Don't rub the nut stick bread
By VicentaLakin
Make the best of the best food
Recipe Recommendations
- high-gluten flour 300g
- cashew nuts 40g
- salt 6G
- sugar 6G
- yeast 3g
- water 220g
- salad oil 10g
Steps for Don't rub the nut stick bread
1
All materials except cashew nuts are placed in the basin
2
Scattered in groups, with refrigerators cooled for 40 minutes (summer heat) and fermented for about an hour。
3
It's a developed noodle, and it's a bit of a drain of air cover for a second fermentation hour。
4
Put a little knife in the waist or crush the dot with a cane。
5
Two good ones are put on the high-heavy table, gasped, then flattened on the cashew nuts, and the bread on both sides of the flour wraps them all in
6
Wrap it up
7
I'll cut it in two
8
Squeeze the noodles with their hands and grow the stripes, and then make both
9
The whole face is covered up and fermented for about 40 minutes. ♪ It looks good ♪
10
The oven preheats 210 degrees. High-sifted flour, cut with a sharp knife and placed in a pre-heated oven;
11
We'll just set the temperature at 200 degrees and 25 minutes。
12
Baking..
13
The way it's coming out
14
Beautiful land
15
I can't wait to cut it。
16
With cashew nuts, it's really good in the pretzelsDon't rub the nut stick bread Make Tips
In hot summer weather, start the first rise in the refrigerator and then continue at room temperature to avoid over-proofing. The dough is quite sticky (as water absorption varies by flour brand), so you can lightly dust your hands or the surface with some high-gluten flour before handling it. Adjust the temperature according to your own oven; if you prefer a crispier crust, you can increase the temperature slightly. You can substitute the nuts with any other nuts or dried fruits of your preference.