Three-colour toast
By VicentaLakin
The frequency of making bread has recently increased, on the one hand by doing more and doing it well, and on the other by helping with the kitchen. After learning how to make bread directly, making a few breads feels like it's going out of hand, then making the first one of my life's noodles with your hand, this machine has been accompanied by my pasta tools, every time I make bread to help with the pasta, and then many of my friends have lost the cook's machine, and have found that making bread with the cook's machine is better, that the cook's machine is better than the face, that he can make proteins, light cream, meat, pasta, cut vegetables, etc., and that he can meet the needs of N in his daily life. This time he has the opportunity to test the PE 4,800 girl pink cooker machine, which he can make bread, buns, cake, etc. Reference mass: 2 450g toast。
Recipe Recommendations
- high-gluten flour 100g
- qingshui 100g
- yeast 2g
- eggs of 2
- milk 110g
- white granulated sugar 70g
- salt 4g
- milk powder 35g
- butter 30g
- matcha powder 1/2 scoop
- red rice flour 1/2 scoop
- sweetening
- baking
- several hours
- ordinary
Steps for Three-colour toast
1
polish seeds are first made: 100 g of fermented flour, 100 g of clean water, 2 g of yeast mixed and magnified bowls, evenly mixed with chopsticks, and fermented with constant temperature on the cover of the skin。
2
The fermentation to the surface is fermented with gas holes, and the fermentation inside the face is complete and the fermented Polish species are placed in the refrigerator for more than 10 hours。
3
All the eggs, milk, white sugar, salt, high-banded flour, milk powder, yeasts and coldly fermented Polish seeds in the staple foods are placed in the cook ' s barrel。
4
Seal the cook's barrel on the cook's machine, then install the latching hook, drop the lifting head down, and hear the sound of a “twirl” indicating that the machine is locked, connected to the power supply, and activates the cook's machine。
5
Select a low-speed 1 set to run for two minutes, evenly blending powdered and liquid food。
6
A further 12 minutes of high-speed 4 is selected to suspend the operation of the machine to see the condition of the dough。
7
At the end of the 12 minutes, the cook machine stopped running, and a small section of the face came out to check the condition of the face and found that it was able to pull out easily broken film。
8
Added to remove small slices of butter from the refrigerator (high summer temperatures, no earlier softening of butter, direct cooling of butter can also help cool the noodles)。
9
The first two minutes of low-speed 1 and then the second eight minutes of high-speed 5 to stop working on the cook machine, and then cut a small section of the face to examine the condition of the face, which can remove a non-breakable glove sheet and end the face-stamping of the face. The timing of the specific face rub is to be adjusted to the speed of the machine, the weight of the food and the condition of the dough。
10
Scraped noodles were removed from the scavengers and placed in the glass pans, fermented in the oven at a temperature of 28 degrees and a bowl of hot water at the bottom of the oven。
11
After 45 minutes, fermentation is twice the size。
12
Take the fermented noodles and vent them, and divide them into three equals。
13
Two of them were added to a smooth pasta with tea powder and red flour, and the white one rolled round. A few drops of clean water are added to the tea powder and red powder and then mixed with the white noodle。
14
The three different colours of the noodles are split into 20 smaller groups。
15
One of the small green noodles to grow。
16
A small red noodle cane is drawn into long strips, the length and width of which can wrap the green noodle。
17
I'll put a nice little green noodle on a nice red noodle。
18
Pack the green noodles in the red ones and squeeze them at the mouth。
19
A little white noodle is also made of long strips with a cane, not longer than the length of the toast box。
20
Put the plastic red face on the white skin。
21
Squeeze both ends of the dough with your hand and twist the shape at will。
22
The whole of the remaining lasagna will be completed in accordance with the above-mentioned method by placing a well-formed tungsten in the toast box。
23
After all production is completed, it is placed in constant temperature for secondary fermentation。
24
About 40 minutes later, the fermentation reached eight minutes of the toast box, with a little egg fluid on the surface。
25
It's put in a 180-degree pre-heated oven for 45 minutes at the bottom。
26
When you're out of the oven, it's off in the oven。Three-colour toast Make Tips
1. The quantity of flour and liquids is adjusted to the different water intake properties of flour. High summer temperatures, which tend to ferment in the process of rubbing, suggest cooling before using the liquid. 3. The timing of the face rubbing is slightly different depending on the power of the machine and the weight of the dough, depending on the condition of the mask. 4. The fermentation time adjusts to temperature changes. 5. The bake time and temperature are adjusted to the situation in the oven。