Apricot bread
By VicentaLakin
In the subway, he held her hand. He and she are better than who's hands. Their kids did the same thing that attracted me. I saw his hands clearly rough, but her hands were smooth. And she looked at her hands with a smile full of glamour, a hand comparable to that of a maiden, full of light, and she could see happiness and satisfaction. When she was young, she must have done nothing. He took good care of her. She's holding his arms and her face of happiness. He held her hand in his hand and could see that they were in love. After a while, he took a bread out of the bag, half the petal to her. She shakes her head and smiles over it. He looked at her, listening to him, saying that you weren't the favorite when you were young. She answered, and now I think that they've probably been doing this all along, eating together, sitting together, holding hands, though in crowded subways, but their happiness and well-being make me feel like they're somewhere else, from where I can see it, blowing the waves。
Recipe Recommendations
- high-gluten flour 400g
- low-gluten flour 100g
- eggs 75g
- milk 80g
- scalding seeds 50g
- dry yeast 6G
- water 180G
- butter 50g
- red bean paste 300g
- guacamole appropriate amount
- almond slices appropriate amount
- salt 6G
- slightly spicy
- baking
- several hours
- senior
Steps for Apricot bread

1
Turns out frozen noodles。
2
Pack in red bean pie。
3
three folds of the noodles and presses to 0.8 cm。
4
split the noodles into 120 g each。
5
Twisted the noodles。
6
Wraps the noodles into an eight-word shape。
7
Put in the mould at 30°C, 80% humidity and 40 minutes fermentation。
8
When it's fermented, brush the egg fluid on the surface。
9
Squeeze on Mexican sauce, put on almond chips。
10
Put it in the oven, 180°C above, 210°C down, and bake for 20 minutes。