Flag bread
By VicentaLakin
Dabao has been particularly fond of the flags of various countries since he was two years old, especially the Chinese flag! I bought him a lot of small flags, he likes to hold it high where the wind blows and say, "Go up the flag," ha ha ha ha. I bought him a big flag-identifying wall with the names and flags of almost one hundred and eighty years old, and then I bought him a flag-recognizing book, which I didn't even throw up the wire! Now they're in kindergarten, they don't throw his little flag out, they don't go through the flag book, but the first time he shows a national game, he says he's Chinese, and the first time he lifts the flag, he says, "Mom! He knows what country he's in! A few days ago I asked him what your favorite bread was. "Face Bread" - so this bread and the story that I remember when I grew up with my child - with the child, magnifying his hobby to make him happy
Recipe Recommendations
- egg liquid 25 grams
- yeast 3 grams
- butter 20 grams
- salt 1.5 grams
- pumpkin puree 110 grams
- fine sugar 25 grams
- high-gluten flour 250 grams
- milk powder 15 grams
- water
- Aluminum-free baking powder 1 gram
- beet juice 56 grams
- low-gluten flour 47 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Flag bread

1
Pumpkin slices evaporated
2
Scrambling into all the food in the pumpkin noodles
3
Let's start with dry powdered noodles
4
Move to the panel to smooth and add butter to keep rubbing
5
Slipped to the surface smooth and fermented by pulling out the film and covering it
6
The root of beet is cut into small pieces and a little bit water is mixed up in the kitchen. Fight
7
56 grams of juice after a bump
8
Of all the material in the beets, the butter side of the room softened
9
It's all in a mess
10
Add softened butter when it's smoother
11
Scratch it to the surface and cover it in a smooth state
12
Pumpkin fermented twice as big
13
When you're ventilated, you'll be covered in eight equals
14
That's when we split the beet noodles into eight equals. Circle
15
Take a beet pasta and crush it with a stick. Open
16
Crush five stars with a mold, like the five stars in the flag
17
A little pressure after a loose pumpkin roll
18
Cover up the beet noodles and squeeze it up
19
Put them all in the oven
20
Second fermentation for 40 minutes
21
Put it in a 180-degree preheated oven with a mid-level roast for 20 minutes. Paper
22
You can eat if you're cold
23
Completed Chart
24
Completed Chart
25
Completed ChartFlag bread Make Tips
Pumpkin mud better beet root than sift down, with a 75% water drop-in machine to filter 56 g of juice. 3. Here is a small sugar star model 4 beet noodle, so try not to be too thin, because there will also be an increase in the roast that would affect the star's shape 5