The soup is made of garlic
By VicentaLakin
The bread added to the soup is much softer, the ageing is slower, and is not a problem at all. This time it's garlic soft oak, eat it, taste it, don't miss the salty bread。
Recipe Recommendations
- high-gluten flour 20g
- qingshui 80g
- whole wheat flour 50g
- sugar 25g
- whole egg liquid 30g
- salt 5g
- sugar-tolerant yeast 3g
- water 40g
- butter 15g
- Kraft cheese powder appropriate amount
- garlic 10g
- chives appropriate amount
Steps for The soup is made of garlic
1
First we'll make soup. The approach is very simple. All you have to do is pour high-strength flour and fresh water into a small milk pot, evenly mixed with an egg-beater, and then heat the little fire。
2
Heated and mixed, heated to the paste. The made soup covers the film and is frozen in the fridge for an hour。
3
We'll make noodles when the soup is frozen. All raw materials, except butter, were placed in the bread-crumbs in the main noodle. First liquid, then flour, then sugar, salt, yeast and soup。
4
Bread machines and face functions are activated for approximately 10-15 minutes until the face is smooth, which removes thick film and adds softened butter。
5
It takes about 15 minutes to continue with the face function, and it's enough to pull the film out of the face until it reaches the face。
6
Roll the face, put it in the bowl, and cover it。
7
It's cold now, I ferment with the oven. 30°C, approximately one hour。
8
It's been fermenting until the noodles expand to double. An additional hole in the finger sticky flour is poked up, the hole is not condensed and the face is not collapsed, meaning that the fermentation is complete。
9
The fermented pasta is split into four pieces, and it rolls round, coverings the film, and relaxs for 15 minutes。
10
During the laxity, we came to do the decorative garlic. First, the garlic is cut into fine little ding, and the onions are cut into onions。
11
Softened butter with garlic and onions, evenly mixed。
12
Quite a bit of an ellipse。
13
Turn one third down first。
14
I'm gonna fold it in the middle, and I'm gonna press a little tight。
15
I'm gonna fold it in the middle, and I'm gonna press a little tight。
16
Turn it over, sort it out a little bit. It's the olives。
17
The three remaining noodles are all in the same way, so they are put in the oven。
18
Send it to the Eastwood oven, open the fermentation mode, 36°C, fermentation for 30 minutes。
19
The fermented pasta splattered with khaki, cut a mouth in the middle with a sharp knife, deeper, and squeezed garlic。
20
Finally, the noodles were sent into a pre-heated oven, with a 180°C fire and a 18 minute roast。
21
The baked bread is immediately disillusioned and laid cold on the grill。The soup is made of garlic Make Tips
1. The amount of water in the flour is regulated by the absorption of flour. 2. The temperature and timing of the bakery is adjusted to the home oven. 3. Be careful that yeasts are sugar-resistant without direct contact with salt。