Eggs, yogurt
By VicentaLakin
To make bread, it's a hard thing for a lot of people, but instead, you make buns, and you make bread, and it's much better than buying. At first, learning to bake for the sake of a healthier family, they practiced over and over again at home and learned a few lessons that could be shared. In order to make bread, it is soft and lasagna, and the flour is indistinguishable。
Recipe Recommendations
- high-gluten flour 350 grams
- milk 35 grams
- egg yolk of 2
- white sugar 50 grams
- milk powder 10 grams
- water 116 grams
- yeast powder 3 grams
- butter 3 grams
- salt 3 grams
- black sesame appropriate amount
- egg liquid appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Eggs, yogurt
1
All the materials, except butter, are ploughed in the bread-crumbs, then ploughed in butter, and there are thin membranes in hand。
2
It's fine, it's nice, it's nice, it's nice, it's warm, it's fermented twice as big and it doesn't collapse with a hole in the middle。
3
It's not working until it's covered with a wet-clothed train to keep the membranes loose, or it's very flexible。
4
Scratch the face in the form of a drop of water and a triangle in the form of a crutches, so that it can become a good-looking horn roll。
5
From the bottom up, it turns into a nice little horn, which is repeated until all the noodles are fully operated。
6
Wash the dishes clean and dry, put all the good bread on it and put it in the oven for a double fermentation。
7
Put on a second fermented bread and brush the egg fluid. The egg fluid is the whole egg in the bowl, and the mix is even, so the color is better。
8
With black sesame, the oven heats up by 200 degrees for five minutes and is made of 180 degrees for 20 minutes. Because a small bakery does not take too long, it is dry and it affects softness。
9
It's particularly soft when it's out, it's sealed and it's cold and it's not hard, it's delicious。
10
It's great for breakfast or extra meals。
11
The finished product。Eggs, yogurt Make Tips
One, making bread pasta and ingredients is more critical, and it is more tiring to make itself without a bakery or hand-stamping. Two, making bread is similar to making buns, and secondary fermentation must not be omitted, affecting the softness of bread。