Fry fish seeds, croissants

Recipe Recommendations

• high-gluten flour 300 grams
• Jenny delves into Peruvian Flying Fish Cuisine Sausage 6 pieces
• dry yeast 3 grams
• warm water 200 grams
• hot water half a bowl
• oil appropriate amount

• salty and fresh
• braised
• ten minutes
• simple

Steps for Fry fish seeds, croissants

1

Flying fish seed intestines, flour, yeasts, hot water; flour is fine with the high-strength flour that I use, with the medium-weed flour. If a little sugar is added to the flour, it will be easier to ferment the yeast, of course, if it is not; it is cold in the winter, it can be warmed by hand, not hot water, and hot water will burn the yeast

2

POUR FLOUR, YEASTS, WARM WATER INTO THE BREAD DRUM, AND MY DEITY IS THE 6-D BREADBOX OF THE EASTINGER, WHICH YOU OFTEN SEE IN MY RECIPE AND CHOOSES TO RUB THE FACE FOR 15 MINUTES; THE FACE IS SO TENDER AND SOFT THAT YOU DON'T HAVE TO MOVE IT

3

(b) A wet sheet on the barrel increased its humidity, covered the exterior, selected the fermentation program for one hour, and actually used it to see the facial state adjusted; I added another 40 minutes of fermentation

4

The pasta is twice the size of its original size, with its hand on the top, a hole in the top of its finger-tip flour, no collapse and no retrenchment, and a fermentation success, and the scratching of the dough will look at the bottom of the thin lasagna and even air holes

5

A glass of flour is about 60 grams, the bread machine is activated, the flour is covered for about six minutes, and the flour is completely rolled into the dough

6

Use the bread machine to rub the face for flying fish seeds. Intestine: Cut the intestinal diagonal line in half with a sharp knife, and you can see that there are lots of orange little fish seeds in it, and the glitter is lovely

7

The noodles are taken out on the lasagna, their hands rubbing, they cut open with a scratchboard, and the face of the noodles is so delicate that there are almost no air holes, and the evaporated buns are delicious. Without a bakery, it's the same with hand rubbing on the face, and it's the same with this

8

It is divided into 12 equals, rounded and covered for five minutes; because the sausage is six and then 12 after two and a half cuts, which coincides with the noodles

9

(a) Take a noodle, swung into the horns of the sheep, then swung into thin slices, and put the sausages up, squeezing them, and sealing them tight

10

All the dough and the intestines are handled. Every time you do it, you put it out of sticky sauce. In the pot, no oil in it, and once it's put, it slides down the buns, without the legal type; and for every time it's put, the lid will be covered to prevent it from drying up

11

Twenty minutes later, the face is 1.5 times the original hour, with a little oil coming along each of the buns, heating the fire

12

When the bottom of the bun is fixed, half a bowl of hot water is poured, the fire is turned down, the lid is covered and the lid is fried for about 15 minutes; as far as possible, the lid is not opened in the middle of the trip, so that it can hear the noise in the pan, the charred noise, plus time estimates

13

After the fire was shut down, the tungsten was lifted in two minutes to prevent the surface from wrinkled due to sudden cold。

14

We're all eating the soft critters。

Fry fish seeds, croissants Make Tips

Recipe Categories

• staple food
• home cooking