A cranberry lace
By VicentaLakin
Recipe Recommendations
- Queen's gluten flour 175g
- yeast 1g
- milk
- sugar 5g
- high powder 75g
- milk powder 8g
- whole egg liquid 35g
- salt 1g
- the cranberry 30g
- butter 20g
- sweetening
- roast
- several hours
- simple
Steps for A cranberry lace
1
china: 175 g of high-strength powder, 1g of yeast, 5g of sugar, 115 g of milk and noodles, frozen overnight in refrigerators. not more than 24 hours
2
main noodles: 75g high powder, 8g milk powder, 25g sugar, 1g salt, 35g whole egg fluid, 35g milk, 3g yeast. add 20 grams of butter after rinsing the chinese with the main noodle。
3
It's a full-blown noodle, that's where it pulls out the mural
4
the fermentation was twice as large, with 30 g of cranberry dry, unsealed for 15 minutes and divided into 15。
5
Open, roll up, strip。
6
Three pairs of braids, not too tight。
7
Make it all up。
8
Cover the membrane fermentation, brush the egg fluid。
9
The oven is preheated at 175 degrees and baked in the middle for 20 minutes。
10
The tissues are soft, the milk smells good。