Bones bread
By VicentaLakin
The cutter for the bakery in the home disappeared, and because of the loss of too much silver, it was impossible to buy a new bakery and had recently had to rub face by hand. In the winter in the north, the noodles wait long enough to ferment because of insufficient temperature. I've recently found a good way to put a hot treasure under the lasagna basin, which will reduce the fermentation time significantly。
Recipe Recommendations
- high powder 200 grams
- whole wheat flour 50 grams
- salt One-half teaspoon
- sugar 3 grams
- yeast 1 tablespoon
- water 110 grams
- shredded cheese appropriate amount
- bacon six pieces
- salty and fresh
- roast
- several hours
- ordinary
Steps for Bones bread
1
All materials are poured into the basin, swung into the noodles for 20 minutes, and then swung into the face to form a thin membrane, covering them and fermenting twice as much as in warmth。
2
Following extraction, the pressure vents are evenly divided into six, approximately 60 grams, and are then rolled round and covered with a protective film for 15 minutes。
3
Take one of them and make an elliptical form with a crutches。
4
Take the long side, put the cheese on top。
5
Roll down from top to bottom, press down, and then close your mouth。
6
Longer the noodles。
7
Cut the mouths around three at both ends of the long noodles。
8
Separate the cut。
9
And then the middle。
10
Bacon entangled in the middle of the noodles, egg fluid brushed on the surface, preheated the oven 200 degrees, and mid-level roasted for about 20-25 minutes。