The Great Lakes
By VicentaLakin
The simplest food is often the classic. Whether it's a working day or a weekend morning, either a pure toast or an improved version of cinnamon or peach mashed. The moment I sat at the table, everything was none of your business. Just love your stomach. Today, the Assou programme is “Big Lebas” toast, which is heavy and is traditionally European. The corroded skin is rich in nuts and the interior is softly chewed. The Great Plateau in Midian broke the concept of soft bread and felt somewhat French. Life needs it. Your stomach needs it. So get ready
Recipe Recommendations
- high-gluten flour 200g
- eggs one
- milk 75g
- walnut kernel 90g
- raisins 90g
- white sugar 30g
- butter 20g
- salt 2g
- yeast 2g
- milk powder 10g
- sweetening
- roast
- an hour
- ordinary
Steps for The Great Lakes
1
The food is ready, except for butter, yeast, dried fruit, and all foods are placed in containers, covered in thick membranes, and then added to the butter and yeasts, to the thin membranes. (Note: The increase is adjusted to the water intake of flour; newcomers cannot control the fermentation level, can add yeasts and other raw materials together, and eventually butter; butter can melt in silence or at the temperature of their hands; the flour is difficult to rub, ensuring that it is long enough to chew and is resilient)2
The noodles are fermented up to 1.5 times larger and can be sealed silently or choose to ferment directly from the oven。3
The fermentation period is preceded by the treatment of dried fruit, walnuts need to be cooked or cooked, raisins are washed with asphalt, and the water remaining on the surface causes natural expansion of the raisins。4
When fermented, the face is removed from the exhaust, rinsed, sealed for 15 minutes, so that the film is easily observed。5
Opened with a cane, curled up and sprouted with a face plate based on the width of the toast box。6
Spread walnuts and raisins evenly on the face, roll them up vertically, roll them as far as possible, put them in the toast box, and ferment them again to the full eight. Put it in the bottom of the preheated oven, 180 degrees up and down, 10 minutes preheat and 30 minutes bake。7
To be even on the surface and out of the oven. (Note: Baking temperatures and times are adjusted appropriately to individual oven propertiesThe Great Lakes Make Tips
1. Adjusting additions to flour for water use; 2. The newer cannot control the fermentation level by adding yeasts and other raw materials together, and eventually butter; 3. Butter can melt silently or at the temperature of the hand; 4. High-banded flour is difficult to rub, ensuring that it is long enough to chew in order to be resilient; 5. The roast temperature and time are adjusted appropriately to the individual oven properties。