Cream of pelvis bread
By VicentaLakin
The corset has a short shelf life and consumes the home stock。
Recipe Recommendations
- high powder 250g
- milk 140g
- white sugar 25g
- egg liquid 20g
- yeast 3g
- Presidential butter 20g
- salt 2g
- Crispy sausage of 5
- black sesame appropriate amount
Steps for Cream of pelvis bread
1
A process is followed by a full phase of butter and salt rubbing。2
A small amount of pasta can be cut with a large amount of thin film。3
After a roll, 25 to 28 degrees of covering of the membrane for basic fermentation。4
The fermented pasta fingers are powdered and the holes don't shrink。5
Cuts the roller by pressure exhaust。6
Take a crotch into an elliptical form。7
Turn and fold。8
Tighten the seals9
Put the sausage on top。10
Roll it up。11
Then put it all in the oven and put on a fresh bag with a double fermentation。12
It's fermented and sesame。13
Refrigerator pre-heat 170°C medium level 18-20 minutes (time temperature for reference only)14
It's finished15
It's cool and sealed。