Flutterball bread
By VicentaLakin
Eight inches
Recipe Recommendations
- high-gluten flour 300 grams
- dry yeast 3 grams
- salt 5 grams
- fine sugar 30 grams
- milk 80 grams
- light cream 100 grams
- whole egg liquid 55 grams
- the cranberry 30 grams
- butter 15 grams
- coconut 45 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Flutterball bread
1
The material is ready, the cranberry cut-off is available。
2
All the pasta material was put into the bread machine。
3
Just rub out the relatively thin film
4
After rolling round, basic fermentation takes about 60 minutes。
5
And this is when you start doing the internals: the lunar butter and fine sugar melt。
6
Just add other internal materials to the mix
7
The fermented pasta is split into five pieces and rolled for 15 minutes。
8
Scratch the face, turn it over, close to two-thirds into thin strips, and the rest into a proper amount of coconut pie
9
Fold right and left in the middle and roll up
10
Scroll up and gather the two sides. Don't let the roll go too long
11
It's in the fermentation of the fermentation finals
12
fermented to an eight-point surface with a little milk。
13
It's 170 below the oven, 20 minutes or so
14
Come out of the oven and let it cool