Sock-eating pack

Recipe Recommendations

• high-gluten flour 250g
• egg liquid 45G
• fine sugar 50g
• salt 3g
• yeast 3g
• milk 125g
• butter 25g
• raisins 80g
• crispy grains appropriate amount

• sweetening
• roast
• several hours
• ordinary

Steps for Sock-eating pack

1

After washing the raisins, immersed in water for 30 minutes

2

Dry water, spare

3

Pumping of main noodle materials, except butter and raisins, into bread drums, and stationing of drums in the baker, selection of the "live noodles" program, with two phases of laminate + fermentation, time by 1:40

4

The program starts in 15 minutes with softened butter

5

Five minutes before the end of the meeting, join the raisins

6

The raisins are evenly covered in the noodles, and the program is automatically fermented

7

To the end of the procedure

8

Take the fermented noodles and rub the exhaust

9

Split into 20 pieces

10

Ten minutes to go

11

Take a nice, loose face and crush it

12

Rolling again

13

Then put it in the oven and put it in the warm and wet place for final fermentation

14

you can use the time of the fermentation to make the soufflés, and you can put the required material together in the tub, and you can rub it in your hand

15

The soufflé will be ready until it's in small particles

16

The noodles are about 1.5 times larger

17

Put an egg fluid on the face of the dough

18

And then a flat layer of soufflé

19

Put the oven in the lower of the preheated oven, 180 degrees, about 25 minutes

20

Demolition as soon as it's out of the oven. Sealed and sealed

Sock-eating pack Make Tips

Recipe Categories

• baking Recipes
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