Cinnamon apple rich fish

1

Bread material ready

2

First you put water and sugar in the cook's bucket, then you pour bread and yeast

3

Commencing the first layer of lasagna, following the formation of the lasagna, adding soft butter and initiating the second layer of lasagna

4

When you can pull out a transparent film, the face rub is over

5

Round the noodles, put them in the drums, covered them with lids and wet cloths, and fermented them in warm and wet areas

6

fermented noodles to prepare cinnamon apples. Material ready; apples cut to the nuclei

7

Let's start with 20 grams of water and 40 grams of sugar

8

When the fire becomes caramel color, the butter is added and melts

9

Join the cider. Keep cooking

10

When apples have a sense of transparency, add cinnamon

11

After mixing evenly, add red dry

12

8 grams of starch and about 20 grams of water are evenly mixed, slowly pouring into apple pie; the fire continues to boil for about two minutes, thick, and shut down

13

It's a cinnamon apple pie

14

When the pasta was 2.5 times larger, the top of the face was pierced, and it didn't collapse, and it was fermented

15

The pasta is removed, the exhaust is rounded, the weight is weighed, a 30-gram small noodle is split, the rest part of the noodle is in two pieces, and it's loose for 10 minutes

16

Take a large noodle, form about three millimeters of elliptical face, draw a fish pattern on it with a razor, cut off the mouth, and cut around the fish in a single piece

17

The cinnamon apples are divided into two parts, half of which is laid evenly on the fish, and the fish mouth is drawn down on the head of the fish, so the fish head can have a stereo. Sensor

18

From the head of the fish, the cut noodles are woven on the fish. Okay

19

Make up all the extra pasta on the tails

20

Transfer the fish to a non-clave dish, set aside 20 grams of lasagna into elliptical face, cut a piece of it to make fish fins, draw a bouquet of the tail, and make two rounds of the fish in a warm-water oven

21

I'll take care of the other fish

22

The lasagna is 1.5 times the original hour, with an egg fluid on the surface and preheated 190 degrees in the oven

23

Put fish bread in the middle of the oven, 190 degrees up and down, 25 minutes or so, and then you can add a layer to the surface. Tin Paper

24

When it's done, it's on the hanger, it's cold, it's in the bag, or it's cut to eat

25

What a big fish

26

One more

27

Two pairs

28

Fish

29

Peace and security. There's more to it

This type of bread must not be too soft, the amount of liquid is about 60 per cent of the flour, and if it is too soft, the later composition is not only more difficult, but also easier to change; if it is too soft, it can be rubbed in some flour before doing it; cinnamon apples are sweet enough, so no more sugar in the bread material and some can contribute to fermentation; cinnamon apples are made for a long time, so they can be laid back when they are fermented; water is not too much, and a small spoon can bind; roasting time and temperature must be adjusted by the home-made oven, and by the size of the fish; the first one of my fish does not cover the size, the color is too deep, and the second colour is just good for the individual; the small group is used to make fish fins, and the size and variety of fish can be adjusted。