Minis
By VicentaLakin
The mini-love, with the Danish pasta, her skin fragrance, the soft inside, and very sweet。
Recipe Recommendations
- high-gluten flour 340 grams
- milk powder 30 grams
- sugar 40 grams
- butter 160 grams
- yeast 6 grams
- low-gluten flour 60 grams
- eggs one
- salt 6 grams
- water 180 grams
- salty and sweet
- roast
- several hours
- ordinary
Steps for Minis
1
The Danish pasta is first produced, and materials other than butter are placed in the bakery in the order of water, eggs, salt, high powder, low powder, milk powder, sugar and yeast。
2
After a face rub, 30 grams of butter were put into it and the face rub was continued。
3
Flour slid to smooth and removed, and fermented in the chamber temperature in the noodle basin。
4
When the noodles were twice as big, the right hand put a hole in the middle of the face, and the surroundings did not collapse, indicating that it was fermented。
5
Put it in the freezer room for one hour with a hand-pressed noodle exhaust。
6
They shall be covered in butter, and shall be put into a bag, and shall be made of thin。
7
When the frozen noodles are removed, they become three times the size of butter chips。
8
Turn both sides of the face to the middle。
9
Rotate the face 90 degrees and re-open the face and fold it for the second time。
10
a third coupling of 8 or 9 is repeated, with the danish pasta swirling into a thin film of 0.4 cm, so that the danish pasta is completed。
11
Take a Danish noodles。
12
Cut the face into an equivalent waist triangle。
13
Cut a little hole at the bottom of the triangle。
14
Turn the cut bottom up, slowly roll it up, roll it up, brush a full egg fluid on the small tip of the top, and then roll it up completely。
15
Put it in the oven, cover it with a shampoo。
16
Acceleratored egg fluid, placed in a preheated oven, 180 degrees, and baked for 20 minutes。