Chinese bologna
By VicentaLakin
It's already normal for my family. The bread that you bake yourself is more real than the bakery, and it smells good in your mouth, without worrying about the additives and the improvements. It doesn't seem so hard to do it. The bread is made softer than the direct method and will not become hard for three days. But often the bread is not going to last that long, basically the first afternoon I baked, the children came back from school to resist the temptation to eat one or two, and the rest was settled by the family the next day. Whether it's bread or toast, it's either high-strength powder, or it's easy to save. It's a high protein content, it's easy to rub out the mural, and the baked bread tissue is chewy. A small amount of low-strength flour added to the small bread can increase soft tastes and, although the protein content has been reduced after the flour has been mixed, it can still produce transparent and flexible gloves. It's not just a film, but it's a sense of satisfaction. This intestines, which are home-made beef larvae, with no pigmentation, is the original beef color, tastes good, eats well. The formula of the larvae can see my recipe shared a few days ago and can be used to process it in the fridge and to freeze it back in advance. The surface of the intestines is wrinkled after a high-temperature baking, and it looks like some color and look like it's a bit of a “frozen combination”. Well, thanks to the soft bread, the taste is better than the shame。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- eggs 45 grams
- dry yeast 3 grams
- salt 1 gram
- white sugar 30 grams
- butter 40 grams
- cold water 120 grams
- Homemade beef crispy sausage of 12
- chives appropriate amount
- salad dressing appropriate amount
- egg liquid a little
- salty and fresh
- baking
- an hour
- simple
Steps for Chinese bologna
1
The material for the Chinese and main noodles is ready, a small amount of low-banded flour is added to make the bread taste softer, cold water is the best with ice, the temperature of the noodles is reduced and the activity of the yeast is inhibited so that the membrane works well
2
(a) Production of Chinese noodles: 200 grams of high-weather flour, 3 grams of dry yeast, 130 grams of cold water mixed into a group that can remove a thick membrane, fermented in a room temperature for one hour, fermented in a freezer for 7-14 hours and baked bread better; if it does not wait long, it can be fermented in the room for about 3 hours (adjusted by the temperature of the room), which is twice the size of the present, lifts up with the hand and shows a finely smooth radour and gas hole inside the group
3
ALL THE MATERIALS EXCEPT BUTTER ARE IN THE BREAD DRUMS, AND MY OLD FRIENDS KNOW THAT I'M USING THE DONGING 6D BREAD MACHINE, WHICH STARTS WITH A 10-MINUTE LACERATION PROCESS, SO THAT THE MATERIAL IS EVENLY MIXED
4
When the noodle can be pulled out of the thick film, the butter block will continue to be rubbed for 18 minutes, and the noodle with this weight will essentially produce the desired effect in 18 minutes, but the temperature of the room temperature material is uncertain, so the machine can stop for about 15 minutes to check the condition of a section below
5
(a) When the face is soft, pull a piece of the face and open it with a soft hand, such transparent and flexible film appears, a hole can feel elastic and the edge of the hole is smooth and the face rubs end
6
(b) Collapse the noodles, remove the mixer bar, place them in a barrel, cover them with a wet sheet, select the fermentation program for one hour, and adjust the time to the condition of the dough
7
When the pasta is 2-2.5 times the original one, the finger-tip flour piercs the top of the flour, does not collapse, does not shrink and ferment
8
noodles are removed on a rubbed, with a few down exhausts, divided into 12 equals in electromechanical scales, rounded separately, in a bread-specific paper model of 9*11*3 cm (top * high), with no paper mould, either directly on a non-adhesive board or on a baking paper; and fermented twice in warm and wet places, i put a bowl of hot water in the oven, and fermented naturally
9
(b) The pasta is twice as big as the original hour, when the face is removed from the oven, and the oven begins to preheat 180 degrees; the face of the face is cut with a sharp knife, the homemade larvae is stuffed in it, and an egg fluid is painted in the bread blanks, and onions are strained
10
(b) Put the face in the middle of the preheated oven, 180 degrees of fire and 20 minutes of fire; the oven is large and can finish 12 all at once; if there are two ovens, it can be baked at the same time; if there is only one oven, it is suggested that several of them could be put in a freezer and fermented in the fridge for 10 minutes before being removed, so that a time difference can be made and a oven can be completed
11
When the baked bread comes out of the oven, it can be stored in a bag when it hangs on the hanger until it warms。Chinese bologna Make Tips
In order to reduce the temperature of the dough, the required material can be cooled and used in advance; because it is fertilized in the course of rubbing, the fermentation of the fermentation is induced by the fermentation and the temperature of the face is kept below 26 degrees, in favour of the film; 3. When the intestinal bag is made in this way, it will be capped because of the rise of the face and even if the larvae is inserted in the larvae, adjustments may be made in the plastics: it will be coarseded with a corset, and the bowels will be corset in the middle, so that the bowels can be embedded between the face and the size of the larvae。