Coarse corn pasta breakfast pack
By VicentaLakin
They say I've had a child for three years, why am I still stupid? One day, when we were preparing to make some bread for breakfast, we remembered that we had bought a bag of whole wheat flour the previous time, everything was ready, and when we were waiting for the whole wheat flour, we looked through all the cabinets where all the food was stored, and finally we realized that the flour was going to be thrown away as soon as it was ready, and now we're looking all over for healthy corn-coated breakfasts. If we don't do it now, we can't waste all the material we're preparing. It's good to have corn paste in the house
Recipe Recommendations
- high-gluten flour 200g
- cornmeal 60g
- eggs one
- milk powder 20g
- white sugar 40g
- salt 3g
- water 95g
- yeast 5g
- butter 15g
- sweetening
- baking
- an hour
- ordinary
Steps for Coarse corn pasta breakfast pack
1
Put all materials except butter in the bakery (wet before dry, yeast lasts)
2
Commencing the maker and face program, rubbing the dough to smooth
3
(a) Add butter and continue with the start-up and face-to-face processes until the extension phase
4
The fermented pasta is fermented to two or three times the size, and the fermented noodles are put on the board, and they're ventilated
5
Once the noodle vent is finished, it's divided into six equals, with a rolling circle of about 15 minutes
6
Make the silent face an ellipse
7
It fermented for about 45 minutes
8
When the fermentation is complete, cut a few mouths on the surface with a sharp knife and brush the egg fluid
9
The oven's 180 degrees preheat, 15 minutes top of the fire