Shrimp corn bread

Think about the salad sauce. Try the salad at once. The bread is so cheap that the noodle fermentation can be divided in 20 minutes, and the fermentation can be wrapped in the last 20 minutes. I'm wondering if the shrimp and corn are ripe or raw. They are eventually defined as finished products out of fear of raw food. It's so easy to do it. Shrimp and corn sauce mixed up and looked like crap. It turns out to be a three-pack, and then it comes to mind that it's supposed to be made of molds, and it looks less flat, and it'll be a little more readable. But it doesn't hurt that little new taste。

Recipe Recommendations

flour 100 grams
milk powder 4 grams
whole egg 11 grams
yeast 1 gram
water 53 grams
sugar 9 grams
salt 2 grams
butter 11 grams
shrimp 20 grams
corn 30 grams
salad dressing 10 grams
green pepper appropriate amount
carrots appropriate amount

salty and sweet
baking
several hours
simple

Steps for Shrimp corn bread

Flour: 100 grams of flour, 4 grams of milk powder, 11 grams of all eggs, 1 grams of yeast, 53 grams of water, 9 grams of sugar, 2 grams of salt, 11 grams of butter

In addition to butter, the pasta is pouring into the basin

Smash it with smooth noodles and butter

It's not like it's going to happen

Roll round, put in a big bowl, ferment for 20 minutes in the warm

It's split into 3 equals, loose for 20 minutes。

Pumps: 20 grams of shrimp, 30 grams of corn, 10 grams of salad sauce, peppers, carrots

Mixing shrimp with corn grain and salad sauce

Combination

Carrots, peppers cut apart, spare。

And flatten the loosely plattered noodles and put them in the proper amount of material

Packed, closed and distributed into the oven and fermented in warm places for about an hour。

The head of the face is as big as twice as big, cutting out the cross and brushing the egg fluid in the center。

Squeeze the pepper carrots and squeeze the salad sauce。

Put it in the oven, in the middle, up and down at 180 degrees, for about 15 minutes。

The surface is yellow, out of the oven。