking powder 3 grams
- egg liquid appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for Apple-all-Maxcon
1
Material: 100 grams of whole wheat powder, 40 grams of barley, 35 grams of corn oil, 70 grams of milk, 150 grams of apples, 1 grams of salt, 23 grams of white sugar, 3 grams of powdered powder, appropriate egg fluid
2
Apple to Pichetin, backup。
3
Mix all the powder, mix it。
4
We're going to have to get corn oil
5
Scratch it into powder。
6
Add milk
7
Scratch it in flat。
8
I don't know
9
Blend。
10
It's about 1.5 centimetres thick
11
Cut into a square。
12
Find a distance, put it in the oven
13
On the surface
14
Put it in the oven, in the middle, up and down, 180 degrees, about 20 minutes。
15
The surface is yellow and goldApple-all-Maxcon Make Tips
Do not over-knead the dough, or the flour will become too elastic and affect the texture. The amount of sugar can be adjusted according to your taste. Too many apples will make it difficult to form a ball.