The hand tore the meat and bread
By VicentaLakin
It's a piece of bread made of six cups of mold at the bottom of a golden multi-purpose kitchen。
Recipe Recommendations
- high-gluten flour 150 grams
- fine sugar 21 grams
- salt 2 grams
- milk powder 7 grams
- water 105 grams
- yeast 3 grams
- butter 12 grams
- salad dressing appropriate amount
- meat floss appropriate amount
- salty and fresh
- roast
- several hours
- simple
Steps for The hand tore the meat and bread
1
All materials, except butter, are poured into the bread-crumber, set up a face-to-face procedure, which is suspended after 20 minutes, added to the pre-soft butter, and reset with a face-to-face programme, which ends in 30 minutes, so that the mask can be pulled out. An fermentation program was then set up for about 80 minutes, with a high-strengthed flour with a finger and a hole in the middle of the dough, which, if the hole does not shrink, proves that it has been given。
2
Take out a full ventilator, a full roller, a protective membrane and a lax 15 minutes。
3
The noodles are divided into six equals, one of which is to be removed at random and drawn like a plank。
4
The small face shop is in the six-cooked cups of cuisine, with no need to fill it up, with a little distance away from it, because the dough swells in late fermentation。
5
Squeeze the salad sauce and spread the proper pine。
6
Go ahead and lay a layer, squeeze on the salad sauce and spread the pine until all the small pieces are finished. The other five cups do the same. It was followed by a second fermentation, which was twice as large as the pasta, with the oven preheated at 170 degrees, placed in the mould and baked for 30 minutes. When midway bread is coloured, care is taken to put tin paper on it。
7
Get out of the oven and cool off
8
The finished map