walnut oranges

By VicentaLakin

walnut oranges
This year, I bought the Europack, which I would have liked, and I've had it more often. Orange skin is home-made orange skin, which is airproof, stingy, spleeny, conductive. He's got cold coughing, an appetite and chest ache. walnuts are recognized as “wich fruit” that not only fills the brain, but also relieves the pressure。

Recipe Recommendations

  • Whole-wheat bread flour 400 grams
  • water 270 ml
  • salt 4 grams
  • sugar 18 grams
  • dry yeast powder 4 grams
  • olive oil
  • orange peel 80 grams
  • walnut 100 grams

Steps for walnut oranges

  • Make walnut oranges step 0
    1
    The orange skin immersed in warm water for 10 minutes, dried water, walnuts in the middle of the oven, and baking up and down 150 degrees for 5 minutes
  • Make walnut oranges step 1
    2
    Scratch the whole wheat bread, water, salt, sugar, olive oil and yeast from the materials to the extension stage, with orange skin and walnuts, and rubbing and rolling in containers for basic fermentation
  • Make walnut oranges step 2
    3
    The noodles fermented to 2.5 times the original
  • Make walnut oranges step 3
    4
    Split the noodles into two, one 400 and the other 500 and roll for 20 minutes
  • Make walnut oranges step 4
    5
    The fermented baskets are used to sow whole wheat bread
  • Make walnut oranges step 5
    6
    The fermented baskets are used to sow whole wheat bread
  • Make walnut oranges step 6
    7
    Put 500 grams of pasta again in a round basket
  • Make walnut oranges step 7
    8
    400 grams of pasta in an elliptical shape in a rectangular basket of vines. Lee
  • Make walnut oranges step 8
    9
    He fermented twice as big in front of his face, tied to the grill, cut a few knives on the face of his face
  • Make walnut oranges step 9
    10
    THE OVEN IS 200 DEGREES PREHEATED. PUT THE NOODLES ON THE SLAB, BAKE THEM IN 10 MINUTES, TURN INTO A FIRE OF 180 DEGREES AND CONTINUE TO BAKE FOR 20 MINUTES
  • walnut oranges Make Tips

    One, using whole wheat bread flour, if not 80 per cent of the flour and 20 per cent of the flour, or the same sentence, the volume of liquid must be placed in accordance with the volume of the flour, with a safe practice of 90 per cent of the volume of the liquid, which is then added in accordance with the water quality of the flour. 2. The temperature and timing of the baking shall be adjusted to the performance of the oven。