Strawberry-crunch milk bread
By VicentaLakin
It's super soft, it's got more moisture in it, so it's going to feel sticky, and then it's roasted with cream and strawberries, and it's got a better taste, and it's really sweet, and it's usually delicious without a heart
Recipe Recommendations
- high-gluten flour
- low-gluten flour 15 grams
- milk 180 ml
- butter 33 grams
- salt 3 grams
- white sugar 40 grams
- yeast 3 grams
- eggs 50 grams
- strawberry a little
- light cream 150 ml
- powdered sugar a little
- coconut a little
- sweetening
- roast
- several hours
- senior
Steps for Strawberry-crunch milk bread
1
Make the bread
2
Except for butter, the pasta material is in the mixer
3
Then it's smooth and smooth
4
Add butter. Keep mixing
5
You'll be able to pull out a lot of gloves
6
The fermentation is twice as big, a small hole is poked in the flour with a finger, the face is not collapsed, and the small hole is not significantly condensed
7
We'll split it into about 60 grams for 12 minutes
8
It's an elliptical form
9
Close the interface from top to bottom
10
We'll have all the noodles in turn
11
With the oven fermentation program, a pot of warm water under the grill, two to two times the size of the oven, an egg fluid, and a coconut on the surface
12
Put it in a pre-heat oven, with a 180-degree mid-level 18 minutes to take it out and hang it on the shelf
13
Get strawberries, 150 milligrams of cream added to 10 grams of sugar
14
Cut the bread out of the middle. Don't cut the bottom
15
You can enjoy it when you're in creamStrawberry-crunch milk bread Make Tips
The temperature and timing of the ovens are adjusted to the home ovens. I put 10 grams of lactose on it