Peach fragrance
By VicentaLakin
The first time the bread was made, it was very popular with the family, and the son said that it was good and good and everything was good. Family likes to be my greatest joy, and they look forward to a double break, and they can make their families another fragrance。
Recipe Recommendations
- water 120 grams
- milk powder 10 grams
- whole egg liquid 40 grams
- salt 2 grams
- fine sugar 40 grams
- high-gluten flour 250 grams
- yeast 3 grams
- butter 20 grams
- milk 90 grams
- sugar 20 grams
- low powder 8 grams
- egg yolk one
- almond powder 20 grams
- powdered sugar 15 grams
- yellow peach appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Peach fragrance
1
All the pasta material was placed into the 1352 Eastwood breadbox for 10 minutes, after which the face was set and the face was set for 15 minutes。
2
And at the end of the face, you can pull out a satisfactory mural。
3
I've been set for 35 minutes。
4
We're going to make the souffles with the pastry and the cassava first: the fragrances, butter cuttin。
5
All the materials will be fine-tuned, the refrigerator will be frozen。
6
And then we'll make a carthada sauce: half the sugar (10 grams) and half the milk (45 grams)。
7
Heat till it starts boiling out of the fire。
8
The other half of the sugar (10 grams) is added to the yolk, which causes the sugar to melt in white。
9
Add low powder, blend。
10
Add the other half of the milk (45 grams) and mix。
11
Sifted in the milk before falling。
12
A small fire is then boiled to thickness (the cooking process must be constantly mixed so as to avoid a stubble), off the fire and added butter。
13
Smash and slide and load the bouquet。
14
Once the noodles had ended, they were about twice as big。
15
Noodles are removed, each of which is split into five units, with 15 minutes of laxity on the cover of the roll。
16
Take a troupe of squares。
17
One third of the places above and one third of the places below are translated internally。
18
Put in the right mold。
19
Two rounds of 30 minutes ' duration in the east lobe。
20
It's three times bigger。
21
The surface brushes the egg fluid, and the Karsida sauce is squeezed into the diamond shape。
22
Put walnuts inside the diamond。
23
Finally, the soufflé。
24
Send it to the baking cube for about 25 minutes at 150 degrees and 140 degrees below。
25
Pleasant bread out of the oven。Peach fragrance Make Tips
1. Peach pre-cut small blocks and dry water. 2. If the cathedral sauce is thicker after cold cuts, it can be softened with warm water or warmed with a small amount of milk. 3. Each oven has a different temper, so please adjust the temperature and timing according to the actual usage of each oven。