Simple olive gravy

By VicentaLakin

Simple olive gravy
Olives, a canned dish that many people like. What kind of sparkling happens when olives meet Western bread

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Steps for Simple olive gravy

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    (b) Combination of materials other than salt and olive vegetables to a state of virtually dry powder
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    Add olive vegetables, mix them with salt and with a razor
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    Then the noodles will be thrown on the board, and they will be covered in groups
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    (b) Some oil in the container, which is then placed in the container, covered with protective film and fermented with room temperature (22-25 degrees)
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    After approximately 30 minutes of fermentation, the upper and lower ends of the dough are folded to the middle at a rate of 30%
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    Turn 90 degrees, folding the two ends again to the middle and completing a second 30% off
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    Repeat steps 5 and 6, every 30 minutes. This process repeated three to four times. (a) Folding of the face, continuing to cover the protective film and fermenting to 1.5 times ~2 times the size of the original volume
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    (b) Dry powder pre-painted on the board, with razors to remove fermented noodles and exhaust
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    (a) Split the face into three pieces, rolling round, covering the surface and covering the skin for 15 minutes
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    (a) Take a loose, fine face and press it with its palms into an elliptical face
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    The two angles at the top of the face are folded internally at an angle of 45 degrees
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    (b) A folding of about one third of the top to the middle
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    Repeat steps 12 and 13, and fold again
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    (b) Press the bottom of the thinness, roll up the dough, squeeze the mouth and fine the two ends
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    (b) Handle all the small noodles, then put them on a stick, cut them, and then referment them in warm and wet areas
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    In one dish, the pebbles are placed, followed by a preheated oven, 230 degrees. If there is a tablet, this step can also be taken without pebbles, which can be placed directly in the oven and preheated. Preheating time is about 30 to 40 minutes
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    The pasta fermented approximately twice the size of the original, and the slits also expanded and the secondary fermentation ended
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    First, a glass of hot water will be poured into the grill with pebbles and the oven door closed. Then water was sprayed on the face of the dough, the mold was sent into a pre-heated oven, again, and immediately closed the oven door, the middle, upper and lower fire, 220-230 degrees, and baked for about 30 minutes. After the baking, the mold is removed and completely cooled。

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