Intestine bread
By VicentaLakin
It's for breakfast, one night ahead of the morning, and when it's ready, it's almost perfect for the intestines。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- yeast 3 grams
- water 142 grams
- sugar 20 grams
- salt 3 grams
- egg liquid 25 grams
- butter 20 grams
- ham sausage art. 3
- sweetening
- roast
- several hours
- ordinary
Steps for Intestine bread
1
All the main materials except butter are mixed into surface smoother, non- sticky, and then added butter continues to rub the face, so that the film can come out. Scratched noodles take out the rolling circle and take a shot。2
One round of noodles is about twice the size, that's all. A small hole will not be able to retort if a finger full of dry powder is used to make a hole in the face。3
One completed dough is divided into nine symmetrical little noodles。4
Take out a small noodle, twirl in an elliptical form。5
Roll up the ellipse。6
Growing strips。7
On the fold, both head tight. Put it in the oven for a second fermentation: hot water for one night, 35 degrees, 60 minutes。8
After the completion of the second round, the hams were cut into the appropriate length and placed in the middle of the noodles。9
When you're done with the ham, you brush an egg fluid on the surface and squeeze your favorite sauce. Spill flowers. It'll be roasted, 170 degrees, 30 minutes。10
It is then packed in a sealed bag and kept in constant temperature. It's still soft the next day。Intestine bread Make Tips
The amount of water will be slowly added to the flour, if not enough。