Squeeze cat bread
By VicentaLakin
Trusting a friend who likes to bake, it's not strange to squeeze bread. I was gonna do it, but I don't have any almonds at home. My son says Mom needs peaches. If your son is so supportive of Mom, do it! It's not only cute to put coconuts in bread, but it's also very good. Ignore my painter. Oh。
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- whole egg liquid 45 grams
- milk powder 15 grams
- salt 3 grams
- yeast 3 grams
- soft white sugar 50 grams
- water 145 grams
- butter 25 grams
- peach kernel
- dark chocolate appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Squeeze cat bread
1
The main material is placed in a bakery with the exception of butter, up to the smooth phase, and up to the expansion phase with 25 grams of butter. ♪ This is the old one ♪
2
Rounds are fermented to 2-2-5 times larger. The piercing of the hole does not collapse and ends for the first time. (The fermentation time is not fixed, and the temperature varies from time to time. I'm not sure
3
Take the noodles out of a pressure exhaust and divide them into 16 35-grams of small noodles, cover them with flavour flavour for 15 minutes, and then roll them again into a grill about 24 centimetres wide, about 4.5 centimetres deep.
4
Coconuts are divided into 16. How to make coconuts in front of me
5
Take a noodle to flatten, put the coconuts on, use the tiger's mouth to close the door.
6
All packed noodles. Full.
7
I've got a few more noodles in the membranes
8
Fermentation to twice the size。
9
Peaching is inserted above the face, and the surface of the face is sifted with a small amount of flour. Put it in a preheat oven of 165 degrees and mid-level roast for about 25 minutes. When the stove is out, it is demoulded on a dry-line basis and the surface is cleaned of surplus flour. Chocolate insulated water melts, melts chocolate fluids into one-off bouquets, cuts a small mouth at the front end and paints a cat's face on bread。Squeeze cat bread Make Tips
The inclusion of low-tweed flour in the noodles reduces the weight of the flour so that the bread does not taste too tough。