Sea buckthorn snack bag
Overview
What would it taste like if you knead a sweet and sour drink into bread? Just try it and you will know. I'm quite confused whether to stuff it or not. I thought about all the fillings I could think of, but couldn't think of any that would go well with the sea buckthorn juice, so I finally gave up. Just have a simple and simple small meal bag, which can be spread with sauce and filled with fillings, and has a wider choice of noodles. I grabbed a piece of Teacher Meng's bread and replaced the water with sea buckthorn juice. I could also omit the sugar because the drink already contains sugar. However, I was so used to it and it was so easy to make it, so I added 10 grams of sugar as usual. Hope it's not too sweet. I also sprinkled in a few shredded coconut to make the surface look less plain. You can still see the light color of juice when the dough is being made. After baking, I don’t know whether it is the color of eggs or juice. When placed together with the packaging of sea buckthorn juice, it is somewhat similar. . . .
Tags
Ingredients
Steps
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Dough: 110g high-gluten flour, 10g white sugar, 2g dry yeast, 1/4 tsp salt, 65g sea buckthorn juice, 15g butter, decoration: appropriate amount of egg liquid, a little coconut
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Pour the dough ingredients except butter into the bread pan,
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Blend until smooth, add butter,
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Stir until the film can be pulled out.
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Place in a large bowl and place in a warm place to ferment.
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The dough has doubled in size,
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Take it out, deflate it, divide it into three equal parts, roll it into balls, put it on the baking tray, and finally ferment it.
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Let the dough double in size, brush the surface with egg wash and sprinkle with coconut grated,
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Put it in the oven, heat up and down to 180 degrees, and bake for about 15 minutes.
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The surface is golden brown and comes out of the oven.
