The cosmopolitan fish stick
By VicentaLakin
It's not too much, but it's interesting. Have you ever eaten a delicious ink stick? And the skin of the soothing, every mouth can hear the sound of the bread's skin cracking and the sound of the sound. Each layer of bread is covered with butter, which makes the bread fragrance. The sweet taste of the ink intestines makes the whole stick's taste more full。
Recipe Recommendations
- low-gluten flour 15g
- high-gluten flour 60g
- yeast 1g
- water 50g
- salt 1.5G
- fine sugar 35g
- Lao Mian 50g
- ice water 130g
- butter 25g
- Cuttlefish sausage art. 3
- salty fragrance
- roast
- several hours
- ordinary
Steps for The cosmopolitan fish stick
1
Make old noodles, high-banded flour and low-banded flour, and mix them with razors。
2
The yeasts are released with a small amount of water and poured into the remaining water。
3
Add salt to mix。
4
Scratch the surface slightly smooth with a cook's machine。
5
scratch them, cover them, ferment them with a temperature of 30 centimetres, and put them in the freezer for one night。
6
Just pull out a beehive with your hand。
7
Make the main noodle, pour the ice water。
8
Add high-banded flour, low-banded flour, sugar。
9
The mix is then mixed with yeasts and old pasta。
10
Softened butter and salt were added to the membranes, but sawn teeth were left behind。
11
place the desktop loosely 5min。
12
Dry powder is sprayed on a silica pad, and the squares are grown with a siphon stick。
13
Put it on the grill, freeze it for about 15 minutes and cover it up (which also needs dry powder and then on the grill)。
14
Crushed butter, which softened early, added low-banded flour and evened by pressure。
15
On the surface of the protective membrane, the gill is pressured to half the size of the noodle and placed in the freezer。
16
Noodles are removed, dry powder is sprayed on the silica pads, the top is removed, and frozen and hard butter is placed in the middle。
17
Crush the butter with a noodle, press a little pressure, and close the mouth。
18
90 degrees to turn the noodles。
19
four folds of the noodles, which are then pressed with a cane and placed in a freezer 10 centimetres。
20
Take out the dough and keep going。
21
a further three folds into the freezer. 10min22
Repeat the above two steps two or more times。
23
The noodles are loose, they're out again, and they grow into squares。
24
Cut the noodles into long strips five centimetres wide of 3 treaties。
25
Take one out, press it a little bit, turn it over, wrap it in the ink。
26
Pack the bread in the ink, make the closure。
27
Put it in the oven for fermentation, fermentation at 38 degrees and fermentation up to 1.5 times greater。
28
The oven is preheated, with 190 degrees up and down, 15-18 minutes。The cosmopolitan fish stick Make Tips
1. The old face needs to be prepared one night in advance. 2. A loose, cut pasta needs to be opened again, otherwise the butter in the noodles will leak when the ink is wrapped. 3. The bread is made in the summer and can be frozen in the refrigerator for a few minutes when the middle is loose。