Sausage-fruit

1

Prepare the raw materials. (A total of 110 grams of sausage and nuts)

2

All raw materials except salt, butter, yeast are then placed in the cook ' s mixer。

3

The mixer is installed and connected to the power supply, first with a second layer and then with three blocks。

4

Approximately 7 to 10 minutes, if the freezer is thermally cooled, will be covered with film or wet cloth for more than 30 minutes。

5

The scaffolding takes time to bake sausages, which are removed from the freezer room without returning temperature, placed in a pre-heated oven with 130 degrees of fire in the middle, baked approximately 140 degrees for 10 minutes, and baked sausages that are colded and sliced。

6

The stilled noodles are placed in salt and softened butter, and butter and salt are then rubbed into absorption in the second tranche。

7

Put the yeast in the second stage and then rub it, and then the yeast in the third and then the extension phase, which is about 5-8 minutes。

8

Put in a small slice of sausage nut dry。

9

Sausage fruit drys into the noodles。

10

Take out the noodles in two。

11

The basket is pre-empted, the flour sifts, the fruit-drys are folded into circulars, the fermented basket is placed up in the mouth, a bowl of hot water is placed in the oven, the humidity is around %75, the temperature is between 35 and 38 degrees, and the basket is fermented in the oven for about 40 minutes。

12

The fermented noodles were inverted to the grilled oilpaper, cut flowers, preheated the oven at 200 degrees and burned 160 degrees 10 minutes。

13

Put the oars in the middle of the oven, spray water in the oven, not on the oars, burn 190 degrees, burn 160 degrees for 30 minutes, and remember to paste the important tin-covered paper in the middle of the road so as not to bake。

14

A roasted oak is immediately removed, and can be eaten if it is dryed on the Internet, and if it is not warmed by hand, it is stored in a bag。

15

Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

24

Cut the hole is good。

25

Tastes like sausage and groceries。

26

Low-oil, sugar-free omelet suits me。

27

My girl likes it too

The temperature of the oven varies from one to the next and does not need to be fully replicated. My oven is 20 degrees below fire and 10 degrees above fire, so the temperature and timing of the oven is based on the oven itself. Two, if the oven ferments to the fermentation pad, a bowl of hot water increases humidity, not just boiling water. I usually put two thirds of the freshly burned water, one third of the cold water in it. This hot water is suitable for the autumn winter festival. If in the summer the water is warm enough, if the temperature is too high for the fermenting noodle, then the bakery is bad, it can also be fermented in the room, a wet towel on the vine basket, a frozen fermentation in the fridge, and a better omelet after the fermentation。