All-sherry nut toast
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for All-sherry nut toast
1
Chinese: 195 g of high powder, 115 g of water, all three grams of medium material mixed with yeast
2
Put all the materials in the main noodle material in and out of the cask, and the Chinese are torn into small pieces, rubbed together into a membrane, and then add butter to the state of full expansion, and finally add shredded nuts, and mix them evenly
3
It's in membrane
4
It's then covered with a film, which can be operated after 30 minutes in a 30-degree environment
5
Noodles run out of scepter, split into three, covered with wet gauze, unwinded for 15 minutes
6
Start the plastics: the face group grows into a square, and then it's as it looks
7
Turn both sides of the skin into the middle
8
Try to be as neat as possible and roll it up and down
9
Put it in the toast box
10
The fermentation before roasting (i.e. second fermentation) puts the toast box in the oven, opens the account fermentation function, and puts a glass of open water, which is about 45 minutes, and sends it to the box full of nine points, with a light press on the face, which is very flexible and quick to bounce back
11
Baking: Eggs, 170 degrees, 210 degrees, lower floor, 40 minutes
12
All-sherry nut toast