Puffy Karsha
By VicentaLakin
Focasha is a classic pastry bread, made with high powder, and I like to drill, and all bread is made with high powder, and then it's done with high powder, and there's a change in the amount of general powder. It's shared here. It's the most common flour for steamed flour, which is much cheaper than high powder。
Recipe Recommendations
- high powder 80g
- acaroid 220g
- water 190g
- olive oil 15g
- salt 3g
- Low sugar tolerant dry yeast 4g
- fine sugar 10g
- black olives appropriate amount
- Olive oil for brushing 10g
- Italian spice mixture appropriate amount
Steps for Puffy Karsha
1
(a) All materials, except for brushing material, are placed in the breadbox
2
Noodles are enough to pull out thicker film
3
The rounding of the noodles continues to be put back in the bread-crumbs, with one round at room temperature
4
fermenting to the pasta to double the fermentation
5
(b) The appropriate amounts of the idiosyncs, black olive slices in olive oil
6
A small amount of olive oil is poured into the grill, not for viscos, but for making the base of the bread more squeaky and free
7
The fermented noodles fell directly on the grill
8
Push it from the middle to the four-week side, to the size of a lasagna as big as a grill, with 10 minutes in the middle if it does not move; two rounds of 40 minutes in a warm place
9
After 40 minutes, a hole was inserted on the surface of the face of the noodles with olive oil; the fermentation continued for 30 minutes on the cover
10
(b) Spectrum olive oil on the surface of the fermented lasagna
11
- The insertion of black olives in the hole
12
In the oven 200 degrees preheat, mid-level, 20 minutes
13
The baked noodles are taken out, and an olive oil is painted on the surface while it's hot; it's good to slice it。