Apricot free

1

PREPARE ALL MATERIALS AND WEIGH THE REQUIRED WEIGHTS USING ACA ELECTRONIC SCALES。

2

Put the water in the bakery and then add yeasts, so they can be modulated。

3

Part of the rest of the flour is placed in a bakery and salt and sugar are placed in the opposite corner of the bakery。

4

Start the bakery and face function。

5

It's good to have a noodles and an extension

6

Rounded the noodles, placed them in a bakery, covered them with wet towels or film, and activated the fermentation function。

7

The fermentation ends when the pasta is 2.5 times larger. fermentation is a state. Don't ask me how long I've been fermenting

8

Get the noodles out of the air with a stick。

9

On average, seven copies of the noodles were divided. Rounded and covered for 15 minutes。

10

I'll put oil in the eight inches inside the circle, put oil paper on the bottom, and I'll put oil on it without it

11

Round up the waking face and put it in the circle。

12

Hot water is injected into the oven, put on the bottom of the oven and baked on the grill. Turn off the ovens and start the fermentation function. When it's hot, you can put hot water directly in the oven without fermenting

13

Noodles are twice as big and egg fluids are painted on the surface。

14

Put almond chips on the surface。

15

PUT IT IN A PRE-HEATED ACA OVEN, BOTTOM, UP AND DOWN, 180 DEGREES AND 25 MINUTES. COVER THE SURFACE WITH TIN PAPER。

16

Roasted bread, out of the grill and dry。

17

If the surface is a little overcooked and is afraid of getting hard, it can be covered with a protective film, which can be suffocated for 10 minutes and removed。

18

Completed Chart

19

Isn't the internal organization great

20

Lace can pull out for a long time。

The tablet is broken: 1. Because of the difference in the amount of water consumed by each brand of flour, the noodle section does not pour water in at once, leaves about 10 grams of water, and the luminous section considers whether to add ~2 – or not ~2 – to make food packs, so that the face is not deliberately covered by the so-called “molecular membranes”, which can be pulled in such a way that it is not easily broken and the mouth is serrated. Three, the fermentation must learn to see the state. It's only two and a half times larger. It is possible that the weather is different from the fermenting time, so the fermentation time cannot be generalized. 4. The fermented pasta exhaust must be in place. Otherwise, the bread will be empty, bad internal organization, etc。