The walnut walnut
By VicentaLakin
It's not just that I've spent so many years in the kitchen with the same amount of time as a friend's daily bread and work with the same two ovens, but it's quite different from the nine-year-old oven, which looks like the color on the new oven, which is a few months old, which is evenly smooth from the lightness of the mouth, which actually makes it less comfortable to buy its own handmade bakery, to think that too much too sweet too much oil is actually better than the sugar and butter you put on yourself, or is it the best thing to do:
Recipe Recommendations
- high-gluten flour 200 grams
- bran 25 grams
- sugar 10 grams
- milk powder 8 grams
- butter 20 grams
- low-gluten flour 25 grams
- dry yeast 2.5 grams
- salt 3/4 teaspoon
- water 145 grams
- pumpkin powder 30 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for The walnut walnut
1
The post-oil process brings the noodle to the extension stage and ferments the warmth。
2
When the basic fermentation is completed, the noodles are removed from the exhaust and split into 40 g/pieces, with 15 minutes of laxity behind the roll。
3
The loose pasta is condensed into a circle, each of which is a set。
4
One piece of bread powdered on the other。
5
The pasta is fermented in the oven。
6
Finally, the fermentation ended and five openings were cut evenly on bread with scissors。
7
Put a walnut in the middle and light pressure into the face。
8
Preheat 180°C oven, mid-level, top-fire, about 15 minutes。