All-meat soft omelet

1

The bread cans are filled with all the mains except butter。

2

The bread machine selects the "and face" procedure, adjusted for 15 minutes。

3

At the end of the procedure, softened butter was added for 10 minutes。

4

At the end of the procedure, the facial condition is checked, and it is sufficient to remove a flexible thick film。

5

The noodles are placed in the packaging and sent into the fermenter for the first fermentation at 32 degrees and 85% humidity for approximately 60 minutes。

6

At this time, potatoes are prepared to be evenly mixed with all materials except butter and evaporated in the pot。

7

And when it is removed, it is cut open and covered in butter, which melts。

8

When the potatoes are cooled to the point where there is still some temperature, they are evenly smoothed with disposable gloves to the smooth and flexible, and are sealed in a fresh bag。

9

Leaching water after dry cleaning of cranberry and titanium。

10

The noodles are fermented and removed。

11

Separated into three equals for 10 minutes of static after rolling round。

12

It is the division of the potatoes into three equals, with a small amount of high powder on the lasagna and scepter, and a long square of the potatoes。

13

They take out the pasta and grow their tongues (the face is larger than the area of potatoes)。

14

Turn over and sort the shape and put the potatoes on the face。

15

Put it in cranberry and tipper dry。

16

Roll from top to bottom。

17

Squeeze it。

18

The three bread embryos were put in a dish with oilpaper。

19

Second fermentation in a fermentation box, 35 degrees, 85 per cent humidity and 30 minutes to two times larger。

20

Move bread embryos into large dishes, sow high powder on bread embryos, and draw a line on bread embryos with knives。

21

Put it in the middle of the oven, 190 degrees, 25 minutes。

22

Once the roast is finished, it is removed and cooled on the hanger。

23

The finished chart。

1. THIS FORMULA IS SOFTER. PLEASE RESERVE A LITTLE WATER AND DO NOT ADD ALL AT ONCE. LOW FLOUR AND WHEAT FLOUR MAKE BREAD SOFT. THREE, THE POTATOES DON'T RUN OUT, THE CHIPS ARE BIGGER THAN THE POTATOES, SO THE POTATOES DON'T GET TOO BIG. 4. THE TIME OF THE STEAMING POTATOES WILL VARY DEPENDING ON THE SIZE OF THE CONTAINER USED, GENERALLY WITHIN 30 MINUTES; HOW TO DETERMINE WHETHER THE POTATOES ARE RIPE: PICK THE MID-SPAN WITH CHOPSTICKS AND, IF THERE IS NO LIQUID FLOW, INDICATE THAT THEY ARE RIPE. 5. PLATES CAN BE USED IN OTHER WAYS, SUCH AS WALNUTS + RED DATES. 6. NOODLE TIME IS DETERMINED ON THE BASIS OF BREAD MACHINE PERFORMANCE AND FACIAL STATUS AND CANNOT BE FOLLOWED BLINDLY. THE FERMENTATION TIME SHALL BE ADJUSTED TO THE FERMENTATION STATE OF THE NOODLES. 8. BAKING TIME TEMPERATURE IS FOR REFERENCE PURPOSES ONLY AND IS ADJUSTED TO THE OVEN PERFORMANCE AND BAKING HABITS. BREAD MACHINE: FERMENTER 6D (BM 1352B-3C) EASTWOOD: CF6000 CARTON: QUEEN CO-750A HIGH POWDER: QUEEN'S HARD RED LOW POWDER: QUEEN'S SOFT WHITE WHOLE WHEAT FLOUR: SHINYA