Twisted bread
By VicentaLakin
Like flowers, cut and wrinkle, it's a beautiful flower, simple, but it gives us joy。
Recipe Recommendations
- acaroid 100 grams
- water 75 grams
- yeast 1 gram
- sugar 20 grams
- salt 1 gram
- salty and sweet
- roast
- several hours
- ordinary
Steps for Twisted bread
1
The material of the Chinese noodles (100 g of powder, 75 g of water, 1 g of yeast) is all placed in a single container, mixed to dry powder, waiting for fermentation, and is available four times the size。
2
Sugar and salt in the main noodles are opened with open water。
3
When it's cool, you add flour and Chinese noodles. Conditional expansion is possible, and this time there is no spraining and there is no refuelling lipid。
4
Noodles can be produced when sent up to two or three times the hour。
5
The noodles were flat, divided into five equals and rounded for 15 minutes。
6
one of the small noodles was taken, and the scepter was pressed to around 2 mm thick round leather, with a peanut butter。
7
The other four are then folded together, folded together, covered in peanut butter, all folded, and moved to oil or tin paper (a late step on the map)。
8
Find a cup or bottle cap with a round mouth, put it in the skin centre, equal to 16 knives on the edge of the bottlecap。
9
Turn two of these petals back 360 degrees。
10
The other petals, too, are twisting。
11
The bread is fermented twice the size in warmth, with a surface full of egg fluid and a little sesame at the centre。
12
The oven is preheated at 200 degrees, mid-level, 170 degrees and 30 minutes。