Black pepper toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 25 grams
- water 100 grams
- fine sugar 10 grams
- salt 4 grams
- black pepper 1 teaspoon
- olive oil 10 grams
- yeast 3 grams
- salty and sweet
- roast
- three-quarters of an hour
- ordinary
Steps for Black pepper toast
1
(a) soup varieties: 100 g water added to 25 g of high powder
2
(b) To heat soup materials with light fire to sticky paste and to cool them for direct use
3
100 grams of soup and main group material are added to the bread-crumbs for processing and face-processing
4
The first fermentation takes place in the pasta and up to the full stage
5
Noodles are sent twice as big and the fermentation is completed without a rebound in the finger hole
6
(b) The splitting of the noodles into three and the covering of the shampoo for 15 minutes
7
(a) Growing the noodles
8
(a) A trade-off between upper and lower
9
And grow up
10
From top to bottom
11
Put it in the Toast Moot, and you put it on both sides and then in the middle
12
Final fermentation to full nine-minutes, with toast cover, oven preheating 170 degrees and roasting for 40 minutes。