A hand tore jam bread
By VicentaLakin
Recipe Recommendations
- bread flour 300 grams
- yeast 4 grams
- salt 5 grams
- fine sugar 30 grams
- egg liquid 25 grams
- milk
- butter 25 grams
- cherry jam appropriate amount
- crisp and loose grains appropriate amount
- sweet fragrance
- roast
- several hours
- simple
Steps for A hand tore jam bread
1
Foods other than jam and butter are placed in bread drums。
2
The bread machine rubs the face, and after a procedure has been completed, the face is examined and a thick film can be pulled out。
3
Add soft butter and keep rubbing。
4
At the end of the procedure, the face of the face is examined and the film can be pulled out。
5
The noodles are rounded, placed in the basin, covered, fermented in warmth。
6
It's a nice pasta。
7
Press flat, exhaust, relax for a few minutes。
8
Open, not too thin, about 6/7 mm thick。
9
Cut first the strips, then the chunks。
10
The mold is oiled, a layered piece。
11
Squeeze on a proper amount of jam。
12
Another layer, jam, so many times, until the face is ready。
13
It's good to ferment the warm and wet place, and the noodles are swelling。
14
The surface brushes the egg fluid, souffles, preheated in the lower of the 180 degree oven, fires up and down, and bakes for about 25 minutes。
15
Baked bread comes out in time。
16
It's delicious。