Volume packs

By VicentaLakin

Volume packs
I'm hungry. Let's have some bread, sausage, onion flowers, cheese powder

Recipe Recommendations

Steps for Volume packs

  • 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 exhausts, divide 12 equals, and cover the film for 10 minutes
  • 9
    When the freeze is over, take out the noodle strip, about three times the length of Taiwan's intestines
  • 10
    Three laps around Taiwan's intestines. Keep your mouth shut
  • 11
    It's almost double the fermentation in the fermentation box, set at 75% humidity, 35 degrees temperature, 45 minutes duration
  • 12
    When fermentation is complete, the bread embryo is moved to the large dish (negligiblely baked with the original two 12-inch dish)
  • 13
    Scratch all the egg fluids on the bread embryos and then spread white sesame, cheese powder and onions
  • 14
    Put it in the middle of a pre-heated oven, 170 degrees up and down, 23 minutes
  • 15
    When the roast is finished, just take it out
  • 16
    Completed Chart

    • Volume packs Make Tips

    1. WHEN HIGH TEMPERATURES ARE COVERED BY A BAKERY, USING ICE WATER, REFRIGERATED EGGS, COATINGS THAT CAN EFFECTIVELY REDUCE THE SURFACE TEMPERATURE OF THE FACE, 2. WHEN THE FACE OF THE FACE IS SWOLLEN, ONE STEP IS AVOIDED, HANDS START RUBBING ON BOTH SIDES FROM THE MIDDLE, WITH THE EDGES STOPPED, SO THAT THE FACE DOES NOT STRETCH. 3. THE FACE DOES NOT STRETCH. 4. THERE IS NO FERMENTATION AFTER WHICH THE FERMENTATION CAN BREAK. 5 GRAMS OF SALT POWDER CAN BE USED TO REPLACE THE TIME AND TEMPERATURE OF THE BAKERY 5. THE OVEN: 6D (BM1352B-3C) EAST TIMOR: 750A FERMENTATION BOX: 60L CASS: 12-INCH COW-SMELTING SAUCER, 750A

    Recipe Categories

    Recipe recommendation