A salmon pine olive bag

By VicentaLakin

A salmon pine olive bag
The plan is to make salmon pine, so put your face on! I'll wait for the meat pine to do it while it's fresh

Recipe Recommendations

  • Xinliang baked food and original flavor bread flour 180 grams
  • Xinliang baked and original cake powder 20 grams
  • yeast 2.5 grams
  • white sugar 20 grams
  • eggs 40 grams
  • qingshui 85 grams
  • butter 30 grams
  • Salmon and meat floss appropriate amount
  • salad dressing appropriate amount
  • surface brushing egg liquid a little

Steps for A salmon pine olive bag

  • Make A salmon pine olive bag step 0
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    Bread material, all but butter. Internal
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    Commencing and face-to-face, until the face is smooth, put in soft butter, and continue to do so
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    THE TWO IMIX PROGRAMS I'M USING ARE ONLY ONE AND A HALF MINUTES TO PULL OUT THE MURAL, PULL OUT THE MIXER BAR, ROUND UP THE NOODLES, MAKE BASIC FERMENTATION
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    It's three times the size of the pasta. It's a finger-stamped flour
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    Noodles removed, placed on the case, divided into six equals by electronic scales, rolling round, covering the film, ten minutes loose
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    Take one of them and make an elliptical
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    Rolling up from the bottom, into a thin olive
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    The other little noodles are processed in sequence, placed in a non-gluceous grill, covered with a shampoo, and re-fermented in warm and wet areas
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    When the noodles are twice as big, the surface brushes the egg fluid and the oven starts preheating 180 degrees
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    In the middle of the preheated oven, 180 degrees, up and down, about 15 minutes
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    Take it out and hang it on the hanger
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    Slash the top of the center with a sharp knife, not through it
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    Squeeze some more salad sauce
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    The fragrance of the salmon, the bread, the sweetness of the salad sauce
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    It smells good. Try it

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