Scranberry bread
By VicentaLakin
ORANGE IS A YEAR-ROUNDLY POPULAR FRUIT WHOSE FRESH AND FRAGRANCE HAS THE EFFECT OF RELAXING. REMOVE THE WHITE MEAT FROM THE ORANGE SKIN, DRY IT WITH WHITE SUGAR WATER IN A TRANSPARENT FORM OR REMAIN IN THE SUGAR WATER, WHICH IS UNIQUE TO THE TASTE OF SUGAR. THE HEAT FROM THE OVEN LIGHT WARMS THE WARMTH BEFORE IT GETS WARMER, AND THE SMELL OF BREAD AFTER NOON IS IN THE AIR, GIVING PEOPLE A SENSE OF INTOXICATION, ESPECIALLY THROUGH THE ORANGE RINSING OF RUM. THE NEW ACA-ATO-E43A OVEN, WITH SUNDOWN POWDER, IS A PERFECT MATCH FOR GIRLS, EVEN IN THE KITCHEN. IT'S NOT FERMENTABLE. THE OVEN HAS THIS 35-DEGREE FERMENTATION FUNCTION, PUSHING IT INTO THE OVEN, PUTTING A BOWL OF WARM WATER, AND IT'S FERTILIZING. ONE OF THE BAKED BREADS WAS TAKEN IN THE MORNING AND WAS NOT HUNGRY UNTIL NOON。
Recipe Recommendations
- high-gluten flour 500 grams
- dry yeast 5 grams
- fine sugar 120 grams
- eggs 75 grams
- butter 60 grams
- rum 100 grams
- ice water 250 grams
- salt 5 grams
- milk powder 15 grams
- sweet fragrance
- baking
- ten minutes
- simple
Steps for Scranberry bread
1
The materials are ready; ice water is water that is cooled by ice, which can make the noodles less hot and thus affect the formation of the bands during the mixing process; sugared orange piping is used softly with rum in advance; orange piping can also be replaced with other dried fruit; and Pani Toni toast is ready, not with ordinary cake butts, which swells up will break it
2
All materials except butter are added to the cook ' s bucket, which increases after a slow blunder, and which is smoother to pull out the thick film and add butter
3
Slowly blended butter into the noodles, then the high-speed push up the noodles, so that it can pull out this transparent and flexible film about five minutes after it is integrated into the noodles
4
(b) The orange platinum into the noodles, with a slow one-minute stir, and a blend into the noodles
5
The noodles are removed from the cook ' s bucket and placed in the fermentation box with a hand round, with a lid on, and basic fermentation in warmth
6
The pasta is twice as big as the original hour, the hand is acoustic, the finger is pierced at the top, the face is not collapsed and the face is fermented
7
(a) The noodles take a few down exhausts and weigh them and divide them into four equals; round them up and put them in a paper cup
8
It is cold and can be fermented in the oven at 35 degrees, with a bowl of warm water for an hour, adjusted for the rise of the noodles
9
(b) When the noodles rise to the full of eight minutes, the surface is clenched with a pair of scissors and a butter at the edge of the knife; the oven begins to preheating, 180 degrees upper and 200 degrees lower
10
The preheating time is up, the ovens sound the alarm, and the bread is sent into the oven for 20 minutes
11
When the stove is out, the cup is taken and the table is hit twice, and when it cools, it is stored in a bag。Scranberry bread Make Tips
The amount of liquid in the formula may be set at 10 grams, depending on the condition of the noodle; 2. Orange piping or other dried rum to prevent the formation of empty holes between the dry and the noodles; 3. The timing and temperature of the roast will depend on the condition of the home oven。