The braids, the meat loaf

By VicentaLakin

The braids, the meat loaf
When you're baked, pack up and take one

Recipe Recommendations

Steps for The braids, the meat loaf

  • 1
    The raw materials of salt butter are poured into the bread drums, and flour from the bread drums is mixed with chopsticks to prevent flour from flying everywhere。
  • 2
    After a procedure, butter and salt continue to mix。
  • 3
    A rubbing pasta can tear out a thin film that is not easy to break, and it's covered in a bag of fresh bags with basic fermentation。
  • 4
    The fermented pasta fingers don't shrink (or slightly retreat) or fall
  • 5
    Splits the rolling circle by pressure exhaust for 5-10 minutes。
  • 6
    Take an ellipse and put the pine on it。
  • 7
    Roll up the interface and squeeze it。
  • 8
    It'll be easy for a while。
  • 9
    Once again rub the strip。
  • 10
    Three crosses。
  • 11
    It's made of braids (not too tight and fermented) and fermented twice in the grill。
  • 12
    The fermented face of the face of the face can be slowly repulsed with its fingers. Light brush of egg fluid。
  • 13
    The oven preheats, 150°C, mid-level, 25 minutes

    • Recipe Categories

    Recipe recommendation