Bread for the guacamole
By VicentaLakin
Recipe Recommendations
- wheat flour 500G
- warm water 300g
- jingua 1/3
- refined salt 10g
- white sugar
- yeast 5g
- water purification 100g
- cinnamon powder small amount
- chopped parsley small amount
- shredded cheese 约50g
- qingshui 50g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Bread for the guacamole
1
Called T65 wheat flour 500g, 10g salt and 15g white sugar, evenly mixed。
2
called 5g yeast powder, dissolved with 100g clean water。
3
The yeast drops into wheat powder and mixs it to absorb。
4
called 300g20 degrees of clean water and added several times to wheat powder, while mixing and observing the soft and hard side of the noodle。
5
It's a little thinner with fresh water, a little bit of raw wheat flour, rubbed in the bowl。
6
When the face is not sticky, the face continues to be rubbed on the panel until it is smooth。
7
A moist gauze (which cannot be squeezed with water) is placed in a closed space for the first fermentation: 1 hour and 30 minutes。
8
After the first fermentation, the noodles were divided into an average of eight small ones。
9
A wet cloth is laid for a second fermentation: 1 hour and 45 minutes. When the fermentation is complete, the noodles will swell。
10
On the pasta, raw wheat flour is spread evenly with a screening net。
11
The goldmelon cuts the next half, slices the thin part after the seed, and cuts the small part。
12
The little goldmelon broke with a blender。
13
add 3 to 5 g of sugar, a small amount of cinnamon and celery, evenly mixed。
14
The face of the face was slashed with a blade and the middle hole was pressed with its finger and the mixed goldmelon was crushed。
15
And spread cheese。
16
And put on the gold melon。
17
And then we'll pour cinnamon and celery。
18
The oven preheats 230 degrees, top-fire, 10 minutes。
19
The bottom dish is filled with 50 grams of fresh water and placed in a dish with a noodle, set at 230 degrees, fire up and down for 20 minutes。
20
When the bread comes out, it cools。
21
The finished chart。