Monroe butter bread
By VicentaLakin
Today's cuisine is bread with dreams and bread with dragon butter。
Recipe Recommendations
- high-gluten flour 500 grams
- Lao Mian 150 grams
- sugar 50 grams
- condensed milk 40 grams
- dry yeast 6 grams
- ice water 230 grams
- light cream 30 grams
- butter 40 grams
- peanut 100 grams
- dark chocolate 80 grams
- Strawberry blueberry appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Monroe butter bread
1
in addition to peanuts and black chocolates, other materials are called re-supply, and the high-pictu10 and pasta mixers are 70 per cent spasmed into butter。
2
Remove the membrane and ferment to 1.5 times the size of the vent。
3
it's split into a 60g one-on-one noodle and a column。
4
Roll up the closings and tighten both ends。
5
THE FERMENTATION BOXES OF UKOEO ARE FERMENTED UP TO 1.5 TIMES LARGER。
6
gobik 80s fireplace model 4th floor, 160 degrees and 13 minutes。
7
The peanut lifts the grill and crushs it into large particles。
8
The side covered with melted black chocolate with peanuts。
9
in the middle of the bread, a mouth is squeezed into the light cream, which is 200 g sugar and 2g into the state of rigidity, squeezed into the bread with strawberry blueberries and frost。