Don't rub the oars
By VicentaLakin
Early in the morning, a hot glass of milk covered with jam comes along with eggs and salad, which start with a nice day of oil, sugar and low heat, which is very consistent with the idea of healthy modern people's diet, and the need for steam support in the oven to form a hard shell
Recipe Recommendations
- high-gluten flour 300g
- dry yeast 4g
- water 240g
- salt 3g
- sweet fragrance
- baking
- an hour
- simple
Steps for Don't rub the oars
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Pour water in the bowl, yeast, and add flour and salt。
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The flour and the water mix was modulated into groups with silicone razors and covered with protective film for one night in the freezer。
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The frozen fermented pasta is removed from the refrigerator, approximately two to three times the size of the original, and the first fermentation is considered to be complete。
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Hand over flour, take out the dough, pull it to the bottom with the face of the face, repeat the above and rotate the dough (note that the dough is sticky and needs a certain amount of flour)。
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The fermentation of the fermentation on the floor plate with oil paper is about 40 minutes。
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During the pasta fermentation process, the French-looking steam oven preheated in advance, reverses the dish into the bottom of the steam oven, and opens the [branch] mode at 230 degrees/40 minutes。
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The fermented pasta is covered with powder and slit on the face of the noodles。
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SLIDE THE NOODLES FROM THE FLAT PLATE ON THE GRILL. USING THE DIY MODEL, 200 DEGREES AND 20 MINUTES FIRST, THEN 200 DEGREES AND 20 MINUTES [BRACKET] MODE, THE SUPER-SWEET STEAM OVEN AUTOMATICALLY JUMPS WITHOUT MULTIPLE ADJUSTMENTS。
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When the baking is done, the bread is taken out and cooled, so that you can slice it。Don't rub the oars Make Tips
Europeans, represented by German alkaline bread (Prestel), French bread (Baguatte) and Austrian bread baked with congested bread (Kornpitz), often eat bread, which differs significantly from domestic bread in the selection of raw materials。