Longan dry bread

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