Quinoma toon bread
By VicentaLakin
Recipe Recommendations
- quinoa 50g
- Hetao Snowflake Powder 280G
- raisins several
- sausage 3 pieces
- water 160ml
- egg liquid 2 tablespoons
- sugar 20g
- condensed milk 1 tablespoon
- salt 1/4 teaspoon
- yeast
- butter 30 grams
- cream chestnut sauce appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Quinoma toon bread
1
Add water, egg fluids, salt, sugar, milk and flour to the bakery, and eventually to the yeast。2
Bread machine procedure 8 on the face for 20 minutes, suspended。3
Add a piece of butter cut in small blocks, procedure 8 rubbed face for 20 minutes, suspended。4
Join Quinoa, program 8 wipes for 10 minutes, stop。5
It's fermented twice as big in the warm of the noodles, with a little hole in the finger。6
Noodle out, squeeze the noodle out. It's divided into 10 pieces, rounded and covered with a shivering film for 15 minutes。7
Bread plastics: Pumpkin bread: Crushing a small face, cutting out a small rolling circle for a nose, two smaller pieces of flattening over ears. Snail bread: Crush the dough into flat strips, wrap it in the middle, rub it up, roll it up. Pig hoof bread: Crush the face into a circle, double the fold into a sector, cut open at the tip of the corner, on both sides of the fold。8
The plastic bread is placed in the oven, a bowl of hot water is set down below, and the fermentation is repeated for about 40 minutes。9
fermented bread brushes the egg fluid. The oven preheats 180 degrees。10
The middle of the oven, 180 degrees, 20 minutes。Quinoma toon bread Make Tips
The pig's bread is covered with a cooked red date. Because of the indigestion of the date-skin, water from the date of the dry date is bubbled and then fertilized in the pot, so that the date is easily skinned, frozen in the fridge, when it is eaten, made of congee or added to bread. Snail bread got mixed up in creamed chestnut sauce and I made it myself. Chestnuts bought in the fall, frozen in the fridge, unfrozen with water bubbles, so that the skin can be removed easily, then put into the high-pressure pan, with a small amount of water boiled, then added to the cream, sugar boiled to sticky, and remember to make a small fire and mix it with the other way around. There's raisins in the hooves, and the rest is sausage。