Hot swirling snacks
By VicentaLakin
There are a number of methods of production for burning, with the aim of increasing the organization ' s water content through the incorporation of a percentage of pasta in bread pasta, effectively locking it down, slowing the aging of bread and making it softer and more resilient. It is made in the simplest way. It is simple, soft, flexible, sweet and beautiful。
Recipe Recommendations
- high-gluten flour 300g
- water 80g
- eggs one
- Golden Angel Dry Yeast 4g
- warm water 100g
- soft white sugar 30g
- milk powder 9g
- refined salt 3g
- corn oil 25g
- egg liquid a little
- sweetening
- baking
- several hours
- simple
Steps for Hot swirling snacks
1
HOTTING: 1, 100 G-TEMPERATURE + 20 G HIGH-HEATED POWDER IS EVENLY MIXED WITH DRY POWDER; 2, MICROWAVE FIRE IS SET AT 55 SECONDS AND HEATED AT 25 SECONDS BEFORE EVENING; 3, RE-HEATED MICROWAVES CONTINUE TO HEAT FOR 15 SECONDS, WHEN THE MIXER PASTE IS STICKY BUT DOES NOT HOLD THE THREAD; AND 4, RE-HEATED MICROWAVES AT 10 SECONDS TO EXTRACT THE MIX AND THE PASTE TRACKS ARE CLEARLY MAINTAINED. USED AFTER COOLING
2
The required ingredients are replaced by formula
3
BREAD DRUMS ARE THEN ADDED TO THE SCALDING, EGG FLUID (45G), WATER, SUGAR, SALT, CORN OIL, AND FINALLY FLOUR AND POWDERED MILK, WITH A SMALL PIT DUG AT THE TOP TO BE ADDED TO YEAST POWDER, SET AND COVERED FOR 15 MINUTES. IT'LL JUST BE THE END OF THE NOODLES
4
fermentation in warmth in the basin. First fermentation 2-2.5 times greater
5
The average of nine agents after the vent is removed
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On the back of the circle, the skin covers the skin
7
TAKE A NICE, LOOSE NOODLE. ARTICLE
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Scrambled by top-down, growing strips, slightly thick at this time
9
And when they're all finished, they're all covered in hysteria
10
Take a long strip and sharpen it to the right length of the knot
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Let's get a knot. A prototype is finished
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Put it in the oven
13
Put it in the oven for a second fermentation. Set a small pot of hot water below to keep warm. When fermentation is 1.5-2 times larger, the surface is brushed with thin egg fluids (with a little water adjustment in the egg fluids) and the preheat ovens are made
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The oven is preheated at 190 degrees, it's in the middle, it's set up at 180 degrees, and it's baked at 190 degrees for 20 minutesHot swirling snacks Make Tips
1. Use a large egg. Reserve a small amount to brush the surface of the bread, and use the rest for mixing the dough.
2. When adding water to the dough, do not add it all at once; reserve a small amount to adjust the softness of the dough. Adjust according to the water absorption of the flour used.
3. For the second fermentation in winter, set the oven to 100 degrees and heat for a few seconds, then turn it off once the oven is warm. Use hot water to assist fermentation.
4. When making the scalded starter in winter, a water temperature of 30 to 40 degrees is sufficient. Heat until clear mixing marks form and hold their shape. Use it after it has cooled.