Taco Shabata slipper bread

By VicentaLakin

Taco Shabata slipper bread

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Steps for Taco Shabata slipper bread

  • 1
    Pumpkin, millet, black sesame and white sesame。
  • 2
    Put it in the oven, 250 degrees, 10 minutes microwave。
  • 3
    500 g of T65 wheat powder and 10 g of salt, mixed. In turn, yeast fluids (5g + 100g water) and 350g clean water were added to allow full absorption。
  • 4
    add 30 g olive oil before the noodles are formed。
  • 5
    once the roasted pumpkins are removed, they are poured into 60g water, allowing the seeds to fully absorb the moisture。
  • 6
    And rub it in the noodles。
  • 7
    Slipped into a smooth pasta, covered with wet cloth, and fermented for the first time in a warm, closed space: 1 hour and 30 minutes。
  • 8
    After the first fermentation, it was divided into four small noodles. Wet cloths are laid, and 15 minutes in warm, closed spaces。
  • 9
    At the end of the static, the cranberry is rounded。
  • 10
    The pasta is over a third。
  • 11
    Turn the face over。
  • 12
    Collapse the square and wet the face with a brush。
  • 13
    And all kinds of seeds for decoration。
  • 14
    The oven preheated 240 degrees in advance, 10 minutes. Then, 50 grams of water (water bathing) was poured into the bottom of the oven and then placed in a dish with noodles. Roast up and down, 240 degrees for four minutes, then 220 degrees for 15 minutes。
  • 15
    When the bread comes out of the oven, the olive oil is painted with a brush。
  • 16
    Then it cools naturally on the shelf。
  • 17
    Completed Chart

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