Raspberry jam bread
By VicentaLakin
There's still a few berry jam left, and I thought I'd give it up once the first roll of jam rolls is done, because it won't get too much jam, and the extra jam will get squeezed out and throw a piece of it. The jam is in the skin, wrap it up, and eventually the rolls look better, though not much pie
Recipe Recommendations
- high-gluten flour 200 grams
- egg liquid 20 grams
- honey 30 grams
- salt 2 grams
- fresh yeast 9 grams
- milk 110 grams
- butter 20 grams
- raspberry jam appropriate amount
Steps for Raspberry jam bread
1
Materials: 200 grams of high powder, 20 grams of egg fluid, 30 grams of honey, 2 grams of salt, 9 grams of fresh yeast, 110 grams of milk, 20 grams of butter, appropriate amount of strawberry jam。
2
All raw materials, except butter and jam, are placed in a bakery, start and face program。
3
The butter will be added in 15 minutes and the face-to-face procedure will be used again。
4
I'll rip the face out。
5
Roll round, put in a big bowl for basic fermentation。
6
The face is twice as big as the head, and the fermentation is over。
7
Split it into four pieces and roll it for 15 minutes。
8
Put the pasta in a circle and put it in an appropriate amount of jam。
9
Close the edge, hold tight。
10
Close the door and discharge into the oven and ferment twice as large。
11
Brush an egg fluid on the bread's face, soak sesame。
12
The preheated oven is preheated at 180 degrees and the upper and lower middle level is roasted for about 20 minutes。
13
The surface is yellow, out of the oven。Raspberry jam bread Make Tips
The bread can be made at will and the mouth must be squeezed to prevent leakage. Baking times and firepower need to be adapted to the actual situation。