The bouquet
By VicentaLakin
Recipe Recommendations
- high powder 250 grams
- fine sugar 40 grams
- salt 1/4 teaspoon
- yeast powder 3 grams
- whole egg 55 grams
- milk 100 grams
- butter 20 grams
- sweet potato puree 200 grams
- dried cranberries 50 grams
- black sesame a little
- sweetening
- baking
- several hours
- ordinary
Steps for The bouquet
1
Potato fermentation。
2
It's made of mud with the original juice machine. Take 200 grams back。
3
Cranberry dry to shreds。
4
Fire the frying pan and melt it。
5
Add red mashed potatoes, sugar and cranberry dry to smooth。
6
Eight copies after the cooling。
7
When the pasta material is placed in a bread machine, it is mixed into a face that can pull out a slightly translucent film, and is placed into the container and fermented up to a factor of two。
8
It split into eight pieces at pressure, etc., and about 15 minutes after roll。
9
Wrap the cranberry cassava and stick it to the mouth。
10
The mouth was turned down, flattened, and the surface was evenly crushed by five lines。
11
On the edge of the five lines, a 1 cm long opening is cut and two additional “eight” marks are pressed on each block。
12
Squeeze each group in with your hands, and crush them into petals, as shown。
13
Once done in turn, put it in the oven and put it in warm and wet for re-fermentation。
14
The fermented pasta was smoothly brushed with egg fluid, watered with a scepter, and pressured with black sesame。
15
The oven is preheated, about 170 degrees baked for 15 minutes。
16
Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart