Red milkshake
By VicentaLakin
Recipe Recommendations
- high powder 75g
- sugar 35g
- salt 2.5G
- yeast 1g
- egg liquid 25g
- water 25g
- butter 20g
- powdered sugar 25g
- low powder 40g
- cream cheese 120g
- light cream 85g
- raspberry appropriate amount
- milk powder appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Red milkshake
1
First make Chinese noodles, prepare all Chinese materials, yeasts open with constant temperature and water, pour them into high powder and make them dry。
2
The fermentation is often followed by warmer temperatures of one and a half hours (the Chinese fermentation can also be frozen in the fridge for 17 hours, and the temperature of the refrigerator cannot be less than 5 degrees)。
3
Two or three times the size of the fermentation. Just take off the hive。
4
The Chinese tore into the bakery。
5
Put all but butter and salt into the bread machine。
6
COMMENCING ACA BREAD MEAL。
7
Smuggle into smooth noodles, add softened butter and salt, and continue the facial program until the mask is out。
8
Scratch it in the tub and cover it up. House temperature is twice as high。
9
Plot a hole in the surface with a finger, and it's fermenting if the hole does not shrink or fall。
10
The fermented pasta is divided into five equals and rounded up for 15 minutes。
11
The loosely fermented noodles are being taken out separately, venting round, in the oven, fermenting the oven and increasing the humidity with a bowl of hot water。
12
When the noodles are fermented, make Mexican sauce, soften the butter room, mix it with an egg-beater and add sugar powder (not white sugar)。
13
When sugar powder is added, it is distributed to butter with a low-speed electric omelet, and larger。
14
The whole egg fluid is added three times, each time it is added to the whole egg fluid, with an electro-plug until it is fully integrated and then the next full egg fluid is added to the whole egg fluid, and the butter is smooth and smooth。
15
Finally, low powder, evenly mixed with razors。
16
Put the mixed Mexican sauce in the bouquet and put it in the freezer。
17
Make milkshake sauce, soften the cream cheese room, soften it with an electric omelet in the bowl, and then slide it down。
18
Light cream is added to sugar powder or fine sugar, which is distributed to 60% of the omelet by electric force, with a texture but fluid state。
19
Add fresh cream to the cream cheese, then mix it evenly with a hand-beater。
20
The made milkshake sauce was put in a bouquet and put in a freezer。
21
Squeeze Mexican sauce on the waking face。
22
ACA NORTH AMERICAN ELECTRICAL OVEN 180 DEGREES PREHEATING FOR 5 MINUTES, PLACED IN THE OVEN, MID-LEVEL, 180 DEGREES 20 MINUTES。
23
The baked bread is cold。
24
When it cools, it cuts into a well shape on the face of the bread, then squeezes milkshake sauce into the sew open, and then puts a berries on the surface, and then sifts a layer of milk powder on the surface。
25
The finished chart。