Peach fragrance bread
By VicentaLakin
And since I've worked so hard on cooking, it's been a waste of baking, and I feel like I'm not doing so well, so I'm ready to wait for the summer, and I'm going to pick up my baking, and I'm going to do a lot of good things, and I'm going to do it. This week's vacation, I've made a couple of little breads and cake rolls for practice, okay, basics, but I haven't lost anything, but I've never done it before. It's really delicious today. I like to eat walnuts, half a walnut on a piece of bread, and soothed fragrance, so full of milk, and wow, eating me and my little treasures. That's a satisfaction
Recipe Recommendations
- high-gluten flour 200 grams
- eggs 30 grams
- milk 100 grams
- milk powder 8 grams
- butter 45 grams
- sugar 30 grams
- low-gluten flour 70 grams
- salt 2 grams
- yeast 2.5 grams
- milk fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Peach fragrance bread
1
All materials are liquid, except butter and ingredients.
2
Put the powder in the bread bucket.
3
Select the procedure for the eight noodles to automatically wipe the bread machine for 20 minutes.
4
In 20 minutes, stop the bakery and put the butter in.
5
Re-select the procedure for the pasta and continue to rub its face for 20 minutes。
6
It's a nice mask.
7
Once the noodles are covered, the room is warm for an hour.
8
It's 2.5-3 times bigger。
9
Make the fermentation time, make the soufflés: soften the butter in the ingredients to a much softer level than you need to pass out.
10
Add sugar to the ingredients.
11
Then add low powder to the ingredients.
12
Scratch your hands into small particles。
13
Take out the niced noodles, squeeze the air with your hand, round it up, and put it loose for 15 minutes. And then we'll put the loosely stylished noodles in the oven。
14
The oven is placed in a bowl of warm water, and the oven is fermented in the room for about an hour and 10 minutes, which is about 2.5 times the size。
15
Take out the grill and place the cucumbers in the jars on each of the good ones and press them down。
16
The rest of the area is covered with a layer of milk, all of which is smoothed with souffles, and a little hand pressure。
17
The oven is preheated at 180 degrees, and is baked in the upper and lower middle layers for 12 minutes to the surface。
18
Take out the baked bread, cut it in blocks, and put it in the bag when it's cool enough to warm up。