Watermelon toast

1

I wanted to take the raisins with the raisins, and then I thought the color was wrong. Fuck

2

The yeast drops into the milk and shakes a few times so the yeast melts in the milk。

3

And then add something other than butter

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I'm using the tweezer

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After a while, see how thin the noodles are

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Add butter and keep mixing

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Until you can open a very strong film

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At 50% and 25% and 25%

9

Take a small piece and add tea powder

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A big piece of chords and a dry cranberry

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Put it in the bowl and cover it for the first fermentation

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The pasta fermented twice as big as it used to be

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Squeeze the fermented pasta out of the air for 10 minutes

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And then press the ellipse to roll for 10 minutes

15

A rectangle of loose red-flank exhausts into a rectangle with a bit of texting in length compared to the length of the mold, and a roll from the top to the bottom of the thin

16

After exhausting the white noodle, the squall grows, the length of which is the red noodle, and the red noodle

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And so will the Green Noodles

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Packed in white noodles

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Put the plastic face in the mold and put the lid in the warm and wet place for a second fermentation

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The pasta is full of nine centimeters and the fermented pasta is a centimeter to the top of the mold

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Put it in the oven. 150 degrees, 35 minutes

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Take it out when it cools

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Cut

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Top Chart

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Come and fill it up

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Completed Chart

1. The amount of flour and water content need to be controlled well; 270 to 300 grams of flour is suitable for a basket mold. Dough with too high water content tends to expand outwards from small holes during fermentation and baking. 2. The time for the first fermentation depends on the temperature; the higher the temperature, the shorter the fermentation time. The standard for judging if fermentation is complete is when the dough has fermented to 2 or 2.5 times its original size. Dip your finger in flour, poke a hole in the top of the dough, and after removing your finger, if the hole remains in its original shape, the fermentation is complete. 3. How to check if the dough is well-kneaded: The dough can be stretched into a very tough film that is not easily pierced by a finger. Even if pierced, the hole should be a very smooth circle. At this stage, the dough is ready to make toast! This is commonly known as the "glove membrane"