433 grams of high-gluten flour, 433 grams of cream, 304 grams of powdered sugar, 0/30 grams of honey/kloc-,9 grams of emulsifier/kloc-,9 grams of salt, 43 milliliters of milk, 433 grams of whole eggs and 0/00 grams of honey fruit/kloc-.
How to do it
(1) Fold the white newspaper and put it into the fruit strip model for later use;
(2) sieving the high-gluten flour and powdered sugar for later use;
(3) Pour the cream, honey, emulsifier, salt, milk, high-gluten flour and powdered sugar in the second method into a stirring tank and put them into a paddle.
? Shape stirrer, first slowly stirring until there is no dry powder, then stirring until fluffy in use, stopping and including the middle cylinder;
(4) Method 3: Continue to stir until the volume becomes larger, whitened and fluffy, then add the eggs several times and stir until all the eggs are evenly mixed.
? Uniform, smooth and delicate dough, add honey fruit and mix well;
(5) Put the method 4 into the model of method 1 and bake it in the furnace at the baking temperature of 170℃ and 170℃.
? After baking until the surface scabs, take it out and cut it, and continue baking until the surface cracks are golden yellow.