Red sugar walnuts

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1. Add all mains to the bread drums

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Bread machine selection "and face" procedure adjusted for 15 minutes

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3. Post-procedure inspection of the facial state

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4-Face smooth and flexible thick film is enough

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5. Place the noodles round in a clean container for first fermentation, 30 degrees, 85 per cent humidity

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6. Prepare all the pies, pickles dry early to soft, and weed water

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In about 7.60 minutes, the fermentation in the pasta fermentation box is about twice the size of the fermentation

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In about 7.60 minutes, the fermentation in the pasta fermentation box is about twice the size of the fermentation

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9. Take out the Spectrum growth tongue

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10. Collapse and rearrange the shape. The bottom edge is thin and easy to close

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11. Paint red sugar and other nuts

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12. Squeeze from top to bottom

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13. Explosion into the oven

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14. Second fermentation, 35 degrees, 85% humidity, 30 minutes

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When the second round was completed, high powder was cast on the bread embryos, and a knife was drawn on the bread embryos

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16 in the middle of the oven, 190 degrees, 23 minutes

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Take it out as soon as the roast is finished and cool it on the hanger

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Completed Chart

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Completed Chart

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Completed Chart。

1. THE GUACAMOLE AND WALNUTS USED IN THIS CONTEXT ARE READY-TO-EAT ROASTED AND DO NOT REQUIRE ADDITIONAL ROASTING. IT IS IMPORTANT TO PREPARE THE OIL SHEET WHEN IT IS MADE, BECAUSE THE RED SUGAR WILL COME OUT WHEN IT IS MADE, FEARING THAT THE LINE WILL BE CUT DEEP. 3. NOODLE TIME IS DETERMINED BY THE PERFORMANCE OF THE BREAD MACHINE AND THE CONDITION OF THE FACE, AND CANNOT BE FOLLOWED BLINDLY. THE FERMENTATION TIME SHALL BE ADJUSTED TO THE FERMENTATION STATE OF THE NOODLES. 5. BAKING TIME TEMPERATURE IS FOR REFERENCE PURPOSES ONLY AND IS ADJUSTED TO THE OVEN PERFORMANCE AND BAKING HABITS. BREAD MACHINE: FERMENTER 6D (BM1352B-3C) IN ORIENTAL: CF6000 IN KAS: QUEEN ' S HARD RED