It's been a long time
By VicentaLakin
It's been a very hot red bread. It's kind of cute and funny, and it's easy to do it. It's so sweet and soft. That's right. Get an 8-inch non-clubber mold。
Recipe Recommendations
- high-gluten flour 260g
- whole egg liquid 55g
- light cream 60g
- milk 90g
- cream cheese 18g
- zero-calorie sugar 30g
- butter 20g
- sugar-tolerant yeast 4g
- honey red bean appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for It's been a long time
1
Prepare the food you need。
2
Noodle materials other than butter were poured into the mixer of the cook ' s machine, hitting the thick membrane。
3
Add softened butter to the room at a slow pace, allowing the butter to be slowly integrated with the noodles and then boosting the speed to a solid and flexible film。
4
Slip the dough, put it in the fermenter box, put it in the steam oven, set 25 degrees of fermentation for 60 minutes。
5
The fermented noodles are divided into three, rounded and loose for 20 minutes。
6
Grow the face of the face, turn the face down。
7
One third of it is covered with honey beans。
8
The rest of the position is broken into strips。
9
From top to bottom, keep your mouth shut。
10
All set and put in the mold。
11
Send it to the steam oven, 35 degrees fermenting for about 40 minutes。
12
When the fermentation is completed, a layer of milk is softly painted on the surface。
13
It is then sent back to the pre-heated steam oven with a full-blown pattern of 170 degrees and 25 minutes。
14
Upon completion of the roasting, the oven will be demoldered and then sealed and preserved。It's been a long time Make Tips
1. The volume of liquids should be adjusted to the flour, the environmental humidity and the degree of self-control available. 2. The butter room should be softened, not hard or liquid。