Easy-eating twin-eat-loaf
By VicentaLakin
scale: cooks 9 inches deep, wk9444 light-food breakfast with a warm and fragrance of oats and whole wheat opened the morning happy times to inject healthy life into busy working life
Recipe Recommendations
- Liangrun Black Gold Bread Powder
- water 90g
- yeast 1.5G
- salt 1g
- high-gluten flour 30g
- whole wheat 23g
- cereal 15g
- milk 60g
- sugar 21g
- sunflower oil 18g
Steps for Easy-eating twin-eat-loaf
1
First melt the yeast with warm water, mixing the raw material in the yeast and fermenting the refrigerator at 5°C for 24 hours。
2
Milk and ready-to-eat cereals are immersed for about 10 minutes and the face is torn to shreds and mixed with all the food in the main lasagna。
3
To an extended state, a thicker film can be pulled out, and the edge of a broken hole can be seen as sawned。
4
It's about twice as big in the warm, and the finger sticky flour pounces into the face。
5
The noodles were taken out, on average, into nine sheeted film coverings, which were loose for 10 minutes, and the school lids, which were lax。
6
6. The face of the noodles is made into a cow tongue。
7
Turning over from top to bottom。
8
On the grill, the fermentation box at 32°C is last fermented to full 9。
9
The fermentation completes the surface with a little water and the ready-to-eat cereal。
10
The oven, which is preheated to 180°C, is lower, up and down, for about 30 minutes。
11
After the stove。Easy-eating twin-eat-loaf Make Tips
1. the cold fermentation of chinese species in refrigerators may not exceed 72 hours. 2. the chinese may also ferment a warm place for about three hours, torn up the interior with a beehive. this formulation is a large-water formulation, with 10 g less water for beginners。