Recipes tagged "Melt butter"
46 recipes found
-
Sweet Potato Mont Blanc
Learn how to cook Sweet Potato Mont Blanc with Baking and cake.
Baking cake -
Flowers and full moon old-fashioned bread
The old-fashioned bread of Huahaoyuanyuan is composed of round shapes that Chinese people love, national colors and fragrant roses, and hydrangeas. It means reunion, good luck and happiness.
Baking Butter -
Traditional peach cake
Summer dessert ~ delicious with milk! This can make 20 small ones.
Baking Baking powder -
Christmas Bread: Stollen
This Christmas bread, which doesn’t require any molds, is not to be missed. There are only raisins but not dried fruits. It doesn’t matter, just use various melon seeds instead; there is no almond slices, which were later renamed as almonds. Domestic almonds are also good, but not too many almonds. Not everyone can get used to the special almond flavor. There are also some little pine nuts who come to join in the fun. Turn the stollen of various dried fruits into a combination of nuts and raisins. The room temperature is only 10 degrees, maybe even lower late at night. I wonder how the dough will grow at such temperatures? At least, it won't grow too much, right? The fact is, it has changed almost nothing, at least, not as significantly as imagined. When I woke up, I thought I could start plastic surgery quickly, but who knew that I still had to create conditions for it to grow and wait for it to grow slowly. Finally out of the oven. Looking at the almost full bowl of melted butter, I wondered: Could it be that Teacher Meng wiped out the entire 100 grams of butter? How fat is that? No matter what, just apply one layer and leave the rest of the oil. When it cools down, sprinkle it with a thick layer of powdered sugar. Doesn’t it look like snow? However, you can give it as a gift to someone else, and if you want to eat it yourself, you still have to dust off the powdered sugar - pure sugar, how sweet it is. . .
Baking children -
![[Yogurt Black Sesame Mochi Bread] A no-fail, zero-difficulty snack](/5b1717ec-61cf-4b62-8a52-2f15375fde4e.jpg)
[Yogurt Black Sesame Mochi Bread] A no-fail, zero-difficulty snack
As for snacks, Tao's mother will occasionally be lazy and make some quick and convenient snacks. Haha, today I made such a yogurt black sesame mochi bread. It is simple and easy to make. It uses pre-mixed powder and only needs a small oven to complete it. There is no difficulty. Just mix the ingredients and knead them into a ball. It is known as a zero-failure bread. The mochi bread is really delicious. The outer shell is crispy and hard. When you bite into it, the inside is delicious. It also has a strong milky aroma. It is very delicious. Adding some cooked black sesame seeds, it tastes very fragrant and delicious. Let's put it this way, I wanted to take some to give to my friends to try. As a result, after I came out of the shower, the mother-in-law who said she doesn't like bread and cakes ate them all, haha!
Baking children -
Conch lemon roll
I bought a few new cone molds, and I was thinking about making some conch rolls when I have time. I don’t have cream at home, but I happen to have the lemon curd I made a few days ago. It tastes pretty good when paired with the soft conch rolls~
Baking children -
Cherry Blossom Frozen Cheesecake Depp Baking Laboratory
Cherry Blossom Frozen Cheesecake Duration 4 hours, Difficulty 4 stars, Number of people 4 Cheese part: 200g cream cheese, 200g plain yogurt, 200g light cream, 50g sugar, 2 gelatin sheets, a little lemon juice Biscuit base: 150g cookies, 30g melted butter Mirror surface: appropriate amount of salted cherry blossoms, 1.5 pieces of fish gelatin flakes, 200g Sprite, 50g water
Baking Clear water -
Sea Salt Cheesecake Depp Baking Lab
Cake Category - Sea Salt Cheesecake This cheesecake looks quite average in appearance and has nothing special about it. After tasting it, you will find that the surprise is actually in your mouth. Sea salt and cheese are a perfect match. The combination of sweet cheese and sea salt can fully bring out the taste of cheese. The cheese is very delicate and moist, and the addition of sea salt makes it more distinctive. Paired with a cup of mocha coffee, it can stimulate the taste and give a strong sense of satisfaction. Production time: 90min, difficulty 3 stars, number of people 3, suitable for people of all ages. Oven settings: Depp oven baking mode 175, preheating 15min, baking 40min. Ingredients: 270g cheese, 30g powdered sugar, 50g eggs, 25g light cream, 3g sea salt, 150g original biscuits, 70g melted butter
Baking Cheese -
Yogurt old bread
Learn how to cook Yogurt old bread with Baking and Breakfast.
Baking Breakfast -
Yogurt and blueberry scones---the first choice for lazy people for quick breakfast
Scones are actually a type of soda bread. I like making scones because they are simple and fast. It takes more than 20 minutes from preparation to baking. It is definitely the first choice for lazy people.
Baking Baking powder -
【Sesame Crackers】--- Recipe from bakery
The ingredients of this pancake are very simple. There are only egg whites, sesame seeds, powdered sugar, cake flour and oil, which are the most common ingredients at home. The texture of the finished product is very crispy, and the taste of sesame seeds is particularly fragrant. I believe everyone who has tried it will like it. The Spring Festival is coming soon. During this holiday, it would be nice to make some as gifts for friends. If you make too much at one time and can't finish it, store it in a sealed container or food bag.
Baking Cookies -
【Double Layer Cake】--- Delicious cake in one pan
Thousand layer cake can be used as afternoon tea dessert or birthday cake. The moist thousand-layer skin is paired with delicate cream and sweet fruits, which is both healthy and delicious. The ingredients for making layer cake are very simple, and it does not require an oven. It only requires a non-stick pan that is available in almost every household. The most important thing is that it is almost zero failure.
Baking Animal whipped cream -
cornbread
Grits are commonly used in The Apprentice Baker. At first, there was confusion as to what kind of grits it actually was. The explanation in the book is that coarse corn is best (it will also be written as polenta on the package). Could it be corn crumbs? The kind commonly found in supermarkets? I didn’t know that corn crumbs could be boiled into a thick paste. However, if you look closely at the picture, it looks more like small particles that are even smaller than corn crumbs. This powder seems hard to find. Visit the market. There are two types of cornmeal, thick and thin. The thin one is obviously not it, and the thick one does not seem to have such an obvious and uniform grain texture. I once wanted to crush corn crumbs into coarse corn flour. After a few attempts, I found that this method may be feasible but too laborious. After grinding, it is sieved in gradients two or three times. This is too troublesome. Turning my attention to Taobao, I really found the target. Although it is not the uniform graininess in the picture, it looks much more obvious than the ones on the market. Try to find a pack. The thickness is mixed, and the coarse particles seem to be not much different from the picture. Use the finest mesh in your hand to sift it through to remove the fine flour. The remaining small particles really feel a bit like the coarse corn flour in the picture. Now on to the cornbread. Cornbread is a quick bread because it is leavened with baking powder. While this isn't a quick bread book about chemical leavening, I couldn't help but include this recipe because - let's be honest - I think the flavor is unmatched. The use of sugar, honey, buttermilk, corn kernels and cornstarch (different from the common finely ground cornmeal) makes this bread feel moist, textured, sweet and sour. Bacon (or cracklings) on bread is the ultimate treat and the perfect addition to a Thanksgiving meal. Good cornbread is moist, sweet, rich in texture, and has a nice crunch to the bite. It’s hard to imagine what grits would feel like after soaking overnight. The whole cornbread is made like a big muffin. 10-inch baking pan, what a giant cornmeal muffin. Not so big, 6 inches is enough. If you don’t have a baking pan like that, it would be a good idea to use a removable bottom cake mold. I just wonder if there will be leakage when the oil is sloshing inside? Everything seemed to be fine except that the bacon was a bit overcooked. Didn't it mean it could be baked crispier? After baking it for a while, it was really crispy, but the color was also old. I didn't dare to let it half-hidden and half-revealed on the surface of the batter, otherwise it might become charred, right? It tastes really good. The moment it comes out of the oven, the strong flavor reminds me of fried corn pancakes. It really does look like it. Grilled corn buns. . . . This looks more like cake than bread. . . .
Baking All-purpose flour -
Depp Baking Lab – Sea Salt Cheesecake
The appearance of this cheesecake looks quite normal, with nothing special about it. After tasting it, you will find that the surprise is actually in your mouth. Sea salt and cheese are a perfect match. The combination of sweet cheese and sea salt can fully bring out the taste of cheese. The cheese is very delicate and moist, and the addition of sea salt makes it more distinctive. Paired with a cup of mocha coffee, it can stimulate the taste and give a strong sense of satisfaction. Production time: 90min, difficulty level 3 stars, number of people: 3 people, suitable for all ages. Oven settings: Depp oven baking mode 175, preheating 15min, baking 40min
Baking children -
Thousand-layer Coconut Blackcurrant Toast
It is completely baked in a bread machine, with dried blackcurrants and coconut. The sweet blackcurrants have a faint coconut aroma, long strings, and a beautiful color. There is no thick skin and the texture is delicate. You can tear it apart layer by layer and the taste is very good.
Baking children -
Family Cuisine---Cute Panda Waffles
Playing with clay, playing with mud, and playing with dough are all very popular games for children. Have mothers ever tried to cook simple dishes with their children? If you have not tried to play a real cooking game with your children, then please find some free time and take your little one with you to enjoy the fun of cooking together! Today I would like to share with you a very simple but cute waffle recipe. Mothers can definitely choose a day off. On a bright morning, you and your little one will be happily busy in the kitchen for a while, and cute breakfast muffins will be born. This real cooking game is recommended for children over five years old to complete with the help of their father or mother.
Baking Cocoa powder -
A bread recipe worth thousands of dollars that once took the internet by storm: Old Fashioned Bread (Bread Machine Version)
There was a time when the old-fashioned bread recipe of "Love and Freedom" was popular on the Internet for a while. Almost everyone who played baking was handing in homework to Ziyi. The recipe was really good and the bread made was delicious. It was said that the recipe was worth thousands of silver. We were so lucky to use it for free. We are so lucky. Thank you to Love and Freedom. I have made the oven version of [old-fashioned bread] many times and it has never failed. What does this mean? The recipe is good. This time I used a bread machine to make it, and it was successful in just one try. I am very satisfied with the appearance and taste. The original recipe uses a mixture of high-gluten flour and low-gluten flour to make small buns. This time I used a bread machine to make the toast because I was afraid that the low-gluten flour would affect the effect, so I changed it to high-gluten flour. The finished product worked very well. Thank you again for the love and freedom of the recipe. Each bread machine brand, performance, and power are different, so you still need to make some adjustments based on the characteristics of your own machine. You don't necessarily have to follow my method, unless your machine is the same as mine. I also welcome friends who like to make bread machine toast to communicate with me more. We can learn from each other's strengths and make bread machine toast that is both internal and external.
Baking children -
Depp Oven Recipe – Yogurt Cheesecake
If you want to know more about how to make cakes and desserts, please follow our Weibo and WeChat public platforms. Weibo house number: Depu Baking Laboratory. WeChat subscription account: Depp Gourmet Kitchen
Baking children -
Sakura Cheesecake
Learn how to cook Sakura Cheesecake with Baking and Cream cheese.
Baking Cream cheese -
Mille Layer Cranberry Dried Toast
Learn to make delicious bread machine version of toast to comfort yourself and your family. Now upload the learning results for everyone to enjoy!
Baking children -
【Walnut Cocoa Waffles】
Wouldn’t it be perfect if the waffles only had the original flavor? So here is our walnut cocoa waffle to report. Nuts as a companion, there is an unexpected surprise in the softness. Walnuts are famous as one of the four world-famous dried fruits. It is known as the health treasure of Longevity Fruit. You can add your favorite hazelnuts, pistachios and almonds to make a healthy walnut cocoa waffle. It is most delicious with jam, fresh fruit chocolate sauce, and some condensed milk.
Baking Baking powder -
Rich Cinnamon Raisin Walnut Bread
A third version of Cinnamon Raisin Walnut Bread. Layer by layer, it becomes more and more rich and sweet. Roll the cinnamon sugar into the cinnamon raisin walnut bread. When you slice it, a cinnamon swirl will appear on the slice, which not only looks good, but also adds a cinnamon sugar flavor to the bread. There is another way to improve the taste. When the bread comes out of the oven, brush the surface with melted butter and roll the bread in the cinnamon sugar. As the bread cools, the crust will taste sweet and crunchy. I should add that - with the flapping of the knife, the cinnamon sugar fell like frost and snow. It's getting sweeter and sweeter, with a stronger and stronger cinnamon scent, full of calories. Only when the weather turns colder will you be so indulgent. . . .
Baking bread -
Cherry Jam Waffles
Waffles, also known as waffles, checkered cakes, checkered cakes, and embossed egg cakes. It is a kind of scone originating from Belgium. It needs a special baking pan to bake it into a grid shape. If the finished waffles are eaten hot, you can top them with jam or honey, which will make them crispy and fragrant; you can also top them with yogurt or cream according to your taste, and you can top them with jam according to your personal preference.
Baking children -
Crispy mille-feuille
Learn how to cook Crispy mille-feuille with Baking and High gluten flour.
Baking High gluten flour -
Red date and walnut cake
Rich in nutrients and delicious
Baking Baking powder -
Little Bear Dorayaki
The original way of making Dorayaki, with a slightly modified production method, turned it into a cute one in an instant?
Baking Paita -
The taste of my childhood - old-fashioned bread
I remember that when I was a child, bread was always pushed by a tricycle. There were boxes and bags of transparent packaging. The packaging bags were very thin transparent food bags. When eating bread, you could tear it apart and eat it piece by piece. It was well organized and didn’t flatten when pinched like today’s bread. The taste of the past is always worth remembering.
Baking bread -
Cinnamon Raisin Bagels
According to folklore, the bagel was invented in Austria in the 17th century as a tribute to the victorious Polish poplar. The inventor modeled it after the stirrups hanging on the king's saddle. This is a popular bread in Germany and Poland that was later introduced to the United States by Jewish immigrants from Germany and Poland, so we think of it as a Jewish bread. Not only does using starter technology give the bagels a better flavor and texture, it also makes them easier to freeze and defrost than commercially produced bagels because they contain higher levels of natural acids. The premise of this method of operation is to ensure that the fermentation time is longer and the process is slower, which can not only improve the taste but also extend the shelf life. . . . . . You'd never bake a legendary bagel without a long, slow refrigerated fermentation, which allows natural enzymes (and those in the malt) to release the flavors in the starch. ——Another benefit is that it makes bread making less time-consuming: make the starter one day, make the dough the next, and bake the day after that. You don't have to spend a lot of time guarding it. The dough used to make bagels is probably the hardest dough in the bread kingdom. Typically, most doughs contain 55%-65% liquid by weight of flour. However, the liquid in the dough used to make bagels usually only accounts for 50%-57% of the weight of the flour. This hardness allows the dough to withstand boiling without collapsing or deforming. ——The water used for steamed buns seems to be in this ratio, which means that bagel dough should also be used to make steamed buns. However, old noodle steamed buns usually use alkali to neutralize the sour taste in the dough and make the dough fluffier. Bagels, on the other hand, don't have such a texture. There are two kinds of people in the world, those who like their boiled bagels chewy and those who like their steamed bagels soft. I grew up on the East Coast of the United States, where Jews gather, so I naturally thought that the authentic bagel was the boiled bagel with a thicker skin and a firmer texture. It's called a boiled bagel because it's cooked in a pot of boiling alkaline water. Poaching is a controversial technique. Some people insist on adding baking soda, salt, sugar, honey, milk, or a mixture of these to the water when cooking bagels. Some bagel shops use cooking lye, others just plain water. I tried various methods and found that the final result did not depend on what was added to the water, but how long the bagels were cooked in the water. However, I recommend adding a small amount of the widely available baking soda to the water, which will alkalize the water and taste most like commercial lye. Alkaline water will cause the starch on the surface of the dough to gel slightly differently, making the surface of the dough more shiny and more charred during baking. The taste of alkaline water is not very noticeable, and most bagel eaters won't notice it. ——No wonder it needs to be cooked for 1 minute on each side. The other versions I’ve seen before didn’t take more than 30 seconds. I didn’t read the book when cooking, so I took it for granted that the cooking time in the book was 5 minutes, but I thought I had reduced the time and cooked it for 1 minute. The counting of seconds was a little faster, but it was still close to 1 minute. Had to eat very tough bagels. Alkaline water makes the dough darker and looks more appealing. Although I have made original bagels once according to the same method, but when I tried it again, the problem still occurred frequently: I was not used to this ACA oven that I had used less than five times. I was boiling the bagels in water until they were about to come out of the pan. I discovered that although the timer was ticking and the temperature was adjusted to the right position, the function was still in the fermentation position. The cooked bagels had to stay in the baking pan for several minutes to wait for the oven to preheat. The first two times I used it, I felt something was wrong with the oven door - when you open the door, it will open all the way down to the lowest point as long as you don't hold it. After careful inspection this time, I discovered that the door hinge on the right was separated from the spring hook. This discovery made me feel extremely uncomfortable. Although it does not affect the sealing effect of the door and therefore the baking effect, it does make people less interested. After all, the oven is not yet warm. . . . The bagel, which had been in frequent problems, finally became a good fruit. Although it looked ugly and not round enough, the brown-red skin still made people feel that their mood was starting to improve a little. . . . Let’s repair the door another day. . .
Baking children -
Strawberry Waffles
Big style and small grid have always been my evaluation of waffles. The small grid is ever-changing, but has a big style. It can be paired with ice cream, cream, syrup, etc. This waffle has always been a frequent customer at my house. My baby likes it very much. It is very crispy on the outside and soft on the inside, which suits his taste. So I will try different ways to satisfy him soon. I hope he can eat happily and healthily.
Dessert children -
Waffles
Learn how to cook Waffles with Snacks and Little fresh.
Snacks Little fresh -
Red date and bean dregs toast
Making this toast is such a twist! Because the power went out at some point the night before, when I woke up the next day, I saw that the dough had already fermented in the refrigerator. But since I had to go out and didn't have time to make it, I simply put the dough in the freezer. I hope I can call it soon to prevent it from over fermenting. Fortunately, there was an ice pack in the freezer. When I came back, the call came and the dough was already frozen hard! I calculated that it took about 9 hours to freeze. I heard that the longer it is frozen, the greater the damage to the yeast. Moreover, the amount of yeast I put in is not very large, so I don’t know if it can still rise! It took more than an hour to defrost. When I first placed it on the balcony, I found that several bubbles began to bulge on the surface of the dough. I was afraid that the temperature difference would be too big, so I moved it back indoors and waited for more than an hour. When I looked again, I saw that the dough had shrunk obviously. When I peeled off the edges, I saw that it was also honeycomb-shaped. Anyway, let’s deflate the dough first. At worst, it will be steamed into steamed buns and eaten! When the exhaust was divided, there was still a place where there was ice residue! After resting, the dough already showed signs of fermentation. I thought it should be okay, so I went ahead with it. It was past 7 o'clock when the toast was baked. Although it was not as high as before, the result was still satisfactory! This time I think I got it right. Next time I have finished fermenting the dough and don’t have time to make it, I’ll use this method. However, I will add more yeast next time to offset the lost activity!
Staple food Baking -
Waffles Depp Baking Lab
Biscuits and snacks - waffles Depp Baking Lab baking recipe: time 40 minutes, difficulty level 2 stars, number of people: 4 people Ingredients: 160g low-gluten flour, 60g melted butter, 60g eggs, 150g caster sugar, 60g milk, 100g corn starch, 40g baking powder, 3g
Baking Baking powder -
Summer refreshing dessert--caramel cheesecake
A cool heavy cheesecake suitable for summer~juju finally added some of his favorite blueberry sauce and caramel sauce to enrich the taste of the heavy cheesecake. It is also a secret recipe in juju’s top 5 favorite desserts~~~
Baking cake -
Fruit Melaleuca
Learn how to cook Fruit Melaleuca with Snacks and Cake flour.
Snacks Cake flour -
【Raisin Cinnamon Rolls】
Cinnamon rolls are a very classic sweet bread. The traditional way of making it is very sweet. As a person who has always loved sour things, I can’t accept it. It also adds a lot of icing sugar. I saw some even added condensed milk. It’s weird that it’s not sweet. SO, I reduced the sugar in this recipe, but I still think it’s very sweet. But my relatives tasted it and thought it was just right. Maybe APPLE doesn’t like sweet things. You can try it once or twice first. If you think it’s not sweet enough, add more sugar
Baking children -
Sunflower bread
I like the fragrant jasmine and the beautiful camellia, but I prefer the ordinary sunflower. Although she does not have the nobility of roses, the fragrance of chrysanthemums, the aroma of plum blossoms, or the purity and elegance of magnolias, she has tenacious and vigorous vitality and a spirit of selfless dedication. Under the beautiful sun, they are all very beautiful, red like fire, pink like clouds, white like snow, and exuding bursts of fragrance. This sunflower bread has layers upon layers and has the texture of hand-pulled bread.
Baking Butter -
Strawberry/mango fruit pancake
Banji is the Cantonese transliteration of pancake, also known as pancake and hot pancake. It is a thin flat cake made of batter cooked on a baking sheet or pan. At first, it was just a piece of cake. Later, when I arrived in Hong Kong, the cake was filled with fragrant and cold cream and fresh fruit. The perfect combination brought more surprises. The sweetness that melted in your mouth instantly, paired with the freshest fruit, will never make you feel tired. After one bite, you will want to have another~
Baking The world of two -
Bread machine version of old-fashioned bread
The old-fashioned bread that’s taking the internet by storm – one of my family’s favorite breads! Use a bread machine to make it, change the recipe, and operate it with one click. You can roll it out and shape it in the middle without worrying about trouble. It is easy to make and tastes just as good!
Baking children -
flag waffle
Plaid waffles have always been my favorite. I didn’t add baking powder to the ones I made before. This time I added baking powder to test the taste difference between the two. In fact, it’s not much. Adding baking powder makes it crispier. You can also try it for comparison.
Baking old man -
Apple Rose
Learn how to cook Apple Rose with Baking and children.
Baking children -
Thousand-layer hand-shredded bag
Compared with the traditional thousand-layer hand-shred bag, this fake version of the thousand-layer hand-shred bag uses much less butter and omits the step of folding the quilt. Therefore, its production process is relatively simple, its calories are much lower, and it is naturally healthier. In addition, the shape is very beautiful, so it is a big plus! Since more eggs are used in the dough, the finished product is golden in color and looks great. Of course, in addition to this, its texture is also very soft, rich in aroma, and very delicious~
Baking children -
【Fruit Pizza】---Refreshing and sweet afternoon tea
A very refreshing and sweet pizza, perfect for weekends and weekends. Bake a plate and share it with your family.
Baking children -
toast bread
The last time I made hamburger buns, I discovered that making soft hamburger buns is actually very simple, and unlike ordinary bread, you don’t need to knead it until the film is released. At that time, I came up with the idea of trying this method to make toast buns. The result is very gratifying, because the added butter is in a liquid state, so the process of kneading out the dough is omitted, which makes me really happy because I don’t have a bread machine, it saves trouble~
Baking children -
Red date and walnut cake
Red dates and walnut cake Ingredients: red dates 200g milk 240g eggs 750g sugar 500g salt 12g baking soda 10g low-gluten flour 650-700g baking powder 15g salad oil 300g walnut kernels 200g melted butter 300g
Baking Breakfast -
【Original cake roll】How to make a simple and classic cake roll
Simple recipe, simple operation, you can learn it once, it is very delicious, and you no longer have to worry about the cake roll breaking... There are very few cakes that you can't bear to eat. This is the first discovery and the second try. It lacks a lot in all aspects and is not very ideal, but it must be shared because it is very delicious and it is worth trying! The first time, I used whipped cream for the filling, and this time I made custard sauce. You can make it yourself according to the original recipe, apply jam, and add some fruits of your choice. It is equally delicious! Among my N failures, I have never succeeded in making cake rolls. From then on, the only word I mentioned was fear. When I first started learning to bake, I wanted to try various things with my fresh energy. For the first time, I was very excited, but I really didn’t understand the meaning of the rolling pin here... I had to cut the edges... How to roll them beautifully... I thought too much, and when I rolled the edges, I failed completely... Later I tried different recipes, and continued to be frustrated. It turns out that it was not because I was overconfident, but I couldn't understand how they did it? I found this recipe online one day and kept it for more than two months. Firstly, I didn’t dare to try it for fear of getting hurt again. Secondly, I felt it was difficult to take pictures of the beauty of this cake. Until a few days ago, I opened a can of whipping cream and wanted to consume it as soon as possible... In various states of anxiety and uneasiness, I tried again. After a setback, people are always cautious. At the moment when the hem was rolled, I was in a panic and didn't know where to put my hands... What a surprise, there was no breakage, it was very soft and delicate!
Baking cake -
Golden horn
The color of the skin is so deep, just because I left for a few minutes at the last moment. For golden horns, shape the dough into a horn shape. At the end of baking, apply melted butter on the surface of the dough so that the butter will burn the dough to a golden color under the action of high temperature. I just don’t understand why Teacher Meng uses so much butter. If the dough eats all the butter and only eats one or two horns, the amount of oil for the day will exceed the standard. Bake until the end, brush with oil twice and bake for 5 minutes each time. After applying the last oil, looking at it slowly, the color didn't seem to have changed much. Some of them couldn't hold it anymore, so they walked away for two minutes and did something else. The situation seemed to happen in an instant, and when it came back again, it was already very serious. If it were delayed any longer, it would be terrible. . . .
Baking bread