Corn rolls
By VicentaLakin
It was a failed-to-success bread, the result of which was supposed to be the first day of the day when the little guy “helped” was too much salty to ferment and could not throw away. They were packed in a freezer and remained quiet the next day. I give it a Chinese one, it's not a waste and it's softer than a good taste。
Recipe Recommendations
- high-gluten flour 220 grams
- milk powder 30 grams
- water
- white sugar 25 grams
- salt 2.5 grams
- eggs one
- butter 18 grams
- milk 100 grams
- yeast
- sweetening
- roast
- a day
- senior
Steps for Corn rolls
1
MATERIALS: A: CHEAP FLOUR, 220 G MILK, 89 G WHITE SUGAR, 25 G SALT, 2.5 G EGG BUTTER, 18 G EGG BUTTER, B: FULFILL FLOUR, 240 G MILK, 100 G EGG, 1 SUGAR, 20 G BUTTER, 3.8 G BUTTER
2
...DEEP A SMALL HOLE IN THE FLOUR IN THE ACE AND PUT IT ON THE YEAST。
3
..into sugar salt and water。
4
...to pour eggs。
5
Put milk powder in it。
6
...start the 6th and the faceband procedures to stop checking the face。
7
...to pour butter to initiate seven procedures。
8
. until you can pull out the membrane and freeze it in the fridge。
9
.
10
...and pour milk and sugar。
11
The eggs are pouring in to initiate the 6-gauge check. I don't know.
12
PUT A PIECE OF PASTA INTO A BREAD BUCKET AND BUTTER。
13
It'll be over with the mural。
14
...start 9 fermentation。
15
..and fermented without turning back a small hole of flour with a finger
16
...stamp the noodle in the middle for about 15 minutes and turn it into a quadrilateral. I don't know.
17
Illiculate corn pie。
18
...roll them up and cut them up。
19
... fermentation in the moulds up to two times the amount of water and egg clear, and then 20 minutes of preheating in the middle of 180 degrees。