Quail bread
By VicentaLakin
Sometimes the bread is made with the rest of the material, and this time with the rest of it
Recipe Recommendations
- high-gluten flour 250 grams
- pure milk 110 grams
- fine sugar 25 grams
- egg yolk 20 grams
- light cream 75 grams
- corn oil 20 grams
- salt 1 gram
- dry yeast 3 grams
- sweetening
- roast
- several hours
- senior
Steps for Quail bread
1
All the materials were poured into the bread cans and rubbed in a side app, then pulled out the film, took out the whole circle and put it in the big bowl, fermented the oven 35-40 degrees, put it in the big bowl and a small bowl of hot water, covered the oven. The door
2
It's twice the size of the fermentation
3
Take out the six equivalents and round them up
4
It's full of shit
5
Scroll from wide
6
And then the two sides twirled together like a varnish flower, and put a bowl of hot water in the oven, and put the fermenter in the fermentation chamber, and it fermented twice as big
7
After fermenting to two times the size, the raisins and cranberry drys, 170 degrees preheat on the oven, 35 minutes on the middle level, and finally enough color for tin paper
8
Get out of the oven, get one before it's cold
9
Done