Red hyena
By VicentaLakin
Friends have brought back a bag of super-sized raisins from Xinjiang, and there's a nice name: Red Princess, get ready to make a soft oaf. The sour, sweet, red concubine
Recipe Recommendations
- high-gluten flour 250g
- yogurt 120g
- brown sugar 40g
- eggs one
- dry yeast 4g
- butter 20g
- Red Champagne raisins appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Red hyena
1
All materials, except butter and red raisins, are placed in the toaster, starting the lasagna program for about 28 minutes
2
Big red raisins
3
Scrap the spare
4
I'm gonna put it in butter in about 10 minutes to finish the wash
5
Three minutes before the lasagna is finished
6
Take out the noodles and put them in the basin and ferment in the warmth
7
The fermented noodles
8
Take out the exhaust
9
Split it in two. Take a square
10
Roll it up and hold it tight
11
Put your mouth in the oven and ferment
12
It's been fermented to about 1.5 times the original
13
Sift a thin, high powder and cut it
14
The oven is 150 degrees preheat for 10 minutes
15
Nice line
16
And a hand for coffee
17
Nice tea time
18
Let's have some