A milk-fruit bag
By VicentaLakin
It's so delicious! It's not so hard to make a milk fragrance bag
Recipe Recommendations
- Japanese toast flour
- milk powder 20g
- eggs one
- light cream 50g
- condensed milk 10g
- milk 135G
- cream cheese 18g
- fine sugar 30g
- butter 20g
- sugar-tolerant yeast 4g
- salt 1g
- milk fragrance
- baking
- several hours
- ordinary
Steps for A milk-fruit bag
1
Get all the food ready。
2
With the exception of butter, all pasta foods are placed in the chef ' s face bucket, the cook ' s machine is activated, the material is mixed at a low speed, and then, at a slightly higher rate, the noodle is hit to the state of the thick film。
3
Add softened butter and continue to tear out stronger, transparent film。
4
Slip it in the fermenter box, 25 degrees to two times the fermentation。
5
A simple exhaust is divided into an average of nine copies, which is quickly collected and placed in a fermentation box for 15 minutes。
6
Take out a nice, loose face。
7
Turning over, running over, pulling gently into a rectangle。
8
Scroll from top to bottom into long bars。
9
The interface is down, set in sequence, preferably in one direction。
10
The oven is fermented at 38 degrees to 1.5 - 2 times the size of the surface, which can be slowly repulsed with a light finger and which can then be brushed with a full egg fluid。
11
It was finally put in a pre-heated oven and the oven was baked about 180 degrees for 18 minutes。
12
Get out of the oven and get rid of it。A milk-fruit bag Make Tips
Flour brands vary, and water intakes vary, and liquids are adjusted to the facial state and made for the first time, preferably with a few liquids. The temperature difference for each oven varies, and the time temperature given in the formulation is for reference purposes only, adjusted as appropriate. 3. All egg fluids painted on the surface should preferably be sifted through the net。