Olive gravy snack
By VicentaLakin
* Olive food: a Chinese-style dish that is unique to the Guangdong Zhuang region and belongs to the cuisine department. The smell of olive glycol is made of mustard leaves. Taste the fragrance, fragrance, chewing, gnawing, and not a fragrance of the fragrance of the pedestals, which help digest and promote appetite. :: Folklore: every summer, after the stormy typhoon, olive flowers fall down in the olive grove. Olive flowers are premature green olives, which are still far from the pick-up period in the autumn and winter, and olive fruit, which is nuanced and ferocious. There was a daughter-in-law who had to leave the olives to rot in the ground, so she picked up a basket to cook. In the old days, every household had a pickled pickle, which was stacked with pickled leaves, and the daughter-in-law took the pickles and washed them to pieces and put them in a raw iron pot with olive flowers. She simply intended to use the waste for later consumption. I didn't want a miracle to happen, and the olives were born. ♪ Olive foods are my family's usual snacks, porridge, fried rice, and a little bit of it, so don't let it taste like it ♪ I mean, it's okay to eat once in a while! Besides, it's reassuring to choose something big! We still have to trust the food producers! Isn't it
Recipe Recommendations
- eggs one
- sugar-tolerant yeast 3.5G
- salt 3g
- olive vegetable 50g
- water 125g
- high-gluten bread flour 270G
- white sugar 25g
- olive oil 5g
- salty and sweet
- roast
- several hours
- ordinary
Steps for Olive gravy snack
1
Preparation material. (The different brands of flour are water-absorbed, so you can reserve some in the fluids of the formula for the mix
2
With a bakery and noodles. All materials are placed in the bread drums in the order of first liquid and then powdered powder (egg and sugar and salt and bread and yeast). Note that sugar and salt are separated in two corners of the bread drum and the yeast lasts (the yeast cannot be in direct contact with the salt and can be placed in the yeast if the breadmaker has a yeast box)。
3
Bread machine and face program, usually 10 minutes, followed by a smooth pasta, with olive vegetables and olive oil. One more face-to-face program。
4
After the completion of the two-faced programme, the face is smooth and flexible, and the surface may have small bubbles. The requirement for a small meal kit vis-à-vis the noodle is not as high as the requirement for a full expansion, so it's okay not to have gloves. Unsettled relatives can start another face-to-face procedure, with a full and face-to-face process of 30 minutes, without long periods of peace and too long of influence。
5
The noodles are still in the bread-crumb, choosing the bread-cutter key for one full hour (the summer can be reduced to about 50 minutes). The noodles are twice as big and their fingers are pierced with flour, and they don't collapse。
6
After the fermentation has been completed, the surface program is ventilated and removed in five minutes. Or the noodles are taken out for air venting, which is evenly split into several ones, rounded and covered with a shampoo for 15 minutes。
7
I used a small 12-gauge ball in each compartment. The rest made several ellipses. I don't have oil on my side, it's not easy to get rid of the back side, and I suggest you put some powder or oil on the bottom and side side, or put it on paper
8
When it is fully fermented, the oven selects the fermentation function, which is put in the middle of the oven for a second fermentation twice the size (a bowl of warm water can be placed in the lower oven for 40 minutes). If the oven has no fermentation function, it can be placed directly in the oven without opening the oven, with warm water beneath it for fermentation; when it is hot, it can ferment in the room, usually for 1-2 hours depending on the temperature of the room。
9
After the fermentation is completed, the surface is coated with egg fluid (if there is no egg fluid, the honey can be brushed and the ratio of honey to water is 1:1), placed in the lower part of the oven, 175 degrees, on fire and roasted for about 20 minutes。
10
The ellipse can cut two knives on the surface and then rub the egg fluid on the surface
11
Roast to the surface, evenly coloured, taken out, cooled, bagged (fruit cannot be in the fridge, dry and hard, sealed in a bag or box)。
12
It's a special little food pack. It's already smelling in the house
13
Cut it, eat it. Please ignore the little hole on the side. I'm lazy
14
It tastes good
15
If you love olives as much as I do, you have to try thisOlive gravy snack Make Tips
One, sugar and salt are in two corners of the bread barrel; two, salt and yeast are not in direct contact and must be separated and the yeast must be put at the end; and three, if the bread is not so soft as to sound like a bun, the following reasons can be found: Whether the yeast is not valid (the yeast is to be kept in sealed storage), whether it is to be kept in high-condensed bread instead of ordinary high-condensed flour, and whether the flour and the double fermentation are in place; 4 and I usually use the bread machine and the face and the first fermentation, without a bakery, and can do the same by hand, is a bit more difficult; 5 and any other questions, the relatives can leave me a message, and I will reply when I see them。