Elaeagnus angustifolia germ bread(sha zao pei ya mian bao )
Elaeagnus angustifolia germ bread
Introduction:
Production steps:
Materials required:
Bread flour: 127g
Germ: 8g
Elaeagnus angustifolia: 18
Eggs: half of them
Yogurt: 65g
Salt: 1g
Sugar: 3 G
Yeast: 2G
matters needing attention:
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Sha Zao Pei Ya Mian Bao
Elaeagnus angustifolia germ bread
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