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Peach Jam Bread
Ingredients (for 1)
instant dried yeast
3g (0.5 tsp)
4g (1.3 tsp)
from 1 to 6.
* How to make
* How to knead the dough
Knead the dough with
a food processor
Divide the dough into two, a two fifths portion and a three fifths portion.
Shape the dough into a ball lightly. Leave for 15 minutes.
[Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size.
Divide the small portion into 8 equal pieces.
Brush the surface with beaten egg.
Shape the dough into a cylinder.
Bake at 200 degrees C (392 degrees F) for 20 minutes or until golden.
Roll the dough out into 20 cm (8 inch) lengths with a rolling pin.
Roll each portion out into a circle about 20 cm (7.9 inch) in diameter.
Make holes with a fork.
Spread the jam, leaving a 1.5 cm (0.6 inch) border.
Interweave the strips to form a lattice pattern.
Press edges with a fork to seal.
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