A hand tore bag
By VicentaLakin
The hand-to-breathing was difficult for freshly baked relatives, especially with butter, which would leak if it was not properly controlled, and it was suggested to use a piece of butter. If no piece of butter is available, it can also be used with ordinary salt-free butter, softened into squares, which can be stored in a conservatory bag to a level equivalent to that of the pasta。
Recipe Recommendations
- low-gluten flour 50g
- high-gluten flour 200g
- eggs 30g
- butter 20g
- condensed milk 15g
- scalding seeds 25g
- milk powder 10g
- salt 3.5G
- white granulated sugar 35g
- dry yeast 4g
- water 125g
- flaked butter 125g
- sweetening
- roast
- several hours
- senior
Steps for A hand tore bag
1
The swirling butter is straight into squares, with hand marks on it, which can easily bend and work better. It is recommended that room temperature be around 20 degrees. Frozen freezer in a conservatory bag。2
The raw materials, except for butter, are then smoothed and then added to the butter, so that it can be extended. Then ferment to twice the size。3
Take out the rolling circle, loose for 10 minutes。4
I'll put some powder on the board. Low powder is easily adhesive, while high powder is adhesive) and is placed under the ground in pieces of flour and butter. It's not too big for butter. If it's too big, it's too much, and it's too much. So, you could just wrap it up. When you're packed, hold on tight. Don't put any high powder in a tight noodle, so that the butter will come out and get stuck。5
The wrapped noodles are long, and the noodles and butter are the same. Don't butter fast, or the noodles fast. It's easy to fail。6
I used a three-and-a-half discount. Turn one third of the face on the left。7
One third of the face of the right side is folded, and a 30% discount is done. You can put noodles in the fridge and wake up。8
Then turn the noodles into 90 degrees and do it again. I've done it twice and three times. Refrigeration or freezing of refrigerators is not necessary if it can then be folded because if room temperatures are low, butter can easily become debris。9
Finally, the flour was converted to 90 degrees, and three triangulations were completed once. Don't rush into the face when it's folded, or freeze or freeze the fridge for a while. If your noodles are big enough, it'll take longer。10
The noodles are 24 cm long, cut in five to six. Then take one of them and put it in the mold。11
It's twice the size of a surface brush, 180 degrees preheat in the oven, and it's just a middle to top colour. About 20 minutes。A hand tore bag Make Tips
Hotting, high-banded flour, 75 grams of butter, 30 grams of butter, hot water 53.3 grams of sugar, 6 grams of sugar: butter and hot water in small pots, boiled to butter melt, boiled to water, put out of fire into high-banded flour and sugar, ploughed with spoons, rubbed into the face, placed in containers, masked film, freezer for 18-24 hours. Breads made from hot crops can prolong ageing times. Tastes better than straight bread。