All-sherry whirlwind toast

By VicentaLakin

All-sherry whirlwind toast
It's been a long time since I made toast, and I finally got free time to pull some grass. With red flour and white pasta, it contrasts from color to appetite

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Steps for All-sherry whirlwind toast

  • 1
    first, red lasagna: 100g high-strength flour plus 60g wheat flour。
  • 2
    (c) 2 g of red powder, 30 g of sugar and 1 g of salt in the diagonal line and 2 g of yeast in the middle。
  • 3
    Based on the water intake of flour, a proper amount of water added to the water is used to start the first and pasta programs。
  • 4
    following the completion of the procedure, a second procedure was initiated with the placement of 8 g of softened room butter。
  • 5
    After that you can pull out the mural。
  • 6
    and then we'll make the original noodles: 106g high-strength flour + 50g wheat flour。
  • 7
    the remaining 30 g white sugar + 1 g salt, with 2 g yeast in the middle, added water based on the water intake of flour, and started the meta-program。
  • 8
    the remaining 8g butter is inserted and a second procedure is initiated, after which the muzzle can be pulled out。
  • 9
    The red curvature contour chamber is hot。
  • 10
    There's one shot of the pasta。
  • 11
    Two noodles out of the air。
  • 12
    The red curvatures spread and the raisins rolled from top to bottom。
  • 13
    The white noodles spread the rest of the raisins。
  • 14
    The red noodles are placed above the white ones and roll from top to bottom。
  • 15
    Put it in the toast box。
  • 16
    Put a bowl of hot water in the oven and do two rounds。
  • 17
    Two rounds complete checkout。
  • 18
    Preheat oven, 210 degrees of hotter wind flow, approximately 45 minutes。
  • 19
    Roast it down, completely cool。
  • 20
    Slice。
  • 21
    Ha ha
  • 22
    Let's eat

    • All-sherry whirlwind toast Make Tips

    The oven is set for reference purposes only。

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