Cream-cracker

By VicentaLakin

Cream-cracker
I've loved making this creamy soy sauce bag since I touched it. It really tastes beautiful this time. And it's fermented once. It's perfect for people who just bake。

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Steps for Cream-cracker

  • 1
    Prepare raw materials
  • 2
    All materials other than yeast are first liquid, and sugar and salt are at the opposite angle, and then the bread powder is put into it, choosing a meta-program and starting。
  • 3
    After the meta-program is completed, the noodle is placed in a large bowl with 30 to 60 minutes of sequestering。
  • 4
    When set still, you can pull out a rougher film and then re-enter the bakery, place the yeast in the bakery, re-choice a dome and start。
  • 5
    Once the face-to-face process is over, a thin, transparent film can be drawn。
  • 6
    It's divided into 16 equals, and it's covered in a roll。
  • 7
    There's no need to be silent, and this is the pattern from the one that rolls in the first place, and it's thin on the one hand, and the soybeans on the other。
  • 8
    From the bottom to the top, both sides of the border should be squeezed。
  • 9
    In turn, it will be placed in a grill of 28*28* for about 40 minutes in the oven, under which a bowl of hot water (usually two-thirds hot water and one-third cold water) will be required to ensure temperature and humidity。
  • 10
    After fermentation, remove the oven preheat of 190 degrees and 5 minutes
  • 11
    When sesame is released, a row of paper is cut and a suitable amount of flour is distributed (where the steps are self-washed and can be omitted), preheated the oven is placed in the upper middle to 180 degrees 20-23 minutes, and the medium colour deepens the tin sheet。
  • 12
    Success
  • 13
    This is a line of flour。
  • 14
    It's a line of sesame。

    • Cream-cracker Make Tips

    The temperature of the oven is determined by the temper of its own oven. A rookie can reserve 10 grams of milk。

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