How to make Paparotti - VicentaLakin's Recipe

Recipe Recommendations

high powder 190g
fine sugar 30g
salt 1/8 teaspoon
milk powder 10g
eggs 20g
butter 15g
yeast 1 teaspoon
water 100g
powdered sugar 15g
with salt 1/4 teaspoon
raisins appropriate amount
low powder 70g
instant coffee powder 2 tsp

salty and sweet
baking
several hours
ordinary

Steps for Paparotti

1

Prepare noodles: sugar, milk powder and eggs, salt on the other side, water on the end

2

After watering, it's mixed into a cotton stubble, and then a membrane freezer for 20 minutes

3

The low-temperature resting face is wet and helps rub the face

4

When the flour is rolled into a band, it starts to rub its face forward, scratching the other end of the dough with one hand; rubbing it forward to the point of recovery; and roll it back around five times and rub it again。

5

In 15 minutes, the noodles are off the table, but they're not very smooth

6

Five minutes from now, round the face and see how smooth it is; smooth surfaces, smooth hands, smooth boards, and we can move on

7

Just flatten the dough, put the butter in the middle and shut it down

8

It starts rubbing. Three minutes later, the butter is almost absorbed, but the face hasn't been regrouped

9

When you're back in formation, you're gonna have to be careful with your hand gestures, you're gonna have to stretch your fingers, you're gonna have to increase the area under stress, and you're gonna grab it so you don't pull it too hard. Break

10

Wrestling and rubbing must be combined; the face doesn't stick during the fall. Board

11

In 15 minutes, round up the noodles and start checking the membranes

12

Cut out a small fraction, roll round, loose for about 20 seconds

13

It's a film drawn in 15 minutes. It's good enough to make sweet bread

14

Five more minutes of rubbing, falling, pulling out a lot thinner

15

All right, this time you'll be able to ferment. In a clean and dry container, cover the film/cap and ferment for an hour. I fermented in an oven, water on the bottom, temperature to zero degrees, function to ferment, 60 minutes

16

Make salty soufflés and get the materials ready

17

The raisins are bubbled with warm water for five minutes; mixed with other materials, evenly mixed and frozen for use

18

Make a cup of coffee, make some material

19

All materials are mixed; because there are no liquids such as water in the material, fast coffee particles are more insoluble, but the mixing is even and static, and when used, small particles are largely dissolved

20

In an hour, check the fermentation, it's 2-2.5 times bigger, it's got some high powder on its finger, a hole in the middle, it doesn't shrink, it doesn't collapse

21

it's heavy

22

I'm used to split the pasta into approximately four equals and then split it into weights

23

When we split up, we roll round

24

Scroll back in order to cover the pine for 15 minutes with a shampoo

25

When it's loose, turn the face into a small circle and air clean; in turn, keep the face open with your hands and keep the pap round in the middle; put it in the palm of your hand and put it in the shape; and turn the face on the cleavage board with your hands gently, while pulling it to the bottom, round the drums and finish the second one

26

Once it's finished, put it on a grill with tin paper, keep space, cover it, ferment it for a second time, 30 minutes; I ferment it with a oven, water on the bottom, temperature to zero, function to ferment, 30 minutes

27

In 30 minutes, the fermentation is over, and it's about double the size

28

Pack the coffee cortex in a bouquet (smash it again) with a small crotch; squeeze from the middle of the top of the face group, and circle from inside to out, until 2/3 of the cover group can be preheated, 180°)