We're gonna have to charge the egg bread
By VicentaLakin
Look, this bread is not new, healthy and delicious, and the most important thing is that it's absolutely capable of catching up with the family
Recipe Recommendations
- milk 100 grams
- qingshui 40 grams
- sugar 20 grams
- salt 4 grams
- high-gluten flour 180 grams
- low-gluten flour 40 grams
- milk powder 8 grams
- yeast 4 grams
- butter 16 grams
- cream cheese 60 grams
- lemon juice 3 grams
- rice flour 20 grams
- yellow peach 8 pieces
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for We're gonna have to charge the egg bread
1
The raw materials were fermented for the first time, except for butter, which was added to the extended phase of the membrane
2
During the fermentation process, do other work and pollen rice with a dish
3
Put the pie in the bowl
4
Insulated water is evenly mixed
5
Put it in a bouquet
6
The noodles are fermented twice as big
7
Ventilation, 8 equals, about 50 g/part, 15 minutes loose
8
Rewind again, round up, re-ferment on the grill
9
AFTER A DOUBLE FERMENTATION, PRESS A DEEP CIRCLE IN THE MIDDLE OF THE FACE GROUP WITH A CIRCLE OF 4.5 CM
10
And then you use your hands to flatten the middle circle and squeeze the cheese
11
Roll rice powder
12
PEACH DRYS WITH PAPER IN THE KITCHEN, AND SETS A CIRCLE WITH A 4.5-CM CUT-MODE
13
Put it on the noodles and bake it in the pre-heated oven