Pineapple bag
By VicentaLakin
I made an egg toast for my husband last week, and I didn't say what it felt like to have the same breakfast. Next week he'll be very tired and can't make toast, so he made pineapple buns for breakfast. It's called a fragrance when it comes out. I swallowed two first and lunch one more, huh? This bread is perfect for summer breakfast, and you're never going to say, "You just got up and you can't eat."
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Pineapple bag
1
125 grams of flour, 125 grams of milk evenly mixed, and the fire boiled into a cold
2
2 Primary liquid before solids are placed in bread drums, starting the baker until completion stage for basic fermentation
3
Three base fermented noodles
4
Four of them split their hairballs into 16 equal sizes, exhausting round and covering them with laxity. Fifteen minutes
5
5 makes 45 grams of pineapple-free cream, 40 grams of white sugar, and 70 grams of yellow powder
6
After softening the salt-free cream room, the sugar and yolk were added, and the hair was loose
7
And seven with low powder and rubber razors
8
pineapple pasta is made
9
Nine pineapple rolls again
10
Ten rolls of noodles just put it on a tarp-painted grill, then press the pineapple ball over the face
11
The pineapple sprouts were put in the oven for the final fermentation
12
12 fermented noodles, smooth yolk on the surface
13
The 13th oven is about 180 degrees and 18 minutes