Leaf seed soft omelet
By VicentaLakin
The seed of the subsistence is the seed of the subsistence. In August-October, when the fruit matures, the whole grass is cut, bundled into small sets, dry, seeded, clean and dry. This small red brown fruit has a strong nut flavor, even in roasted food. Indeed, in many European countries, bakers often use such grains as biscuits, cakes, bread, etc., in almost all food products。
Recipe Recommendations
- high-gluten flour 300 grams
- linseed meal 50 grams
- qingshui 250 grams
- yeast 3 grams
- fine sugar 20 grams
- butter 25 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Leaf seed soft omelet
1
Put water, yeasts and fine sugars together in an eggboard, evenly mix them with chopsticks and try to melt the yeast
2
It's pouring in high-strength flour, linen seed
3
The chef's machine or the baker started to rub their faces, and the smoother ones were then added to the butter to the extension phase
4
Put the covered noodles in the eggpaste and cover them for the first fermentation
5
When the face fermented to its original size of 2 ~ 2.5 times the size, the dry powder was written with the finger, inserted into the face, the small hole did not shrink immediately, and the ferment was fermented
6
The fermented pasta takes out the exhaust and divides it into four of the same people, covering it with 10 minutes of membranes
7
Put the loosed noodles in an elliptical shape with an exhaust scepter, and then roll them up into their own preferred shapes and place them in a multifunctional gold plate. Internal
8
Make-up flour embryos put in the Emperor's oven for a second fermentation
9
When the bread is twice the size of the original, dry powder is on the face of the face
10
Put the oven in the middle of the pre-heated oven
11
Done