Mini intestines
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- fine sugar 30 grams
- salt 1/4 teaspoon
- yeast 3 grams
- water 180 grams
- butter 20 grams
- sausage
Steps for Mini intestines
1
(b) To pour all materials except butter into the baker, set up and paste, and, after 20 minutes, suspend, add butter, reset and surface, and start
2
(b) The end of the face-to-face procedure, at which point the face-to-face can pull out the film
3
(b) The base fermentation of the noodles
4
The noodles are twice as big, inserted with high powdered fingers, little holes do not bounce back and the base fermentation ends
5
(a) Flowing of the noodles into 17 pieces, rolling round, covering the film laxity for 15 minutes
6
(b) The formation of the noodles in an elliptical form
7
Turn over, put on sausages
8
From top to bottom, tight at the mouth
9
Move on to the grill, and put it down at the mouth, for final fermentation
10
The final fermentation is over, egg fluid is brushed, the oven is preheated 175 degrees and roasted for about 15 minutes。Mini intestines Make Tips
1. Use a bread maker to knead the dough, adding ingredients in the following order: liquid—sugar and salt—flour—yeast. After stirring for 20 minutes, add the butter. 2. I use Hormel sausages; the meat texture is firm, and the roasted sausages give off a richer aroma.