Milk grape Hass
By VicentaLakin
HASS, A NON-EGG AND LOW-OILED BREAD IS TRULY UNEXPECTEDLY SOFT, AND THERE IS AN ADDITIONAL COARSE, HOT AND SEALED STORAGE, WHICH DOES NOT AGE INTO HARD SURFACES FOR TWO DAYS, INVOLVING RAISINS, WHICH ENRICHES THE TASTE AND TASTE OF THE OVEN: ACA SUNSET ATO-E43A
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Milk grape Hass
1
All the materials except butter were placed in the bakery。
2
Select the face rub, 10 minutes。
3
The raisins can be immersed first。
4
After the lasagna is completed, butter is added and the face continues for 10 minutes, and the lasagna pulls out a thick film。
5
Take out the noodles, round them and put them in the container, covering the film for the first fermentation。
6
The fermentation rate of 28-30 degrees is approximately twice the size and takes about 50 minutes。
7
We'll split the noodles into four equals。
8
Round and round for 10 minutes。
9
I'm going to grow my tongue。
10
Flip over and sort shape。
11
Dry raisins。
12
Squeeze from top to bottom into olive shape。
13
Put it down。
14
Put it in the oven。
15
Moved into the fermenter, 35 degrees fermentation 30 minutes to two times larger。
16
The blades were cut vertically and a layer of milk was sprayed on the surface。
17
Last layer of rough sugar。
18
MOVE INTO THE PREHEATED ATO-E43A MID-LEVEL, 170 DEGREES FOR 20 MINUTES。
19
When the roast is over, take out the cold。
20
The finished chart。
21
The finished chart。Milk grape Hass Make Tips
1. Spilling time is determined by machine performance and facial state and cannot be followed blindly. The fermentation time shall be adjusted to the fermentation state of the noodles. 3. It must be completely cool before it can be sealed, otherwise sugar on the surface will melt. 4. The temperature of the roasting time is for reference purposes only and is adjusted to the oven performance and baking habits。