The little pine maniac
By VicentaLakin
Recipe Recommendations
- Polish species 100 grams
- high powder 220 grams
- sugar 45 grams
- eggs one
- salt 3 grams
- yeast 2 grams
- milk powder 20 grams
- butter 20 grams
- salad dressing appropriate amount
- meat floss appropriate amount
Steps for The little pine maniac
1
The Polish plant is prepared early, fermented with room temperature and put in a freezer for overnight use。2
In addition to butter, the material is then covered in clusters and expanded to include butter and salt. It's a basic fermentation3
The noodles are twice as big, their fingers are powdered and their holes are pierced. No collapse, no retreat。4
The exhaust splits the noodles into small groups of 60 to 80 grams each. This looks like you like it. More than a dozen breads are big. Covered the membrane laxity for 15 minutes。5
Take a little pasta and turn it into a cow tongue。6
From top to bottom, the rolls are accompanied by tight ends。7
Press thin below the bull tongue8
Let the noodles be olives. Conduct two rounds. Two to two9
Surface omelette, oven 180, baked for 20-25 minutes. Just on the surface。10
The baked bread will be cold on the net. Cut through the middle and squeeze in a little salad sauce. The surface is covered with salad sauce and the layer with salad sauce is covered with pine。11
Sticky meat pine over it. Seal Save12
Seal SaveThe little pine maniac Make Tips
1 Polish refrigeration will need to be removed from the refrigerator for some time before it can be used. Two pines with as little as possible. It's a bit bad。