Milk vanilla Hashbread
By VicentaLakin
Taste sweet, soft, like sponge cake
Recipe Recommendations
- high powder 250 grams
- sugar 20 grams
- milk 190 grams
- salt 3 grams
- dry yeast 3 grams
- vanilla extract 6 drops
- milk powder 10 grams
- butter 25 grams
- decorative flour appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Milk vanilla Hashbread
1
With the exception of butter, all the materials were mixed into noodles。
2
When the butter is added, the membrane is removed without the diaphragm。
3
It fermented twice as big, split into two noodles and rolled out for 10 minutes。
4
Each of them is in 10 *27 cm shape。
5
On the left and right sides, the centre point is about 1 cm thick。
6
From top to bottom, squeeze out and both sides
7
After a second fermentation, about 50 minutes. The face of the dough is powdered, slit and cut with five knives。
8
The oven is 180 degrees, 20 minutes. On top of the lid。Milk vanilla Hashbread Make Tips
Watching TV, forgetting to build tin paper, it's a little hot。