Jelly apricot
By VicentaLakin
Recipe Recommendations
- high powder 200g
- white sugar 30g
- salt 2g
- dry yeast 4g
- butter 10g
- milk powder 20g
- eggs a
- blackcurrant jam appropriate amount
- almond slices appropriate amount
- water appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Jelly apricot
1
Raw materials。
2
Flour, sugar, salt, milk powder, dry yeast, two-thirds of all egg fluid, with appropriate quantities of water put into the baker, with 20 minutes of face rubbing. (Salts and yeasts are placed at the opposite of the baker to prevent mixing to inhibit fermentation)
3
When it was twitched, it opened the noodles with the right hand, which was not yet able to pull out the film。
4
Add butter and keep rubbing for 20 minutes。
5
Flour rolls to expansion。
6
Dryed noodles, room warm fermented。
7
The fermentation is twice as large and the pressure on the finger does not collapse or bounce。
8
The fermented pasta is divided into nine pieces, the exhaust is round, and the fermentation is 15 minutes in the middle。
9
It's like an elliptical face。
10
Side direction rolls up strips。
11
Put tin paper on the grill and put in the plastic face。
12
Finally, it fermented twice as big。
13
fermented noodles。
14
Take a little bowl of black gallons of jam and turn a little water into thick juice。
15
Brush the jam on the noodles。
16
Another third of the remaining full egg fluid。
17
And finally, an almond chip。
18
The oven is 180° preheat for 10 minutes, the dish is put in, 180° bake for 15 minutes。
19
The baked bread is cold。