Intestine bag

By VicentaLakin

Intestine bag
The intestine bag is a classic salty bread

Recipe Recommendations

  • high powder 125 grams
  • low powder 30 grams
  • yeast 3 grams
  • fine sugar 16 grams
  • salt 2 grams
  • honey 10 grams
  • egg liquid 36 grams
  • water 55 grams
  • butter 25 grams
  • chopped chives 10 grams
  • salad dressing 10 grams
  • Taiwanese sausage 4 pieces
  • whole egg liquid a little

Steps for Intestine bag

  • 1
    Put all material except butter in the main material in the bread drum Internal
  • 2
    Runs a Zoface program for 10 minutes
  • 3
    结束后加入软化后黄油，继续Runs a Zoface program for 10 minutes
  • 4
    When the program is over, you can pull out a flexible texture film
  • 5
    Take out the noodles, remove the mixed leaves, and put them in a clean container. Internal
  • 6
    Put it in the fermentation box, set for 60% humidity, 30 degrees temperature, 60 minutes
  • 7
    The noodles are fermented twice as big
  • 8
    Take out the noodles, round the exhaust, divide the four equals, and cover the film for 10 minutes
  • 9
    We'll have the noodles sprung up for five minutes
  • 10
    When the freeze is complete, the noodle continues to grow, more than twice the length of Taiwan's intestines
  • 11
    Round about Taiwan's intestines. Keep your mouth shut and put it in the oven
  • 12
    It's about double the fermentation in the fermentation box, set at 75% humidity, 35 degrees temperature, 45 minutes
  • 13
    When the fermentation is over, remove the bread embryo and paint the whole egg fluid
  • 14
    Squeeze the salad sauce
  • 15
    Spill the flowers
  • 16
    Finally, the salt was torn into powder and spread over the bread
  • 17
    Put it in the middle of a pre-heated oven, 170 degrees up and down, 20 minutes
  • 18
    When the roast is finished, just take it out
  • 19
    Completed Chart

    • Intestine bag Make Tips

    1. WHEN THE TEMPERATURE IS HIGH, THE FACE IS COVERED WITH A BAKERY, WHICH USES ICE WATER, REFRIGERATED EGGS, COVERED FACE-TO-FACE, WHICH CAN EFFECTIVELY REDUCE THE SURFACE OF THE FACE. 2. WHEN THE NOODLES GROW, IT IS AVOIDED, AND A FIVE-MINUTE STOP CAN BE PUT IN PLACE; HANDS START BETWEEN THE TWO SIDES OF THE ROOM, WITH THE SIDES RESTING, SO THAT THE FACE DOES NOT TWEAK. 3. THERE IS A SMALL GAP BETWEEN THE NOODLES AND SAUSAGES, AND IT IS NOT POSSIBLE TO BREAK THE TIME AND TEMPERATURE OF THE FERMENTATION BACK TO THE BAKERY. 4. BAKING MACHINE: 6D (BM1352B-3C) OVEN: CAS 750A FERMENTATION BOX: CARS 60L EMERALD: CUISCING ALUMINITE

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