Butterflies on bread
By VicentaLakin
I'll tell you in detail, sweet and soft, learn not to buy
Recipe Recommendations
- Soft wind toast powder 220 grams
- butter 20 grams
- purple sweet potato powder 3 grams
- dry yeast 3 grams
- salt 3 grams
- fine sugar 40 grams
- milk 100 grams
- egg liquid 30 grams
- sweetening
- roast
- half an hour
- senior
Steps for Butterflies on bread
1
Toast powder, fine sugar, egg fluid, salt, butter and milk are poured into the scavenging tank, the dry yeast is placed at the top and the rubles are activated because the weather is hot and the milk and egg fluid are to be refrigerated and then used。
2
It's enough to rub the face in a membrane state, so the bread in such a condition is soft, especially when it's fermented once。
3
With one third of the flour added to the flour, the colour of the potato powder is easily changed after high temperatures, so two drops of red velvet have been added to the past and the bread made is better。
4
On average, white and pink noodles are divided into six small ones, covered with flavoured film and frozen during hot weather。
5
take out two of the white noodles, fold them into a circle of 12 cm in diameter, a round of 9 cm in pink, and cover them with pink on the white ones, with light pressure. cut two mouths with a knife below the middle line, then cut one on it and divide the rest into six。
6
Three patches on both sides of the right and the left, pick up the middle one, tie the two sides together, cover the middle, and prepare both。
7
Cover up the lower side, and the extra ones are on the bottom of the face, and the nice bows are organized and fermented in warm places, about 1.5 times the size。
8
It's a fermented face, with a nice drum, 180 degrees preheating on the oven and down the tube, about 20 minutes in the middle, eight minutes to cover with tin paper to prevent overfire, and then take it out for cool。