Double-coloured bean bread
By VicentaLakin
i rarely make bread, so it's a little different, so today i make a two-coloured lasagna with a bakery, so i'm not really tired, and i can make good bread when i'm ready, and i'll keep working. the sweet peas of a bitter tea can't be better matched with wood! i know how good it is to eat tea, but i've made a lot of sweets for tea, and i'll save them for the next round. ha-ha, i can give you 250 g of square and double it if you don't eat it
Recipe Recommendations
- high-gluten flour 100g
- pure milk 60g
- condensed milk 25g
- salt 1g
- yeast 1.5G
- honey beans appropriate amount
- low-gluten flour 25g
- eggs 13g
- sugar 7.5G
- butter 15g
- matcha powder 1至2g
- Moisture-proof powdered sugar appropriate amount
- egg wrapping liquid appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Double-coloured bean bread
1
100 g high-banded flour, 25 g low-banded flour, 60g pure milk, 13g eggs, 25g milk, 7.5g sugar, 1g salt, mixed in the bread machine, 10 minutes to pull out a thick membrane and then add yeast and soft butter to the extension phase
2
i've got about two gs
3
I put it in a bowl and fermented it with warm water
4
The tea noodles are drained in three circles, the white noodles go round, and the membranes go loose for 15 minutes
5
I'm going to have to hold it tight when I'm done with all three of them, and I'm going to put the big white noodles back in thin
6
A tea bag, followed by a second one in the white noodle, has been wrapped in the white noodle all the time
7
Put the stitches in the oven, cut them with a knife, and be careful not to cut the skin out of it... and the bread ferments up to 1.5 times the egg fluid
8
The oven is preheated at 170 degrees for about 30 minutes, the surface is yellow, and when the bread is dry, it's covered with glucose-proof powder
9
With sugar powder, wood and beautyDouble-coloured bean bread Make Tips
1. the liquid quantity in the noodles is set at 20 g for flexible addition, as each flour is slightly water-sucking2 and the bread machine should not be rubbed for too long. overheating makes the face ferment early, so the film can be removed during the extension phase, without the degree of the mural, which is very small, suitable for a small oven. if you want to do more, you can double it, double it, double it once, and then you can't do it again, so i can't follow it, so it's tight