Red double toast
By VicentaLakin
one of the advantages of making bread in the summer is that the noodles are fermenting fast. it's been at 37 or 38 degrees these days, and i feel like i can get out of here with a single onion flower... and in this hot weather, i'd like to eat something simple
Recipe Recommendations
- red rice flour 2g
- high-gluten flour 270G
- Quinoa flour 30g
- soft white sugar 20g
- yeast 4g
- raisins 10g
- wolfberry 10g
- corn oil 30ML
- salt 2g
- sweetening
- baking
- half an hour
- simple
Steps for Red double toast
1
original pasta: 130g high-banded flour + 15g quinoa flour。
2
10 g white sugar and 1 g salt in the diagonal line and 2 g yeast in the middle. pour 15ml corn oil。
3
Based on the water-sucking nature of flour。
4
At the end of the procedure, the room temperature is one round。
5
red curvature flour: 140g high-strength flour + 15g quinoa flour。
6
10 g white sugar and 1 g salt in the diagonal line and 2 g yeast in the middle. powder in red and 15ml corn oil。
7
Based on the water-sucking nature of flour。
8
At the end of the procedure, the room temperature is one round。
9
The pasta is fermented。
10
Red noodle fermented。
11
Two noodles out of the air。
12
They're divided into three, loose for about 15 minutes。
13
Open the red noodles and put them in the raisins and raisins。
14
Wrap your mouth and put it in the odor。
15
Pack your mouth, all three. (It doesn't matter if the original noodle doesn't completely wrap the red noodle.)
16
Make three noodles and put them in a toast box。
17
Put it in the oven and do two rounds。
18
Two rounds complete。
19
Preheat ovens, up and down + heat flow about 200 degrees and 40 minutes。
20
When it's done, the button's off。
21
Slice
22
HA HA HA
23
EatRed double toast Make Tips
The oven is set for reference purposes only。