Cow bean bread
By VicentaLakin
Recipe Recommendations
- high powder 150g
- low powder 50g
- milk 55g
- water 50g
- yeast 2g
- salt 1.5G
- white sugar 20g
- butter 20g
- egg liquid appropriate amount
- bean paste appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Cow bean bread
1
Put all but butter into the bakery and start the bakery
2
We'll have soft butter in 20 minutes, and then we'll just keep the meat up to the extension stage, and we'll put on a baker's lid and ferment twice as much
3
The fermented pasta runs in five
4
Shaping into carrot shape. Cover the membranes for 10 minutes
5
It's so loose, it's so thin, it's so wide and narrow
6
The broad one cuts open with a razor and wipes it on the thin. Move! Beans
7
Scroll down from where it's cut off. It looks like a bull horn
8
A well-made horn bag is placed in a gold-free plate, with an oven fermenting at 30-40 degrees 1.5 times the size of the oven and a bowl of hot water to increase humidity
9
Wake-up noodles with egg fluid, oven 170 degrees preheat
10
PUT THE OVEN IN THE PREHEATED ACA NORTH AMERICAN ELECTRIC OVEN, MID-FLOOR, 170 DEGREES, 20 MINUTES OR SO (TIME TEMPERATURE FOR REFERENCE ONLY, ADJUSTED FOR THE TEMPER OF THE OVEN)
11
Roast to get out of the dry。