Red milkshake bread
By VicentaLakin
Red milkshakes and new red breads, every time they watch a little video, they've got a milkshake bag at a bakery, expensive and tasteful. To make bread soft and delicious, it would be better to choose a Chinese method, and to do so, the bread would be especially well organized. I have a slightly larger formulation, a little sticky in the way the noodles operate, but the effect of roasting is very good, and the organization is particularly soft, which is comparable to the added bread sold. And with the sweet leather on the top, the cheese pie in the middle, the bites, the multiple tastes, and the dried cranberry with the wine rinsed, it's so good that the mouth can't get bigger! The best bread must be made by itself。
Recipe Recommendations
- Wheat flour for Arowana bread 150g
- dry yeast 2g
- water 100g
- milk 70g
- salt 3g
- sugar 42g
- eggs 46g
- butter 20g
- egg liquid 40g
- cream cheese 100g
- light cream 100g
- dried cranberries 5g
- sweetening
- baking
- several hours
- senior
Steps for Red milkshake bread
1
Get ready for the food。
2
Make Chinese first. The cranfish bread in the ingredients is mixed with wheat flour, dry yeasts, water, and the room warms to ferment about a little bit, with a beehive at the bottom。
3
Eggs, milk, sugar, salt, goldfish bread are then put in the kitchen machine with wheat powder, Chinese seed and dry yeast, in a single slot and in groups。
4
Then put in soft butter, and continue rubbing。
5
The butter was smoothed and then turned to the fifth and paste. The noodles were so sticky that they stopped several times during the period and scratched the bottom with a razor. At high speed and in the face, the base face will fly until a large sheet of thin film can be pulled out, and even if broken, the edge of the hole will be smooth。
6
When the noodles are rounded, the fermentation takes 50 minutes and the finger is pressed without condensing。
7
It is divided into four pieces, loose for 10 minutes, and continues to roll round, fermenting in the oven for about 45 minutes, with a bowl of open water in the oven。
8
This is the time to make the top. After the butter is softened, sugar is added, the egg fluid is put in several places, and the last sift is sifted with wheat powder and placed in the bag. There's low powder。
9
The fermented bread is removed, the volume is significantly larger, and the top is squeezed on the top of the bread in a circle。
10
The oven is preheated at 190 degrees, which is put after bread, and is baked at 180 degrees for 20 minutes. Take out two hard falls and lie still。
11
Finally make a puddle. When the cream cheese is softened, sugar is added, light cream is modulated, so that it can move slowly and be filled in a bouquet。
12
Cut the wells out of the bread, squeeze the crumbs in, and put on the surface a soft cranberry dry with wine earlier。Red milkshake bread Make Tips
1. This formula has a little bit of moist and does not like reducing the use of milk or egg fluid. But no more flour in the middle, or the organization will be soft. 2. While the sweet pasta is a little handy, a little flour on the surface does not stick. The egg fluids in the caps must not be released at once, so that they can be modulated and then put a little bit more, otherwise they can easily lead to oil separation. 4. There is also no need to squeeze too much at the top, because it melts in the baking and can cover bread when it flows. 5. The inclusion of cocoa powder and tea powder in the pies can be replaced by other flavors, and the unexploded pies are frozen in the refrigerators。