Cheesecrab bread
By VicentaLakin
Due to the different water intake properties of flour, liquids are not added at once. Please adjust to the condition of the noodles. Crabs are to defrozen back to the temperature and dry water with kitchen paper。
Recipe Recommendations
- high-gluten flour 500G
- low-gluten flour 100g
- ice water
- eggs one
- fine sugar 60g
- yeast 6G
- butter 60g
- salt 6G
- crabsticks
- shredded cheese 60g
- ketchup 50g
- salad dressing 50g
- chive leaf 50g
Steps for Cheesecrab bread
1
Add butter-free pasta material to the cook ' s mixer drum, open low-level grouping and turn the stench to the surface。
2
Flour is smoother and then softened butter is added, and low-level butter is then absorbed and trans-floated。
3
Noodles are so fragrance that they can draw thin membranes。
4
The noodles take out the right round and put it in the oven and flatten it。
5
fermenters, with a choice of temperature of 28 degrees, humidity of 70 per cent and a time of 60 minutes, with water and moisture on the bottom and preheat completion of the fermentation in the back of the acoustics to approximately two times the base fermentation。
6
the fermented pasta removes the appropriate exhaust and is split into approximately 60 g of pasta, with a fragrance of 20 minutes。
7
Take a wake-up face, form an elliptical shape and remove the surrounding bubble, and then place it horizontally and roll it from the top to the bottom and squeeze it down。
8
(b) Strangling the noodle strips, crushing the face with a cane, slinging the face on the flat face, squeezing the interface with a flat face, and putting in the middle of the noodle a willow that is warm and unfrozen。
9
All the noodles are packed, and spaced into the grill。
10
The fermenters are preheated early, with a temperature of 35 degrees and a humidity of 85 per cent, with a time of 50 minutes, with water added to the bottom water and humidity, and the preheat completes the fermentation back to about two times the size。
11
The fermented face is covered with an egg fluid, and the cheese is crushed and then squeezed with ketchup and salad sauce and a suitable amount of onion leaves on the surface。
12
The oven, choosing the hot wind mode, preheat 165 degrees in advance, interspersed in two-storey dishes and baked for about 20-22 minutes。
13
The bread will be out of the oven as soon as it's baked, and the oven will be put on the net。Cheesecrab bread Make Tips
1. fermentation using commercial fermentation boxes, with a warm and wet space, so that the face of the fermentation is awakened and bread is made better. 2. The temperature and timing of the baking is for reference purposes only, adjusted as appropriate。