Seaweed pine bread
By VicentaLakin
Bread's really good. Not so sweet, not so expensive, with all kinds of casseroles. It tastes so good, doesn't it? So, my bread is pretty popular. This time, it's a little oven, but it tastes good. Our family liked it. We'll try the new bread again next time。
Recipe Recommendations
- salty and sweet
- baking
- several hours
- simple
Steps for Seaweed pine bread
1
All material is weighed and placed in the basin. (Salt and yeast don't go in succession, liquid before powder)
2
Scratch it with smooth noodles
3
It's fermented in the fridge for about 12 hours, and it's twice as big。
4
Take out the equals, exhaust, roll round. I split it into two。
5
One of the embryos grows up one of the embryos, which is bigger than the seaweed
6
It's pineed and leaves a blank on the edge。
7
Put one on the moss. If the moss is too big, just fold it a little。
8
Roll up, put in the oven and wait for fermentation
9
Put it in the oven about 170 degrees for 13 minutesSeaweed pine bread Make Tips
1. When an egg enters, a small part of the egg is left to be painted on the embryo ' s surface, allowing for the retention of approximately 5 grams of fresh milk, together with the plastering of the hairy embryo ' s surface. 2. Each oven varies in size and size, and this data is for reference purposes only. The last few minutes were observed by the oven. The temperature was adjusted at any time