Longan dry bread
Introduction:
"The dried longan has a nice name called longan, the fresh longan and the dry longan. I don't know why they are so big. The bread is delicious, but I regret that I used the wrong protagonist in the photo. It's like a thief who steals food and doesn't wipe his mouth. I'm itching to see it. I always want to pick it off, a bit like suffering from obsessive-compulsive disorder..."
Production steps:
Materials required:
High flour: 240g
Sugar: 50g
Milk: 100g
Yeast: 4 g
Salt: 2G
Butter: 30g
Egg liquid: 50g
Dried longan: moderate
Surface egg liquid: appropriate amount
matters needing attention:
Production difficulty: ordinary
Baking technology
Production time: several hours
Taste: sweet
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