Lion bread
By VicentaLakin
It's been a long time since I've been home for three days, and today is nothing. I've been working so hard lately, I don't even have any good ideas. I want to go home and sleep. I'm sorry I didn't give my family something to eat for three days, but today I'll pick a simple, delicious, fun breakfast tomorrow
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- yeast 3 grams
- sugar 25 grams
- eggs 25 grams
- milk 90 grams
- light cream 60 grams
- butter 25 grams
- salt 3 grams
- milk fragrance
- roast
- several hours
- simple
Steps for Lion bread
1
When all materials other than butter were placed together and covered in a noodle, softening butter continued to remove the noodle。
2
Put the noodles in the basin, ferment twice as big in the warm, and press a hole with your finger on the face, without falling。
3
The noodles are divided into 40 grams, six of which are loose for 15 minutes。
4
Split the rest into 48 small ones.
5
Take a sheet of bread, put loosely in the middle, put eight small groups around, and have a second fermentation。
6
Up to 1.5 times, the surface is brushed with egg fluid。
7
A preheating oven of 180 degrees in about 15 minutes。
8
Once the bread is dry, then with melted chocolate, paint the lion's face organ。