Japanese fragrance
By VicentaLakin
Once upon a time, the red bread -- the fragrance of the lactose bread, the fragrance of the bread, was really good. The bread tissue is so delicate and soft that it can be eaten with hand-to-hand torn, and the scent of silk spreads through the nose, gnawing people's appetites, softness, sweetness, and delicious, especially for small partners who like milking。
Recipe Recommendations
- high-gluten flour 200g
- milk 135G
- condensed milk 15g
- butter 20g
- fine sugar 20g
- sugar-tolerant yeast 3g
- salt 2g
- dried cranberries appropriate amount
- rum appropriate amount
- Moisture-proof powdered sugar a little
- milk fragrance
- baking
- several hours
- ordinary
Steps for Japanese fragrance
1
Get all the food ready。
2
ALL PASTA MATERIALS, EXCEPT BUTTER, ARE PLACED IN THE BREAD-CRUMBS, SETTING UP THE IMAX PROGRAM. (LITTLE SUGAR, HIGH SUGAR YEAST DIAGONAL PLACEMENT)
3
CUT OUT THE NOODLE INTO SMALL PIECES OR CUT INTO SMALL PIECES WITH SCISSORS, AND PUT SOFT BUTTER IN THE BREAD DRUMS AND THEN PUT IT BACK IN THE BREAD MACHINE, SETTING UP ANOTHER MIX PROGRAM。
4
We take a small piece of pasta with our fingers, with a strong non-breakable film, and that's the full stage。
5
The face is smooth and polished, and once removed from the bakery, it can simply close in two groups。
6
fermentation of smooth noodles into the basin covers to the extent that they are twice as large。
7
The butter and milk in the coating material are placed in a small bowl and the insulated water melts into refined milk sauce。
8
The cranberry dry is soft with rum, and the anode mold needs a thin butter inside the mold, which is not needed without the mold。
9
Soft cranberry drys dry with kitchen paper。
10
A small amount of flour was inserted into the flour with a finger, and it was done with instant fermentation that did not collapse and did not shrink。
11
The noodles remove light pressure exhausts and then relax for 10 minutes。
12
Put the noodle on the square。
13
Cut into four equals, four long strips。
14
Every piece is painted with a salsa. ♪ Don't finish it all, leave a little bit of the surface ♪
15
And then a stack of each and every one of them。
16
And cut it into eight pieces。
17
The 8-piece patches were mounted vertically with chimneys inside the mould。
18
A little milking on the surface, and then a membrane seal for secondary fermentation。
19
When the fermentation is twice as large, all the remaining refined milk is painted on the surface and the cranberry is dried。
20
The oven was preheated at 170 degrees and 180 degrees, and the mould was placed in the lower middle level for about 20-25 minutes. (Looks like a color adjustment for roasting time. I'm not sure
21
When you're baked, you take it out, it cools off, it's cold enough to keep it under seal, and you put a thin sluice-proof sugar powder on the surface before you eat it, and we'll give our lactating bread a better color。
22
The finished photo
23
The finished photoJapanese fragrance Make Tips
1. The surface does not have to be dried with cranberry, which can be changed as it pleases, either raisins, peanuts or almonds. 2. The surface cranberry dry can also be soaked without rum, which is chosen at the discretion of the individual and can be duly extended by five minutes if a soft cranberry dry is used. 3. The chimney mold here is seven inches short and without which the mould can be modulated properly. 4. Beware during the baking process of opening the door and adding a tin sheet of paper at the desired colour. 5. For each oven ' s temper, it is necessary to find out for itself, and the data for the oven are for reference purposes only。