Jellyen Reba
By VicentaLakin
Although the amount of sugar has been reduced, the bread is still very sweet with a lot of raisins and black gallons. Fifty per cent of the volume of water, the hard and hard-pressed face of the noodles, and the cheapest look of the chefs, made the noodles a little softer after one night of cooling。
Recipe Recommendations
- sweetening
- roast
- a day
- senior
Steps for Jellyen Reba
1
The raisins are cleaned and dried with kitchen paper. walnut baked。
2
Materials: 120 grams of milk, 160 grams of eggs, 70 grams of cream, 7 grams of salt, 70 grams of white sugar, 700 grams of barbed flour and 5 grams of sugary yeast put into the face barrel. Note: Softened butter of 40 grams will wait for flour to come in。
3
The chef's minimum is slow. The amount of water is low and the noodles are hard to form。
4
Butter liquefied into the noodles and felt the chef's chances were easier。
5
Don't think about the diaphragm. It's not easy for the membrane to shine。
6
The surface is sprayed with some water for one night in a conservatory bag. The next day, it's about half an hour。
7
They are divided into three。
8
Round。
9
Let's go。
10
A rectangular slice of 25 cm wide and approximately 30 cm long. It's hard to be patient。
11
It's full of raisins, black gallons, ripe walnuts and squeezing with hands. Three or four centimetres at the bottom are not dry。
12
At the bottom you can brush some water for paste。
13
Roll it up, keep it tight。
14
It is covered with wet towels and fermented on the surface of Leba. The cutter cuts out the same mouth。
15
On the surface。
16
T60S STOVE PREHEAT 160 DEGREES FOR 25 MINUTES, AND THORIUM FOR 5 MINUTES。
17
Slice for consumption, strong mouth. The nuts are full, the energy is full。