Roast intestines
By VicentaLakin
The simplest and delicious pretzel bread for breakfast. This pretzels bread is the best match for breakfast
Recipe Recommendations
- high-gluten flour 225 grams
- salt
- fine sugar 23 grams
- fresh yeast 7 grams
- whole egg liquid 23 grams
- milk powder 8 grams
- light cream 23 grams
- milk 125 grams
- butter 23 grams
- Crispy sausage art. 6
- salad dressing appropriate amount
- ketchup appropriate amount
- Basil powder appropriate amount
- sweetening
- roast
- several hours
- divine level
Steps for Roast intestines
1
Prepare all materials, remove butter and salt, put wet materials under the cook's machine, then add dry materials, fresh yeasts on the top of the congested flour
2
Turning on the cook's machine, rubbing the face, and then smoothing it down to the face, then adding soft butter and salt
3
And then we're going to get to the noodle extension, and we can pull out the film
4
The fermented face is taken out, the lid is rounded in the box, or a shampoo is covered with a shampoo, placed in a fermentation box or room temperature, fermented at 28 degrees, fermented for about 60 minutes, and if the room is fermented, the fermentation time is based on the condition of the noodle. Freeze
5
Fermented noodles, flour with their fingers, a hole in the face of the dough, no visible retrenchment or collapse of the hole, is fermentation. Okay
6
The fermented pasta, with a little pressure exhausting, divided into six small equals, rounded up in the box, covered in a lid, room warm and awake for 20 minutes
7
Wake up, take a little noodle, make a tongue out of a stick. Form
8
Then turn around and hit the bottom
9
And then it rolls up and down to the middle of the little noodle, and then it rolls down to the middle of the little noodle, and then it squeezes up the two sides of the noodles and turns their heads and turns them into olives. Form
10
Put all the dough in the gold plate, and put it in the fermentation box, two rounds, fermentation temperature to 36 degrees, fermentation to 78%, approximately 30-40 minutes, with two fermentation functions in the oven without the fermentation box, a bowl of warm water underneath, twice the size of the fermentation, depending on the condition of the fermentation
11
When it's twice the size of the noodle, press it with your finger. Okay
12
The fermented pasta, put the pretzel in the middle of it, then press the bottom with your hands hard, hold your hands for three seconds and release your hands
13
And then we'll put some egg fluid on the face of the noodle, put some pre-positioned salad sauce in the bag, cut a little mouth underneath, squeeze some salad sauce on the face of the bread, squeeze some ketchup on the face of the noodle, and then we'll put some radles on it
14
Long air oven preheating, 180 degrees up and down, 10 minutes up and down, until the oven is preheated, then in the middle and lower of the oven, 180 degrees and 18 minutes up and down
15
In the middle of the bakery, cover the skin with tin paper as soon as it is coloured, so as to avoid over-colored surfaces, and the baked bread is put on the dry net and put in the bag。Roast intestines Make Tips
1. There is no more than two water intakes per flour, which regulates the amount of water according to the water intake of flour. 2. Chinese noodles may also be frozen in refrigerators and fermented overnight. 3. If two rounds are placed in the oven, a bowl of warm water not exceeding 40 degrees at the bottom of the oven will be fermented to control the humidity of the fermentation. 4. Fresh yeast used in the formulation, if not dry yeast, 2.5 grams. The temperature of each oven varies, and the temperature and time need to be adjusted according to the home oven。