Taste loaf
By VicentaLakin
Recipe Recommendations
- dough material appropriate amount
- high-gluten flour 300 grams
- fine sugar 20 grams
- salt 3 grams
- dry yeast 3 grams
- water 130 grams
- milk 60 grams
- butter 20 grams
- stuffing material appropriate amount
- Steamed taro 200 grams
- light cream 20 grams
- meat floss appropriate amount
- surface decoration appropriate amount
- mozzarella cheese appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Taste loaf
1
Material ready, butter softened。
2
The whole of the pasta, except for butter, is placed on the face of the bakery, first liquid, then solid。
3
Softened butter continues to be rubbing when it is formed。
4
It's enough to draw out a thinner film, rather than a lasagna。
5
The circle room fermented for 40 minutes to double。
6
Six. Combine the clay material
7
It's split into three pieces. It's 15 minutes of dysentery
8
It's 25*35 rectangular, flipped over and pressed to the bottom。
9
Scratch a proper amount of tarp, lay a pine and leave the edge white。
10
From top to bottom, tighten the bottom and the ends
11
fermented in the school cook ' s 5,400 dishes, fermented 35 degrees in the Patrick oven and fermented about 50 minutes。
12
The fermented bread is covered with milk and a proper amount of masulilla cheese。
13
The 5,400th floor of the Plattrid oven, 200 degrees 15-20 minutes, covered with tin paper according to the top colour, flashes up。
14
It's cooler on the net。Taste loaf Make Tips
There's no Masurira left, brush some egg fluid。