1. Prepare the ingredients.
2. Pour the raw materials into the bread machine and put flour on top (you can only use ordinary flour when the high flour is used up) and yeast, and use the yeast dough to raise the dough.
3. The dough is fermented and taken out of the bread bucket.
4. Knead well to remove bubbles.
5. Rub it again.
6. Divide the noodles into 2 portions, make a net for the small agent, roll out the rectangular dough for the large agent, and evenly spread the dried blueberries from one side to roll into a large agent as shown in the picture (forgot to shoot).
7. The mesh skin agent is rolled into a long strip and can cover a long strip of agent.
8. Use a mesh cutting knife to cut into a mesh shape.
9. Cover the strips with the mesh, leaving some mesh evenly on both sides.
10. Put one side of the mesh into the bottom first.
11. Put the other side of the mesh into the bottom and wrap the long strip of noodles completely.
12. Brush the mold thinly with oil, and then wrap the mesh surface blank around the mold.
13. Round up the bread dough.
14. The second step is to send the bread dough.
15. (I cook and bake the bread at noon, and I forgot to take the picture in the oven) Preheat the oven for 10 minutes, then put the mold in the middle and lower layer (because the mold is higher) and bake for 22 minutes at 165 degrees (sprinkled with white sesame seeds, haha fundamentally) It doesn’t stick or it falls naturally).
16. Cut the bread into pieces, very beautiful net-crusted bread.
17. It took more than 1 hour to create a net-skin yogurt and raspberry bread, the finished product is beautiful in color and unique in shape.
18. It has a beautiful shape (not completely cold when cut), but the taste is soft, bulky and sweet.
19. Creative net-skin yogurt and dried raspberry bread has a crispy outer crust and soft inside. The sweet and sour, complex taste of dried raspberries enhances appetite.
