Jam and bread
This is a bread made last year. I accidentally ran out of egg liquid. I brushed a little water on the bread germ, and the finished product was good.When adding milk or water, it is best to reserve about 10-20 grams, and increase or decrease the water content according to the water absorption of the dough.Place the wrapped dough with the mouth closed downward.
Step 1 . Pour all the ingredients except butter into the bread bucket, and mix the noodles with oil method.
Step 2 . Round the dough, cover it with plastic wrap and ferment in a warm place.
Step 3 . Fermented dough (poke a hole with your finger dipped in a little dry powder, and the hole will not shrink or collapse)
Step 4 . Take out the fermented dough and divide it into 9 equal parts.
Step 5 . Take a dough, knead it, flatten it, and wrap it with a spoonful of jam.
Step 6 . Wrap them in turn, open them in a baking pan at intervals, cover them with fresh-keeping film and ferment them twice.
Step 7 . Brush a little water on the fermented dough (there is no egg liquid)
Step 8 . Preheat the oven. 180 ° middle layer for 15-18 minutes (covered with tin foil after coloring)
Step 9 . Take a picture in the sun.
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