Cricket bread
By VicentaLakin
Recipe Recommendations
- high powder 320 grams
- white granulated sugar 30 grams
- whole egg liquid 50 grams
- fresh yeast 9 grams
- salt 3 grams
- milk powder 10 grams
- milk
- butter 30 grams
- powdered sugar 30 grams
- low powder 145 grams
- purple sweet potato powder 5-8 grams
- Moisture-proof powdered sugar appropriate amount
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Cricket bread
1
When materials other than butter were placed in a cook ' s machine mixer, when they were rubbed into a thick film, when butter was added to it, the snack pack did not actually impose a muzzle, and I let it out。
2
After basic fermentation, the noodle vents are split into small noodles with grams based on the size of the paper tort. About 60-80 grams。
3
The skin of the surface is made softly, the butter room is softened, the sugar powdered egg-pumper is distributed to the white colour, the whole egg fluid is added in stages, and the low powder and the purple potato powder are mixed early into the butter and mixed into the butter, which is approximately 40-60 grams in size, depending on the size of the flounder, using the oil paper to make the small noodle in a bit of form。
4
Cover the face of the noodles and make two rounds。
5
I PUT TWO IN THE OVEN AND FERMENTED DIRECTLY. THE OVEN MODEL IS A BEAUTIFUL FIRST-TIME OVEN. THE OVEN CONTAINS A PRE-SET FERMENTATION FUNCTION, TEMPERATURE 35 DEGREES AND A GLASS OF WARM WATER IN THE OVEN. THIS OVEN IS A 35-LITRE DESIGN. THE INNER SPACE OF THE BOX IS LARGE, WITH THE UPPER AND LOWER U-TYPE TUBES AND HOT WATER IN THE MIDDLE。
6
Two to two times the size of the fermentation, and the skin on the surface is naturally split。
7
The oven is 160 degrees and is baked for 18-22 minutes, with the temperature and timing adjusted to the size of the mould and the face of the face, as appropriate。