Ink fish toast
By VicentaLakin
The squid's ink bag is a valuable drug, which can be processed and used not only for industrial production, but also for the manufacture of an amphibious medicine to treat functional bleeding. In Japan, it was found that squid ink contained anti-cancer elements, and squid ink contained a sticky sugar; the squid was being eaten these days, leaving an ink to make black toast
Recipe Recommendations
- high powder 600 grams
- water 370 grams
- salt 4 grams
- fine sugar 60 grams
- squid ink appropriate amount
- instant dry yeast 6 grams
- milk powder 40 grams
- unsalted butter 40 grams
Steps for Ink fish toast
1
This is the squid's inkbag. The inkbag is for use
2
To tear up an ink and take half the ink -- something like particles, and water in the formula
3
Materials other than butter are placed in bread-crumbs
4
Smash it with chopsticks so that the flour doesn't fly when the machine starts
5
(a) The completion of the one-sided procedure and the placement of butter
6
(b) 25 minutes of face rubbing after butter and coming out of the film
7
(b) A rounded pasta is rounded up and placed in a oil-painted bag, with a bag in the pocket and a freezer and fermentation
8
The fermented pasta was sent twice as big the next day
9
A trifling of the noodles by pressure exhaust; no warming of the noodles
10
Another trifling
11
Round it up and ferment it again
12
It's about two hours and it's twice as big again
13
Take out the noodles, press pressure exhaust, split into two pieces, roll round and awake
14
(a) After a double roll, the final fermentation is put into the mould
15
The fermentation ended up in about two hours, reaching the top of the roof, pushing the top of the Tusk, and entering the preheated oven
16
45-50 minutes, at which point the grill will be released
17
After complete cooling, they can be sliced for consumption, and the fresh bags can be kept under seal。