Apricot bread

By VicentaLakin

Apricot bread
This bread smells so nice and soft inside

Recipe Recommendations

  • high-gluten flour 150 grams
  • Medium gluten flour 50 grams
  • eggs 25 grams
  • water 85 grams
  • milk powder 15 grams
  • white sugar 30 grams
  • salt 2 grams
  • yeast 3 grams
  • butter 20 grams
  • egg white 25 grams
  • powdered sugar 13 grams
  • low-gluten flour 13 grams
  • almond slices 50 grams

Steps for Apricot bread

  • 1
    All raw materials except butter and yeast are put in bread drums, rubbing out thick membranes, adding butter and yeast, rubbing out thin membranes
  • 2
    Start one
  • 3
    It's fermented to 1.5 times the size
  • 4
    Flow the noodles into an average of nine, roll round, 15 minutes static
  • 5
    Started decorating, mixed all decorative materials except butter, evenly prepared
  • 6
    Turn off every noodle
  • 7
    Put it in the oven, five minutes
  • 8
    Soft butter on the surface, fork in
  • 9
    Apricot
  • 10
    Put it in a preheated oven with a 180-degree fire and a 160-15 minute fire
  • 11
    We'll be able to get out when the color is even
  • 12
    When it's hot and melted
  • 13
    Completed Chart
  • 14
    Completed Chart
  • 15
    Completed Chart

    • Apricot bread Make Tips

    1. Adjustments to water consumption based on flour. 2. Adjustments to sugar volume 3.0 to population tastes need not be too thorough, with a small amount of gas retained in the noodles. 4. Adjustments to baker temperature 5

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