The mini-cuill hand tore the bag
By VicentaLakin
The hand tore packs that don't have to be soothed, because they use cinnamon meat without cranberry, it tastes so good when they're baked, their skins are tougher, their mouths are more resilient after a night of room temperature, but I feel better when I'm baking in the morning, and it's soft, and it's the first time I've had a feel-soaking and room-up. From Hachi 0328, thanks here。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for The mini-cuill hand tore the bag
1
The main dough was mixed with salt and yeast, butter and then left behind for 20 minutes。
2
The addition of salt, yeast and soft butter to the surface is smoother and has good dilation。
3
Flatten the noodles and freeze the fridge in a fresh bag for about 30 minutes。
4
The extent of the freeze is that the noodles are a little hard but still open。
5
Take out the noodles into as thin a rectangular as possible. If it's too sticky to sow powder on the board, it can also flip. It's about 50 *30, and it's a little looser。
6
The presoft butter is wiped evenly by hand as far as possible。
7
Spray a layer of pre-emptive soft and shredded cinnamon。
8
Split the face like a picture into three pieces, each of which is 30 centigraded and then frozen for 15 minutes。
9
Take out the back vertically。
10
Roll from bottom up。
11
Then do it。
12
Take a little longer and cut it from the middle with a sharp knife。
13
Take a sliced face-to-face face-to-face, and the rolls don't matter too much, and put them in a pre-adhesive mold。
14
Fermentation in warm and wet areas is twice as large, and the temperature of fermentation should preferably not exceed 28 degrees, otherwise buttering will drop the level of impact。
15
Put in a pre-heated oven of 180 degrees and 25 minutes, with tin paper on top。
16
Done
17
Done