We're gonna have to charge the egg bread

By VicentaLakin

We're gonna have to charge the egg bread
It's a recent look on the Internet. It's funny. It's fun. The camera didn't work out, the last camera that crashed thought it was okay, and today it's a problem, and the new camera is really not used to it, and the pictures that come out of it are not working, and the young people who like to eat must have understood that feeling when you're ready to take pictures and find the camera in trouble。

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Steps for We're gonna have to charge the egg bread

  • Make We
    1
    The raw materials were fermented for the first time, with the exception of butter, which was added to the spreading phase of the membrane。
  • Make We
    2
    During the fermentation process, other work was done to pollute rice with a dish。
  • Make We
    3
    It's in the bowl。
  • Make We
    4
    Insulated water is evenly mixed。
  • Make We
    5
    Put it in a bouquet。
  • Make We
    6
    Noodle fermented twice as big。
  • Make We
    7
    Ventilation, divided into eight equals, approximately 50 g/s, and loose for 15 minutes。
  • Make We
    8
    Excretion again, round it up, re-ferment it on the grill。
  • Make We
    9
    AFTER A SECOND FERMENTATION, A DEEP CIRCLE IS PRESSED IN THE MIDDLE OF THE LASAGNA WITH A CIRCLE OF 4.5 CM。
  • Make We
    10
    And then you use your hands to flatten the middle circle and squeeze the cheese。
  • Make We
    11
    Spray the rice powder。
  • Make We
    12
    PEACH IS DRYED WITH PAPER IN THE KITCHEN AND ROUNDED WITH A 4.5-CM CUT-MODE。
  • Make We
    13
    Put it on the noodles and bake it in a pre-heated oven。
  • Make We
    14
    A friend recently sent me some nice paper towels that could be used to take pictures。
  • Make We
    15
    Be careful not to squeeze too much, or, like the bread in the back of the picture, it will come out and look like a scallop。
  • Make We
    16
    if you like my cuisine, you're welcome to focus on my cuisine tweeter public。

    • We're gonna have to charge the egg bread Make Tips

    Ingredients: Milk 100g, Water 40g, Sugar 20g, Salt 4g, Bread Flour 180g, Cake Flour 40g, Milk Powder 8g, Yeast 4g, Butter 16g Filling: Cream Cheese 60g, Sugar 10g, Lemon Juice 3g Decoration: Rice Flour 20g, Yellow Peach 8 slices Baking: Middle-lower rack of the oven at 150°C for 18 minutes (adjust according to your own oven) 1. The water amount in the original recipe was 75g, which felt like too much, so I used 40g. 2. Be careful not to add too much filling; otherwise, just like the bread at the back of the photo, the filling inside will squeeze out, making it look like a scallop. 3. Since it is supposed to look like a fried egg, it is best not to let the surface of the bread brown, so I baked it on the middle-lower rack. 4. Since this is a decorative bread, do not let the final proofing rise too much, otherwise it will deform significantly when baked.

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