The borscht
By VicentaLakin
Recipe Recommendations
- high powder 225 grams
- butter 18 grams
- yeast 3 grams
- sugar 38 grams
- salt 3 grams
- egg liquid 23 grams
- milk powder 8 grams
- water 113 grams
- powdered sugar appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for The borscht
1
Plow all raw materials into the container until the extension phase。
2
Room temperature fermented to 2-2.5 times。
3
The fermented pasta is divided into six pieces by pressure exhaust and loose for approximately 15 minutes。
4
It's made of ellipticals, flipped over, rolled up and down, rounded up and collected。
5
Sticky closing。
6
In turn, the warm and wet areas are used for final fermentation。
7
The fermented noodles, with sharp blades of a blade in the mouth one centimetre deep, were put into soft butter。
8
The surface brushes the egg fluid and sifts a thick layer of sugar powder。
9
The oven is preheated, 175 degrees for about 18 minutes. (temperature adjusted for home oven)
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