Cream-coffee nuts
By VicentaLakin
It's been a busy day, and I don't want to get up for breakfast in the morning, and I've eaten all the jams with white toast, and the children want bread with fruit。
Recipe Recommendations
- bread flour 260 grams
- Nestle Instant Coffee 30 grams
- water 90 grams
- eggs 50 grams
- brown sugar 45 grams
- milk powder 15 grams
- butter 20 grams
- yeast 4 grams
- mixed nuts 75 grams
- salt 2 grams
- sweetening
- baking
- several hours
- simple
Steps for Cream-coffee nuts
1
Prepare material and weight。
2
30 grams of coffee and 90 grams of hot water to a stronger coffee。
3
All the food except the fruit is placed in the bakery and the hairdresser is activated (and 28 minutes fermentation for 20 minutes)。
4
After 24 minutes, the face is cut, the lacerations are examined and the face's state is examined, and the toast must be filmed。
5
The fruit was added to the noodles, continued for four minutes and rolled into them。
6
The fermentation programme is 20 minutes after the fermentation of the fermentation fabric (20 minutes of fermentation without the need for a toaster)。
7
The noodles are over。
8
On average, the noodles are divided into three, with 20 minutes of laxity on the caps of the exhaust roll。
9
Take a swarm and grow a square。
10
On the right and the left sides of the noodles fold into the middle, and today we are lazy and we are making a roll。
11
Flour rolls down from the top, with 2.5 laps the best, not more than three laps。
12
Rolled noodles down and then put them in the toast box。
13
The noodles are fermented in the oven and a bowl of warm water is kept wet in the oven, setting a temperature of 37 degrees for 50 minutes。
14
Noodle fermented to eight points full, preheated oven。
15
The noodles are placed on the bottom of the oven, setting a temperature of 135 degrees, a level of 165 degrees and 35 minutes of roasting, and coating of tin paper in time。
16
Two light-shocked molds, disemboweled, and excreted。Cream-coffee nuts Make Tips
1. The soil must reach the membrane stage. The fruit is dropped on the back of the membrane so that it is not too broken by the bread machine. 3. Temperature time of baked toast, adjusted flexibly to the usual ovens and moulds。