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I’ve been obsessing over bread lately so I’m gonna start baking different kinds of breads!! This loaf was soooo soft! I don’t like the little dent in the middle… but other than that great start for my first home loaf!! 🥰🍞
I find it easier to weight my ingredients rather than using measuring cups to make sure I absolutely have the right measurements!!
Tangzhong
✨ 20g Flour
✨ 27g Water
✨ 60g Milk
Yeast mixture
✨ 10g Instant Yeast
✨ 20g Water
Dough
✨ Tangzhong
✨ Yeast mixture
✨ 380g Flour
✨ 60g Sugar
✨ 3g Salt
✨ 130g Milk
✨ 1 Egg
✨ 3 tbsp Butter ( softened )
Egg Wash
✨ 1 Egg
✨ 20g Milk
💥 In a pan, mix Tangzhong ingredients together, cook until it thickens! Set aside
💥 In a separate bowl mix yeast and water!
💥 Add all dough ingredients ( except the butter ) into a mixer along with tangzhong & yeast mixture!!
💥 Mix on low for about 5 minutes, scrape the bowl!
💥 Add in the butter 1 tablespoon at a time on low speed until it’s all incorporated!
💥 Cover bowl with plastic wrap & let proof for 1 hour and 30 minutes ( should double in size )
💥 Separate the dough into 2 even parts ( about 380 grams each ), flatten into a rectangle, roll up long ways and seal the edges!
💥 Place both side by side on a oiled loaf pan, cover with plastic wrap & let proof for 1 hour
💥 Brush with egg wash, bake at 350° for 15 minutes
💥 Remove from oven, brush with egg wash again, bake for another 15 minutes!
💥 Take out of the oven & let rest 15 minutes before cutting!!
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