A tea and platinum triangle

1

Mixing of other materials in the packaging other than cranberry drying

2

(b) Smuggle evenly, to the extent that there are no oil or powdered particles, cover the film and hold it for 15-30 minutes

3

(a) To enter the microwave oven for one minute

4

(b) Take out the modulation, blindfold the film and fire again for a minute

5

Take out the blend, add cranberry dry, mix

6

Wear the film and keep the fire high for a minute. It's 30 seconds to take a look at it, and if it's completely transparent, it's ripe, and it's fine. If there is a white part, the heating continues to be complete transparency. When it's done, cool it。

7

dissolve dry yeasts in 100 g of warm milk (not exceeding 35 degrees), the remaining milk being evenly mixed with tea powder

8

Add both solutions to the powder mixture

9

Smash it with a razor to the state of dry powder

10

(b) Transfer to a silica pad, rubbing it in smooth noodles and adding cedin butter

11

(a) Continue to grind to the point where the thinner film can be pulled out (extension close to complete)

12

Put the noodles in the container, cover them and ferment them in warmth. The fermentation function of the oven can be used in winter when the room is colder

13

About an hour later, the dough is fermented to twice the size of the original volume, and the finger is dried and the hole is not condensed and the base fermentation is completed

14

(a) Exhaustion of the noodles, which are split into 10 flat-sized units, rolling round, covering the film, and room temperature for 15 minutes

15

take a small, quiet noodle, flatten it with your palm, and put a piece of pie around 20 g each

16

(a) Packing of the material with skins in the form of triangulations, and tightening of the closure

17

Close the mouth and put the made bread in the oven (pre-coated paper) and then in the warm and wet place for a second fermentation. In winter, the room is less warm and can use the fermentation function of the oven

18

After about 40 to 50 minutes, the dough is fermented to 1.5 to 2 times the size, with a light pressure on the surface with a finger abdomen, and it comes back slowly

19

The oven preheats 210 degrees. Cut a piece of paper and sift it on the bread surface

20

When the preheat is completed, the bread is delivered into the oven, in the middle and lower layers, up and down the fire, 200 degrees, and baked for 15-20 minutes

21

Once the bakery is completed, the bakery is released, and the bread is transferred to the drying web, which can be stored in seals or eaten。

1. The platinum powder and the platinum powder in the plume material may be adjusted according to their preferences. The more sticky rice powder, the softer. The more rice powder, the better viscosity; 2. When the coating is heated, it is to be heated several times, and it is to be modulated every time it is heated; 3. The dough is to be ploughed to an extended state without having to be fully fermented; 4. The time of fermentation is to be adjusted to the actual situation. It should be noted that in two rounds, do not overhead; 5. When the pie is taken, if you feel sticky, you can have a small amount of dry powder or water on your hands, but not a small amount; 6. The specific bake time is adjusted to the characteristics of the ovens. Bread expands, and it's very flexible on film, and it's sounding like a tummy, and it's ripe。