Weenie salt toast
By VicentaLakin
Sweet bread is not less often eaten, and even the ham-eat cheese bread is not less sugared. I'm making a sausage-flavored toast today. The oil in the sausages permeates in the bread and feels like a little bit of a bun, but it smells better than a bun. Because it's after dinner, the weather is cold and fermented, and it's almost 2:00 in the middle of the night, and when I'm done, I'm hanging out in the room, and I'm crying, so there's a little crack on the face of the toast you're seeing. The 10 grams of sugar in it are for yeast growth and can be ignored. Weenies are homemade, fat and delicious. I didn't want to put sausage in the first place, I wanted to make salt at the request of a friend, but I thought that instead of putting sugar in salt, there was no other sauce in it. Let's just be cool. Add some salami. It's so cool
Recipe Recommendations
- bread flour 300 grams
- yeast 3 grams
- white sugar 10 grams
- salt 6 grams
- cold water 210 grams
- butter 30 grams
- sausage 92 grams
- salty fragrance
- baking
- several hours
- ordinary
Steps for Weenie salt toast
1
All the materials are ready. Weenies are homemade and spicy; a few white sugars are designed to provide a good fermentation environment for yeasts; the yeasts use the usual, without the need to use the yeast2
All materials except butter and weeds are placed in bread drums with different intake rates for flour, and it is recommended that 10 grams of water be set aside to see whether or not to continue with the water3
(a) Commencing the noodle program for 10 minutes, to be added to the softened butter for approximately 30 minutes when the noodle group is organized and able to pull out the thick film4
(b) The end of the face rubbing when it is extended to remove a transparent film5
(B) ROUNDED THE NOODLES AND PLACED THEM IN THE ORING 6D BAKERY, CHOOSING THE FERMENTATION PROGRAM FOR A TEMPORARY PERIOD OF TWO HOURS; WHEN THE FACE IS ABOUT 2.5 TIMES AS OLD, THE FINGER PASTE PIERCS A HOLE IN THE TOP OF THE FLOUR, DOES NOT COLLAPSE AND DOES SO SUCCESSFULLY6
Weenie fermentation in the face of the pasta with a small ding reserve7
(a) The pasta is placed on a rubbing pad, the sausage is grafted into the noodle, not overstretched, evenly enough, and is divided into four equal parts for five minutes, and the other method is to flatten the face of the noodles and roll the sausage; the difference between the two approaches is that the first is more uniform and the latter is more organized8
Take a noodle and grow a square9
(a) Volume from top to bottom10
All four were processed in a sequential manner, covering the film and remaining silent for five minutes11
取一个面卷，擀成长方形，(a) Volume from top to bottom12
Four rolls of bread are enrolled in a water-cube toast box and can also be used for a 450-gram toast box; secondary fermentation in warm and wet areas; the process is a little long and can be put in the oven, with a bowl of water at about 35 degrees13
When the noodles rise to 8 p.m., the toaster is removed from the oven and the oven is preheated at 180 degrees; after the preheating has been completed, it is placed again in the middle of the oven, 180 degrees, up and down, 35 minutes14
There were few sugars, so there was almost no colour; when the stove was released, it was demouled from the toast mold, and the hanger was dryed and stored in a bag。15
Slicing, which is less fragrance than sweet bread, is getting more fragrance and more fragrance。Weenie salt toast Make Tips
1. The white sugar here is free; the yeast is free to use the normal; the sausage is free to use it; 2. Without sugar support, the rate of fermentation is slower because of the high salt, and there is no colour to bake. More food can focus on my public domain: Meggy's food kitchen。