Apricot bread
By VicentaLakin
A soft, sweet bread, soft as a cloud
Recipe Recommendations
- high powder 200 grams
- low powder 50 grams
- egg liquid 25 grams
- water 135 grams
- milk powder 10 grams
- salt 3 grams
- yeast 3 grams
- sugar 25 grams
- butter 20 grams
- salad dressing appropriate amount
- almond slices appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Apricot bread
1
When all materials except butter are rubbed into smooth noodles, butter is added to the film。
2
The basic fermentation is twice as large。
3
Take out the exhaust, divide it into nine pieces and roll it loose for 15 minutes。
4
Take a noodle, twirl。
5
Turn over and press down to the bottom and roll up and down。
6
And then we'll do nine。
7
Three groups of long strips with two thin, middle drums。
8
Tilt。
9
Three braids each。
10
After the final fermentation, the whole egg fluid was brushed, the salad sauce was squeezed back and forth and the almond tablets were spilled (forgot to take a photo). Put it in a preheated oven, with a fire in the middle, 180 degrees 18 minutes。