Flaming Dragon Cream Butterfly Creaming Bread

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Food items and early Polish seeds。

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Early fruit-skin cream: a small piece of fruit-skin cut from a heart-fired dragon fruit, an emulsion filtered from home-made yogurt, and a squeezing machine。

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The Polish seed follows: 138 grams of fruit-skin milk (which can also be used for water or milk, 120 grams of high-strength flour and 1.2 gram of yeast are placed in the basin。

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The fermentation of the fermentation in warm and humid areas is balanced with chopsticks; it can also be done in the first night, frozen in the fridge and fermented over the night, and removed for use in the morning。

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The fermentation to a significant increase in volume, with many bubbles on the surface, provokes gas holes and long laces。

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All the materials of the main group, except butter, and the Polish scavengers are mixed into the bread machine and the face rubs are activated。

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Sweat it and add soft butter. Go on。

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There's no need to rub the membrane out of this bread, and you can grab a noodle, and you'll be able to open a flexed membrane。

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Without fermentation, the fermentation is divided directly into 18 small noodles, rolled round, covered with a shampoo, and set for 10 to 15 minutes; 10 more have been added to the grill。

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Takes a noodle, twilights into a circle, with a razor in the shape of the chart, cut open to six large, one small seven pieces。

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Start by working on the right: Turn the 2nd face to the left, then close the 1st and 3rd face to the middle, respectively, and squeeze the corner gently, as shown in the figure。

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Then you put the folded 2 on the top of the 1st and 3rd, and half the bow is ready。

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In the same way, the half of the bow on the left。

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Butterflies on both sides are ready, and they finally pick up the small plate number four and fold it down。

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Strangling the mouth on the back, a beautiful butterfly is made; it's more complicated to look at it, but it's very simple to do it over and over again; try it。

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In turn, it is fermented in a warm and wet place in a non-gluceous dish; this form of bread is not fermented twice as big, but only twice or slightly more。

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(b) Take out the grill, sift a small amount of dry powder, and decorate the bow tie with two knives; and also press the pre-heat oven 175 degrees above and 190 degrees below。

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Send it to the middle of the oven, at the same temperature and bake it for about 20-25 minutes。

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Get out of the oven, lift up the grill and shake it down, and then put the bread on the grill and dry it up until it warms。

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Look pink, soft inside。

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Soft and cute

1. There is no fruit-coated milk, either with fresh water or milk, and approximately 20 grams are set aside, with flexibility depending on the dry wetness of the face. Bread made from Poland, which is more nuanced and softened, and which also slows the ageing period and leaves it soft for three days; family members who want to save themselves can combine the Polish species with the main group in a direct and face-to-face manner, without the need for fermentation when it is made. 3 - Milk flour, low-banded flour and black wheat flour are designed to make the bread taste softer and more nutritious; of course, it can be made of all of them. The temperature of the oven varies from one home to another. During the bakery, more attention is paid to the colour of the bread so that it is not baked; the specific temperature and time of the oven is adjusted to the actual conditions of the oven used。