Garlic squid submarine
By VicentaLakin
Recipe Recommendations
- white bread premix 350 grams
- sweet corn 55 grams
- shredded squid 100 grams
- garlic 50 grams
- water 170 grams
- surface egg liquid appropriate amount
- coriander appropriate amount
- butter 30 grams
- yeast 4 grams
- wheat germ appropriate amount
- Baked sesame salad dressing 1 Pack
- salt 4g
Steps for Garlic squid submarine
1
Put the medium in the bakery, 120 grams of white bread, 4.2 grams of yeast, 100 grams of water
2
It's fermenting twice as big. It looks like a hive. Status
3
Turn the toaster to drain the Chinese material, stop and add the remaining white bread premix, 70 grams of water, 4 grams of salt
4
The pasta material is evenly plattered, then butter is added to the extension phase
5
Add garlic
6
When the pasta material is mixed, it ferments
7
When the noodles ferment, mix the squid silk, corn grains, bake the sesame salad, and cut the fragrances in another bowl
8
The noodles fermented 2.5 times larger
9
Turn on the toaster and get the noodle gas out. 30 minutes
10
Split the noodles into six
11
Turn the face into a piece
12
Roll up the face and fix it as hard as you can
13
It's fermented to 1.5 times the size of the noodle
14
An appropriate amount of wheat seed is on the dough
15
180 degrees for 20 minutes
16
Take it out in a pack, cut it open in the first side, put on squid silk material, spread some cuisine, and eat it