Tartar bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 100g
- water 100g
- sugar-tolerant yeast 1g
- milk 150g
- eggs one
- sugar 60g
- condensed milk 30g
- salt 3g
- butter 30g
- mashed Taro appropriate amount
- red glutinous rice appropriate amount
- mochi appropriate amount
- cheese slices appropriate amount
- milk fragrance
- roast
- an hour
- senior
Steps for Tartar bread
1
polish species first: flour 100g + yeast 1g + water 100g, mixed evenly to dry flour and sealed in refrigerators for 16 hours。
2
a mixture of polish seed and 150 g milk was removed。
3
polish milk + 310g flour + 1 egg + 60g sugar + 30g milk blend。
4
Start rubbing your face。
5
slipped pasta +3g salt +30g softened butter continues to rub。
6
Scratch the membrane and seal it up to twice as big。
7
Blood rice, potatoes, mashed potatoes and cheese chips were all divided into 16 pieces。
8
When the face is fermented, press pressure exhaust with gloves。
9
Cut into 16 small noodles。
10
Each of the noodles is covered with blood rice, potatoes, cheese chips, mashed potatoes, and is later closed down。
11
Breads are prepared with a layer of oil, which can be prepared and taken off。
12
A second fermentation of 20 minutes and a surface brush of liquid mixed with milk and honey, or egg fluid。
13
The oven is preheated, the bread is placed in the middle layer at 175 degrees up and down, and it is baked for 20-25 minutes, and it is about to be painted with tin paper。
14
Out of the oven。
15
A bite of sweet soft and silky bread。
16
The finished chart。