A corn sausage stick bag
By VicentaLakin
Recipe Recommendations
- high powder 300 grams
- low powder 60 grams
- milk 180 grams
- whole egg liquid 40 grams
- sugar 20 grams
- salt 1 tsp
- sweet corn half a
- carrots half a
- sausage art. 1
- brushed cheese strips appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for A corn sausage stick bag
1
ALL BUT BUTTER IN THE MAIN MATERIAL, RUN AN IMIX PROGRAM FOR 20 MINUTES
2
ADD SOFT BUTTER AND RUN AN IMIX PROGRAM FOR 20 MINUTES
3
Take corn, carrot cut, weenie cut, 10 minutes of steam
4
Then put it in the middle of the preheated oven, 200 degrees C, 10 minutes, and the material is finished
5
Select the fermentation program after the pasta is finished. First fermentation, 60 minutes
6
Take out the noodles, cut the trio, round the air, cover the film for 15 minutes
7
And turn the face over and rub it. Thin
8
Roll it up from the bottom, and hold it tight
9
It's in the stick
10
Put the film in the oven for a second fermentation, release the water for 30 minutes
11
When the fermentation is over, the surface brushes the egg fluid, cuts the depths with a sharp knife, stuffs the material, and spills the lasagna on the surface
12
Put the molds on the grill, preheated oven mid-level, 200°C, 20 minutes, mid-way cover, plus an extra grill in the bottom floor, with water in it, and more humidity in the oven