Grinded pine salad bag

Recipe Recommendations

• high-gluten flour 200g
• fine sugar 35g
• yeast 3g
• milk powder 15g
• salt 1g
• egg liquid 40g
• milk 90g
• butter 20g
• meat floss appropriate amount
• salad dressing appropriate amount
• white sesame appropriate amount
• sesame a little

• salty and sweet
• roast
• several hours
• ordinary

Steps for Grinded pine salad bag

1

Prepare all the food

2

Mixing and smoothing of pasta with other than butter

3

Add butter to the extension phase

4

No need to rub out the membranes, just the extension phase

5

After the lasagna is over, the fermentation is 2 to 2.5 times larger in warmer areas

6

(b) Exhaustion of the face group, which is divided into four pieces, one of which is 100 grams, with three remaining equal weights, and thawing of the cover for 15 to 20 minutes

7

Cut the paper into a large circle of 22 cm

8

(b) the end of the flail, with a small amount of powder on the board, and a large circle of 20 cm of three identical pieces of the same face

9

(b) Placing a large circle on the tarpaulin, spreading a layer of meat pine and sesame, and finally pouring salad sauce, leaving a centimetre blank

10

(a) The second covers, with another layer of meat pine, sesame and salad sauce, and the third

11

The 95 g pasta that will be reserved to grow the tongue

12

(b) Draw the net open from the bottom to the top

13

(b) Placing the open web at the top

14

(b) Lifting of the oil sheet and putting it in a rounded modulus with hand lifting and covering the film with a second to two-fold fermentation

15

Following fermentation, a layer of egg fluid on the surface is sprayed with sesame

16

In the middle of the 170-degree preheat oven, top and bottom fire, 20-25 minutes (colored tin paper during the baking process), to the surface gold

17

Completed Chart

18

The fragrance of the face

Grinded pine salad bag Make Tips

Recipe Categories

• baking Recipes