Monkey bread
By VicentaLakin
I was attracted to this bread at first because of its interesting name. I thought the pasta must be good, looking down and cooking. The sugar on the surface of the finished product looks like it's going down, and it looks like it's a lot of appetite。
Recipe Recommendations
- bread flour 94 grams
- low powder 62 grams
- water
- honey 21 grams
- yeast 1 gram
- butter 113 grams
- salt 5 grams
- walnut kernel 70 grams
- boiling water a quarter cup of
- brown sugar 107 grams
- cinnamon powder 4 grams
- raisins 70 grams
- rum 2 grams
- sweetening
- roast
- several hours
- senior
Steps for Monkey bread
1
On the left side of the diet is a sponge fermentation, which is put together in a bread drum and is fully fermented by the start-up and pasta. The first five on the right are the main noodles, where the raw materials of the main noodles, except butter and salt, are mixed together and dumped on the sponges' fermentation, without mixing or fermenting
2
When your hair is fermented, you can ferment the face, add salt, start the face program, mix the butter in 15 minutes, continue to ferment the face in 10 minutes
3
When the sponge fermented, it was ready for the pie, and the raisins were rinded with rum and water for an hour, the asphalt was dry, and the walnuts were baked for 15 minutes
4
When the noodles are fermented, the fermentation material (three after the feed) is put together and heated in a microwave for one minute. even
5
After the fermentation, take out the exhaust
6
I'll split the noodles into 14 grams of a little agent
7
It'll be full as soon as it's split
8
Put it in a six inch wind module and put half of it in a layer
9
It's on top of it, with one layer of clinker, then the other half of the casserole, and the rest of the clinker is on top of it, fermented twice as big as it is warm
10
Put fermented noodles in a pre-heated oven, with a 180-degree roast of 40 minutes covered with tin paper, and continue to heat for 10 minutes。Monkey bread Make Tips
1. The second fermenting time room is about two hours hot enough for flour cracks to come out of the flour. 2. If the oil is fully melted, it is scarce and less easily hung on the noodle, and when the butter is warmed for a minute, most of the butter melts, and then the noodle is thicker after the mixing, so that the noodle is covered with a larger amount of noodle。