radish dry rolls
By VicentaLakin
Grandma made a lot of radish drying out of her own radish and gave me a lot of radish, and I didn't feel like I had much of a chance to eat, because breakfast was made with all kinds of rags and pastry, and at night it's made out of fresh meals. I went to Guilin a short while ago and ate a burrito in a hotel breakfast, made out of prune, which was delicious, so I was inspired to use radish instead of prune. Try it. It's nice. Soft bread with a nice, nice radish dry
Recipe Recommendations
- high-gluten flour 260 grams
- medium-gluten flour 100 grams
- milk powder 20 grams
- water 160 grams
- white sugar 50 grams
- salt 3 grams
- yeast 3 grams
- butter 30 grams
- dried radish 80 grams
- mature oil 5 grams
- salty and sweet
- roast
- several hours
- ordinary
Steps for radish dry rolls
1
In addition to yeast and butter, other materials are placed in bread drums, French bread programs are opened, yeasts and butter are added to the thick membranes, and thin membranes are removed
2
One in the bread bucket
3
It's fermented to 1.5 times the size
4
An average of 18 copies of a good pasta, rolling round, 15 minutes static
5
Cut the radish dry and add 5 grams of sugar and 5 grams of refined oil, evenly mixed
6
♪ Scratch the noodles ♪
7
Open
8
Smash the radish
9
Shade
10
Put it in the oven
11
The oven is twice as big, the surface is sprayed with water, the white sesame is spread, the sesame is gently pressed with the hand, and it binds more tightly
12
Put it in the middle of a preheated oven, 160 degrees up and down, 20 minutes bake
13
You'll be able to get out of the oven when the surface is even and melted
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Completed Chart
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Completed Chartradish dry rolls Make Tips
1. Rhode dryer, if salty, with prior water bubbled, washed, shredded and drained. 2. Aligned water with water in accordance with flour. 3. Aligned baker temperature according to individual oven properties