Scrambling botts
By VicentaLakin
THE FIRST TIME I TOUCHED A BAROQUE TOAST WITH 85% WATER CONTENT, THE FIRST TIME I'VE DONE IT WAS BETTER THAN THE OTHER WHITE TOAST. THE SQUARE COMES FROM THE EMPTY CABBAGE, WHERE THE WATER IS 190+60
Recipe Recommendations
- high-gluten flour 240 grams
- low-gluten flour 60 grams
- milk powder 15 grams
- butter 18 grams
- water 90 grams
- milk 160 grams
- sugar 15 grams
- salt 6 grams
- salty and sweet
- roast
- several hours
- senior
Steps for Scrambling botts
1
Take all the material
2
All the material is mixed into a noodle. The noodle is wet
3
I put the mask on the mask in the freezer for four or five hours, and it wasn't much bigger
4
Put the noodles in the bread can, a noodle program in butter in 20 minutes and a noodle program in 20 minutes
5
The face ends, the face pulls out a thin, hard-to-break film, but it's not strong
6
Noodles are fermented twice as big
7
Split it into two. Roll round
8
Twice
9
Put it in the fermentation last
10
When it's full, the surface is full of egg fluid and the oven is 200 degrees hot
11
Put the noodles in the oven for 200 degrees and 10 minutes, turn 180 degrees and 30 minutes
12
When you're out of the oven, you're out