Recipe: Fresh milk cherry soft European

Home Cooking Recipe: Fresh milk cherry soft European

Notes:

Dip the cherry jam and cherry fruit into the dough, full of fruity bread.

Ingredients:

Steps:

  1. Home Cooking Recipe: All materials except butter cherry fruit are mixed evenly and expanded to the point. Add butter and continue to the full stage of pulling out the film.

    All materials except butter cherry fruit are mixed evenly and expanded to the point. Add butter and continue to the full stage of pulling out the film.

  2. Home Cooking Recipe: Sour cherries (slightly boiled with sugar and water, let cool), dipped in water, cut into small pieces, and put in the dough.

    Sour cherries (slightly boiled with sugar and water, let cool), dipped in water, cut into small pieces, and put in the dough.

  3. Home Cooking Recipe: This is the state of good base fermentation.

    This is the state of good base fermentation.

  4. Home Cooking Recipe: The dough was divided into 5 parts and the exhaust was rounded and slack.

    The dough was divided into 5 parts and the exhaust was rounded and slack.

  5. Home Cooking Recipe: Take a dough and pry it down from the bottom.

    Take a dough and pry it down from the bottom.

  6. Home Cooking Recipe: Then open to the upper left corner.

    Then open to the upper left corner.

  7. Home Cooking Recipe: Finally, pry open to the upper right corner to give the dough a uniform three corners. The middle part is covered with cherry jam.

    Finally, pry open to the upper right corner to give the dough a uniform three corners. The middle part is covered with cherry jam.

  8. Home Cooking Recipe: Pull up the first corner.

    Pull up the first corner.

  9. Home Cooking Recipe: Pull up the second corner, fold it inward, press it against the first foot, and close the mouth down under the dough.

    Pull up the second corner, fold it inward, press it against the first foot, and close the mouth down under the dough.

  10. Home Cooking Recipe: Pull up the third corner and fold it inside to press it over the second corner.

    Pull up the third corner and fold it inside to press it over the second corner.

  11. Home Cooking Recipe: Finally, fold the first corner, press it on the third corner, and wrap it tightly. Finish the dough, paying the tail of the corner down and pressing it under the dough (otherwise the fermentation will burst)

    Finally, fold the first corner, press it on the third corner, and wrap it tightly. Finish the dough, paying the tail of the corner down and pressing it under the dough (otherwise the fermentation will burst)

  12. Home Cooking Recipe: The remaining dough is shaped well, coded on a baking sheet, and the surface is sifted with flour. The warm and humid place is finally fermented.

    The remaining dough is shaped well, coded on a baking sheet, and the surface is sifted with flour. The warm and humid place is finally fermented.

  13. Home Cooking Recipe: At the end of the fermentation, preheat the oven at 180 ° C for 18-20 minutes.

    At the end of the fermentation, preheat the oven at 180 ° C for 18-20 minutes.

Tips:

1. The room temperature is high in summer, and the milk of the dough is refrigerated. The dough can be fermented at room temperature or refrigerated. Low temperature overnight refrigerated fermentation is recommended. Long-term fermentation can fully induce the aroma of the flour, and it is not easy to ferment excessively. 2. The middle part of the baked bread does not have so much jam, and it is added later.


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