When the bread meets ice cream

By VicentaLakin

When the bread meets ice cream
The amount of water in this bread is relatively large, with a little bit of handy, pre-positioned or rubbed up, depending on the amount of water you take from your flour. Friends always say that there's no membrane, which is associated with the amount of water, the faster the amount of water. The film is thin, it's not easy to break, it can't be broken without support. And maybe you won't do it when you're covered。

Recipe Recommendations

  • high powder 200g
  • milk 80g
  • water 40g
  • egg liquid 20g
  • white sugar 30g
  • yeast 2至3g
  • Presidential butter 25g
  • salt 2g
  • vanilla ice cream appropriate amount

Steps for When the bread meets ice cream

  • 1
    All raw materials, with the exception of salt and butter, were modulated in large bowls with chopsticks and covered with fresh bags in refrigerators for 20-30 minutes。
  • 2
    Put it in the toaster mix。
  • 3
    Smuggle to smooth, add butter and salt and continue to mix
  • 4
    A small slice of the mixed pasta can pull out a film that is not easily broken。
  • 5
    I'm not sure if I'm going to be able to do that。
  • 6
    The fermented pasta fingers are powdered and the holes don't shrink。
  • 7
    An average of six rollers per pressure exhaust。
  • 8
    Tore up the cup into the shape of a spiral tube and roll out another layer of oil paper。
  • 9
    Take a tiara into an elliptical shape, with a thin side of the long side。
  • 10
    From top to bottom。
  • 11
    Grown-up bars in turn (the length of the screwdriver based on hard paper)
  • 12
    Put the long strips on the oil sheet and roll them up
  • 13
    Put it in the oven and cover it with fresh bags and ferment。
  • 14
    Light brush of egg fluid。
  • 15
    The oven is pre-heated, and tin paper is added to the colour of the oven at approximately 170°C20 minutes in the middle of the oven (time temperature only for reference)。
  • 16
    Take a screwdriver。
  • 17
    Cut along the line。
  • 18
    Dig the ice cream out with a jack。
  • 19
    Put it on the cut bread。
  • 20
    It's finished

    • When the bread meets ice cream Make Tips

    The temperature of fermentation in the summer noodles must be controlled. It'll be sticky when it's hot。

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