Flamingo creamed flute bread
By VicentaLakin
The little fairy's breakfast — the pink girl's heart — really loves the bread made out of red-heart dragon nuts. It's so high, it looks pink, it's particularly attractive. When the bread meets the flamingo, the pink girl's heart meets the glamorous red of the flamingo, the girl's heart is really going to burst... Happy New Year
Recipe Recommendations
- high powder 300 grams
- milk powder 25 grams
- sugar 40 grams
- yeast 4 grams
- salt 3 grams
- pitaya juice 110 grams
- eggs a
- iced light cream 40 grams
- frozen milk 30 grams
- butter 25 grams
- chocolate pieces appropriate amount
- low-gluten flour 25 grams
- powdered sugar 15 grams
- light cream 150 grams
- coconut a little
- sweetening
- roast
- several hours
- senior
Steps for Flamingo creamed flute bread
1
We'll start with soufflé, and 20 grams of butter for soufflé melts into liquids。
2
Prepare 25 grams of flour and 15 grams of sugar。
3
Add butter, evenly mixed。
4
In granular form, to be used。
5
Free cream 150 grams plus 10 grams of sugar, ready for use。
6
Get ready to fire dragon nuts。
7
Frozen nuts cut into small pieces and made juice with a juicer。
8
Get 110 grams of dragon juice。
9
With the exception of butter, all the main material is placed in a bread-crumb, which opens the roof of the bread-crumb。
10
Bread machine selection and face program, covered and covered for 15 minutes。
11
At the end of the time, add soft butter。
12
The bakery machine re-selects the face and sets the time for 15 minutes, rubs the face again, repeats this step twice, the whole face-scratching procedure is four times (plus the one before the butter) and the number of face-scratches is adjusted to the condition of the face-scratches。
13
At the end of the procedure, it is sufficient to remove a thin and flexible mural from the face-to-face check。
14
Without fermentation, the noodles are divided directly into 6 equals, with rounding and 20 minutes of cooling in the membranes。
15
When the static is complete, a noodle is removed and the tongue grows。
16
Turn over, sort out the shape, roll up and down。
17
Good roll。
18
In turn, it was completely organized and again covered with a 20-minute cool room。
19
At the end of the time, take out a noodle。
20
Grow up and grow as long as possible。
21
From top to bottom, the edge is thin。
22
Collapse shapes。
23
Put it in the oven。
24
In unopened ovens, a bowl of open water (100 degrees) is used for fermentation (at 35 degrees and 85 per cent humidity), which lasts about 60 minutes and is two to three times larger。
25
fermented bread makes an embryo。
26
The surface is covered with soufflés and coconuts。
27
The oven is pre-heated, the bakery is placed in the middle of the oven, with 170 degrees of fire up and down, 10 minutes of roasting, with tin paper and 15 minutes of roasting。
28
Out of the oven。
29
When the bread is cold, it is cut open in the middle, squeezed on the cream, put chocolate on the surface and squeezed on the cream。
30
Okay, nice and delicious。
31
The finished chart。
32
The finished chart。
33
The finished chart。
34
The finished chart。
35
The finished chart。
36
The finished chart。