Meat pine toast

By VicentaLakin

Meat pine toast

Recipe Recommendations

  • bread flour 250 grams
  • yeast 3 grams
  • fine sugar 40 grams
  • salt 3 grams
  • milk powder 10 grams
  • refrigerated egg liquid 25 grams
  • ice water 135 grams
  • butter 25 grams
  • meat floss appropriate amount

Steps for Meat pine toast

  • 1
    Put all material except butter in the main material in the bread drum Internal
  • 2
    Run a "Stand Face" program for 15 minutes, then check the face and have a thick film
  • 3
    Add softened butter and continue with a "Ocean" program for 15 minutes
  • 4
    At the end of the procedure, check for facial temperature, 26.2 degrees
  • 5
    Check the noodles, pull out a thin, flexible film
  • 6
    Take out the noodles, take out the mixed leaves, put them in the bread drums after a simple roller. Internal
  • 7
    Select the fermentation program for approximately 60 minutes, twice the fermentation
  • 8
    Take out the noodles to round the air and cover the film for 10 minutes
  • 9
    ♪ Growing the noodles ♪
  • 10
    One third of the area where the meat is covered in lasagna
  • 11
    Roll up, roll down, close the door, rub the strip
  • 12
    The end of the three noodles
  • 13
    Quiet
  • 14
    Put it in the bucket
  • 15
    Select the fermentation function, 60 minutes, with two fermentation sessions, with a fermentation of about two times the size of the pasta
  • 16
    Select the baker, 40 minutes
  • 17
    When it's finished, pick up the bread bucket and pour out the toast

    • Meat pine toast Make Tips

    1. WHEN THE TEMPERATURE IS HIGH, A BREAD MACHINE IS USED TO RUB THE FACE, USING ICED WATER, REFRIGERATED EGGS, AND AN OPEN FACE IS EFFECTIVE IN REDUCING THE SURFACE TEMPERATURE

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