All-sherry nuts
By VicentaLakin
The bread is wrapped in nuts, covered in black and white sesame, and each of them smells so good。
Recipe Recommendations
- high powder 200 grams
- low powder 40 grams
- whole wheat flour 60 grams
- honey 3 grams
- fine sugar 40 grams
- yeast
- fine salt 5 grams
- qingshui 180 grams
- butter 20 grams
- mixed nuts 100 grams
- Black and white sesame seeds 30 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for All-sherry nuts
1
All mains in bread drums except butter。
2
The bread machine selects the "and face" procedure, adjusted for 15 minutes。
3
When the procedure remains three minutes away, mixed nuts are added and the mix continues to be even。
4
The noodles are placed in a preservation box and sent to the fermenter for the first fermentation。
5
It fermented to about twice the size。
6
Noodles are removed, divided into four equals, with 10 minutes of static after rolling。
7
Get ready for black and white sesame and mix it in a plate。
8
Take out the pasta in a circle。
9
Turns over and turns the image into a triangle。
10
Hold on tight。
11
Put it down。
12
I'm not sure what I'm talking about。
13
Turn over and sort the shape, up and down。
14
Squeeze it and make it olive。
15
A small amount of water was sprayed on the surface of the finished bread embryo, which covered the surface with black and white sesame and drained into the oven。
16
Second fermentation, 35 degrees, humidity 85 per cent and fermentation about 30 minutes。
17
After the completion of the second round, a knife was used to draw a line on the bread embryo。
18
Put it in the middle of the oven, 190 degrees, 22 minutes, and remove it for cooling on the dryer as soon as it is finished。
19
The finished chart。
20
The finished chart。All-sherry nuts Make Tips
1. FLOUR IS OF A DIFFERENT WATER TYPE. PLEASE RESERVE A LITTLE FRESH WATER AND DO NOT ADD ALL AT ONCE. 2. THE MIX OF NUTS ON THIS SIDE CONSISTS OF ALMONDS, PISTACHIO, TITANIUM AND PEANUTS. 3. HIGH SALT LEVELS ON THIS SIDE, AND THE FINISHED PRODUCTS TASTE A LITTLE SALTY AND CHEWY. 4. THE TIME OF THE FACE RUB IS DETERMINED BY THE PERFORMANCE OF THE BREAD MACHINE AND THE CONDITION OF THE FACE, AND CANNOT BE FOLLOWED BLINDLY. THE FERMENTATION TIME SHALL BE ADJUSTED TO THE FERMENTATION STATE OF THE NOODLES. 6. BAKING TIME TEMPERATURE IS FOR REFERENCE PURPOSES ONLY AND IS ADJUSTED TO THE OVEN PERFORMANCE AND BAKING HABITS. BREADMAKER: FERMENTER 6D (BM 1352B-3C) FERMENTATION BOX: QUEEN QUEEN QUEEN ' S HARD RED LOW POWDER: QUEEN ' S SOFT WHITE WHOLE WHEAT FLOUR: NEW ZEALAND