Red-sugar hairloaf
By VicentaLakin
Midwest Fluff caramel marshmallows (8 inches) multiplier. Author: Van Guin/Van0521
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Red-sugar hairloaf
1
Cooker wipes face: yeast mixed with flour evenly
2
Overheated with red sugar under 30 degrees (210 grams of water with 80 grams of sugar) to avoid burning yeasts
3
in order to increase the soft and wet taste of the cake, the luff marshmallows smell 10 grams of caramel
4
The chef's first set of three minutes low and then two sets of about nine cents light-faced
5
Add 10 grams of red sugar and a few shredded red dates. I'd like to suggest a low-speed blending of the chef's machine 1
6
It's very rare to rub nice noodles. Eight inches of live cake molds with oil paper on the bottom and a scrape to the face
7
The fermentation function of the oven, covering the film, does not have to preheat for 60 minutes
8
It's full of tops and it's glued to the film
9
And on the surface half of the date cut, and the raisins, and some cinnamon and sugar. Don't spill too much red sugar to get to the edge of the mold
10
The fire in the pot opened the water and the molds were placed in the steambox and changed to about 30 to 35 minutes of the fire. Thirty-three minutes of fire
11
It's soft for breakfast after midnight
12
Completed Chart