Milk pack
By VicentaLakin
The personal recipe -- the milk package -- is one of the indispensable breads in Western Europe. The variety of food packages varies slightly from place to place. It's not very good for flour, but it's very good for bread, pasta, pasta. Please share with us, dear food friends, the personal recipes -- milk packages。
Recipe Recommendations
- high-gluten flour
- milk
- yeast
- fine sugar
- salt
- cream
- milk fragrance
- skills
- several hours
- ordinary
Steps for Milk pack
1
Cream is softened in the room in advance and milk is colded in the room. yeast, fine sugar, salt。
2
High-banded flour is sifted
3
Backup high-banded flour is pouring into yeast, sugar, salt
4
After step (3), the spare milk will be rewinded in the direction of the bowl。
5
After step (4), chopsticks are used to mix。
6
After step (5), the hand is used to rub it slightly into a noodle。
7
Following step (6), the noodles are placed on the table, then they are rubbed into a faceless face, and the cream is placed on the centre of the face, using a soft finger to flatten the face。
8
After step (7), when the pasta is covered and rubbed together with the cream, the pasta is more or less creamy, it is separated, and at this point it is rubbing the pasta while it grabs its hand and glues the small noodle on the face, rubs it again and again。
9
After the step chart (8), the cream is integrated into the noodles。
10
After step (9), the dough was caught and dumped in the middle of the air。
11
The step chart (10) is followed by a folding of the face on top and a push forward。
12
After step (11), the dough was seized at 90 degrees (15 minutes in the direction of the clock and 45 minutes in the direction of the backwards clock)。
13
The step chart (12) was followed by the seizure of the noodles and the throwing forward from half-air。
14
The step chart (13) is followed by a turn-on on the face and push forward. Repeated operations make the noodle a soft noodle state. (Step charts (10, 11, 12, 13, 14) with wrist and strength
15
Following the step chart (14), the thumbs of the hands are placed above the face of the face, the other fingers are arched in front, and then a few laps along the clock (or upside down) with the drag can be rounded (the body bends slightly forward half, which is better to operate)。
16
After the step map (15), 90 to 100 minutes, it was about two to two and a half times as early。
17
The step chart (16) is followed by the lifting of the tuning bowl (or the protective film) and the use of the finger in the centre of the face, which can be broken without a bullet. (If you bounce back soon, you'll have to wake up again, at your discretion
18
The step chart (17) is followed by an average flattening of the noodles, with a further division of 60 grams (or at their discretion)。
19
After the step chart (18), grab below the dough。
20
After the step chart (19), the face group is then folded up。
21
After the step map (20), the hand arch was wrapped in a noodle。
22
After the step chart (21), the hand arch is towed with the noodle band and follows the circle of the clock (inverted clock)。
23
The step chart (22) is followed by several circles following the clock (inverted clock)。
24
After the step chart (23), make the noodle a circle. (step map (19, 20, 21, 22, 23, 24) The body bends slightly forward, is more operational, with both hands)
25
The step map (24) is followed by a covering of the shampoo and a wake-up for 15 to 20 minutes。
26
The noodles in step chart (25) wake up in 20 minutes。
27
Following the step map (26), the protective film will be removed and the average lasagna flat. (Reference)
28
After step chart (27), a third of the top left is folded, and the hand is held to the right. (Reference)
29
The step chart (28) is then folded from the top left to the middle, with a hand-held folding to the right. (Reference)
30
The step chart (29) is followed by a smooth forward and forward movement of the lasagna with both hands, so that the angles of both ends can form. (Reference). (Step chart (27, 28, 29, 30) The body bends slightly in the forward half as it presses the whole face
31
After step chart (30), the average pressure of the lasagna is flat, the fold is folded into a circle. (Reference)
32
After the step chart (31), grab the underside of the dough and then turn the face of the face, with the hand arch wrapped around it towed along several circles of the clock. (Reference)
33
After step (32), let the noodles be rounded. (Step chart (31,32,33) The body bends slightly in the forward half as it presses, rubs its face.) (Ref)
34
After step (33), the back-up grill is covered with oil sheeting, then with a full-formed noodle, then with a fresh film, and then with a fresh noodle。
35
After the step map (34), the noodles wake up twice to 2.5 times. An hour to an hour and a half
36
After step chart (35), the residual water dispenser will be able to apply a uniform brush to the egg fluid after the surface surface is equally sprayed。
37
After 200 degrees of preheating, the oven is converted to 180 degrees, and the oven is placed in the oven for 19 to 24 minutes. This time it's baked for 24 minutes
38
The finished chart。
39
The finished chart。