Quaffle bread
By VicentaLakin
Nice bouquets are my favorite. It was accompanied by a few nuts and a lot of nutrition. It's good to make breakfast or a meal after school. The original formulation belonged to Mr. Wang, because I added some supplements, so I made some minor adjustments to the original formulation。
Recipe Recommendations
- high-gluten flour 250 grams
- white sugar 40 grams
- salt 3 grams
- milk powder 8 grams
- egg yolk 45 grams
- milk 25 grams
- water 90 grams
- yeast 3 grams
- butter 30 grams
- Roasted walnut kernels 15 grams
- dried cranberries 15 grams
- condensed milk 20 grams
- Brush the surface with egg white liquid a little
- Sprinkle white sesame seeds on the surface appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Quaffle bread
1
Get everything ready
2
Milk, water, yolk, salt, sugar in the chef's barrel
3
And pour flour and yeast
4
Commencing the noodle program, until the noodle is formed, add soft butter, and keep rubbing
5
When the noodles can pull out a transparent film, the face rub ends
6
Rounded the noodles, put them in the basin, covered them with film, and made basic fermentation in warm and wet areas
7
When the noodle is 2.5 times larger, the finger piercs the top of the noodle
8
Noodles are removed, put on the lasagna, and the exhaust is rounded and weighed, divided into five equals, and the film is loose for 10 minutes
9
When the noodles are loose, walnuts and cranberrys can be dried and small grains prepared for milk. Okay
10
Take a nice, loose noodle, make a seven-inch ton with a silica stick or an exhaust noodle stick, and rub the mat with size, so it's easier to get the size you need
11
Put the tarts in a non-glaze dish and brush them with wool and some milk on the outside
12
Pour some pecan and cranberry on the milk
13
The others are processed in turn, each one of them is covered with step 11 on the previous cake, and the milk, walnuts and cranberry pellets, and the top one is enough
14
Scratch the pasta with your hand and push it a few times, flatten it up and expand it. Scratch it and cut it with a "m"
15
Take one of the angles and turn it on the outside, and the cutter will bind the slices of the pasta so they can be easily separated so that the bouquets are clear and beautiful
16
The other angles are processed in turn so that the face is presented in a layered fashion and then fermented in the oven, so that a bowl of fresh water can increase humidity
17
When the bread is almost twice as big, take it out, brush it on the surface and throw a little white sesame
18
Put it in the pre-heated middle of the oven, 180 degrees, up and down, 25 minutes large, and then you can put a layer of tin on top. Paper
19
When you're out of the oven, you cool it down in the oven and then you move it to the hanger, and you can put it in a bag when it's hot
20
A stint of bread and fruit
21
It's beautiful
22
There's something insideQuaffle bread Make Tips
The amount of liquid is adjusted according to the water intake used for flour; the walnuts, cranberry, milk and white sesame in the supplements are added to me because the milk is sweet, so I reduced the amount of white sugar in the original area by 5 grams; the cut-off of the “mixed” machetes leads to bindings at the cut-off point of the face, so that they are carefully separated so as to present multi-layered faces; the face changes after two hairs and baking, so that it can properly be plugged into the tip of the tip of the flat; the timing and temperature of the roast can be adjusted according to the circumstances of the home-grown ovens; and it can be used to produce a variety of bread-forming or toast。