Honey fork on the snack
By VicentaLakin
It's made of baking books, sweet, fragrance pork with soft and bread
Recipe Recommendations
- pork tenderloin 85 grams
- pork belly 50 grams
- Li Kum Kee barbecued pork sauce 2 spoons
- high-gluten flour 150 grams
- low-gluten flour 30 grams
- butter 25 grams
- eggs 30 grams
- white sugar 25 grams
- milk 85 grams
- milk powder 1 tablespoon
- salt 1/2 tsp of
- yeast 3/4 teaspoon
- salty and fresh
- baking
- several hours
- ordinary
Steps for Honey fork on the snack
1
Cut the ribs and the bouquets into little ding。
2
I'll put the cut meat in the bowl and add two spoons of Li Jin-gu's fork sauce and then make it for one night。
3
The frying pan is hot, the salted meat is cooked。
4
When the starch is pouring in, it's in the freezer。
5
With the exception of butter, the bread material was placed in the bakery and made of flour。
6
Once the first and the first face is completed, the butter is placed and two more face and face procedures are opened。
7
It is only possible to pull out large, transparent pieces of film that are not easily broken。
8
Put the good bread in a clean tub, cover it up to 2 - 2.5 times the fermentation, and insert the dry flour with the finger into the flour, so that the hole does not shrink to form the basic fermentation。
9
It'll be 10 minutes loose when it's split into 6 equals。
10
Squeeze the noodles into a tortilla, wrap them into frozen fork meat and turn the noodles into bread。
11
Put the baked bread in the baker with the oilpaper。
12
The bread is fermented to 1.5 times the size of the oven。
13
Brush an egg fluid on the fermented bread。
14
Put the bread in a pre-heated oven, 150 degrees on fire, 180 degrees on fire and 25 minutes on toast。