Apricot
By VicentaLakin
The bread, the fermentation and the bakery, with the eight inches of non-fat cake mold, are all over the place. It's not only decorative. It's so soft and it tastes so good. When you make it, you can wrap it in your personal preference, and you'll feel better. The formula is milk bread. It's soft and organized。
Recipe Recommendations
- high powder 300g
- milk 160g
- butter 25g
- salt 3g
- sugar 40g
- yeast 5g
- egg liquid 30g
- almond slices appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Apricot
1
Raw materials。
2
Material other than butter is placed in the bakery。
3
Select and meet, start and face. When the noodles were formed, they were put into small slices of soft butter so that the noodles were slowly absorbed。
4
It's been rubbing up to the noodles to pull out a big film。
5
fermentation after rounding。
6
Fermentation up to 2-2.5 times the size。
7
Take out the exhaust, evenly divided into nine equals。
8
In 15 minutes, roll round, evenly in the oven。
9
Double fermentation to more than twice the size。
10
Brush an egg fluid and then even an almond chip。
11
THE OVEN IS PREHEATED, UP AND DOWN, 180 DEGREES, 20 MINUTES, MID-LEVEL. (I'M USING THE ACA/NORTH AMERICAN ELECTRIC G.T. 400 OVENS. PLEASE MAKE APPROPRIATE ADJUSTMENTS TO THE OVENS. I'M NOT SURE
12
Bake for about 20 minutes, color it up. Take it out and hang it on the hanger。Apricot Make Tips
If the color is too heavy, it can be covered with tin。