Black gallon lass
By VicentaLakin
Recipe Recommendations
- eggs one
- butter 20g
- yogurt 50g
- dry yeast powder 3g
- Purple sweet potato paste 120g
- high-gluten flour 160g
- salt 2g
- wheat flour 50g
- white sugar 30g
- blackcurrant appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Black gallon lass
1
The potato's fertilized and cold
2
Black gallon dries all night with red wine
3
Scrap the spare
4
All materials except black gallons and butter pour into the bakery and start the lasagna procedure for about 28 minutes。
5
In about 10 minutes, it was placed in a butter block and the lasagna process continued。
6
After the noodles have been completed, the noodles are torn to black gallons and then the noodles are to be activated。
7
When the black gallons are completely crushed into the noodles, the noodles are removed and placed in the basin to cover the fermentation of the membranes。
8
Noodles have reached full expansion。
9
fermented noodles。
10
Take out the exhaust。
11
Split it in two, relax。
12
Take a slap。
13
Roll up, squeeze through the mouth。
14
The mouths are decorated for secondary fermentation on the grill。
15
To be fermented twice as big and sifted with thin wheat flour。
16
Slice with a sharp knife。
17
The oven is 180 degrees preheat for 10 minutes and is set in a 150 degree grill for 35 minutes to be removed。
18
Done
19
Done
20
Done
21
Done
22
Done
23
Super soft。