♪ Home to the Great Lakes ♪
By VicentaLakin
A recipe was searched online, and it was easier not to scratch the murals. It smells good when it's out of the oven, without the noise of ordinary bread, with a strong mouth, lots of nuts, low-nutrient sugar and hunger on weekends。
Recipe Recommendations
- high-gluten flour 500G
- sugar-tolerant yeast 5g
- eggs 2 only
- corn oil 40g
- milk 220g
- white sugar 25g
- salt 3g
- pumpkin seeds appropriate amount
- walnut appropriate amount
- raisins appropriate amount
- red dates appropriate amount
- black sesame appropriate amount
- egg liquid
- sweet fragrance
- roast
- several hours
- senior
Steps for ♪ Home to the Great Lakes ♪
1
In the order of liquids and powder, the food is placed in the inside of the bread drum, the salt and sugar are placed in the corner, the yeast are buried in flour and made of flour, and hair is suspended for 10 minutes。
2
Go on with a face rub, and the large bar doesn't have to remove the muzzle。
3
It's been fermented twice as big as it is in a preservation box。
4
The fermented pasta takes out the rinsed exhaust, split in two。
5
Take a swarm and grow a square。
6
All kinds of nuts are prepared for pre-cooking, half of them on the face, leaving a gap。
7
Roll up。
8
All done. Put it in the grill for fermentation。
9
It's fermented well, how big is it。
10
Use a sharp knife to slash the surface and brush the yolk。
11
Spray the black sesame。
12
Put it in a pre-heated oven, mid-level, with 160 degrees and 40 minutes of fire. Observe tin paper in time。
13
Slice up, stammer up and eat。