A bouquet sandwich
By VicentaLakin
More recently, bread has been made with a little effort, on average once or twice a week in the past, and at least three times a week in the recent past, not only to do much more, but also to consume it very quickly, and to continue to share it with friends in addition to eating themselves. Kids who previously did not like to eat bread have recently become particularly fond of eating, and in the morning they spend two or three times a week eating bread in order to save their time, and sometimes when they come home from school and are hungry, they cut out some bread for themselves. It's almost five days off, and it'll be a pleasure to share a nice and good wreath sandwich with you, when you're ready for breakfast or when you're out。
Recipe Recommendations
- high-gluten flour 250g
- egg liquid 25g
- milk powder 50g
- qingshui 120g
- natural yeast 75g
- white granulated sugar 25g
- salt 2g
- butter 25g
- cooked white sesame seeds a little
- bacon 4 tablets
- cheese slices 4 tablets
- lettuce a little
- tomatoes a little
- salty and sweet
- baking
- several hours
- senior
Steps for A bouquet sandwich
1
(b) prepare the ingredients needed for bread buns and then put them in the cook ' s barrel in the order of first liquid powder, except for salt and butter. friends who do not have natural yeasts at home can replace the natural yeast with 3g dry yeast and reduce the amount of clean water by about 20g ~ 30g on a 120g basis, depending on the water intake of flour
2
Switching power to the cooker ' s machine will bring the diets evenly at a low speed of one, followed by a high speed of four, which will be covered for about 10 minutes, waiting for the pre-soft butter and salt to be added to the extension phase. If the condition of the dough is judged, a small section is removed, the hand is slowly pulled open and the mouth is sawned
3
The salt and butter added will be evenly mixed for about one minute at a low speed and eight minutes at a high speed of five to wait until the full phase is completed. The removal of a small section of the face removes a transparent film and, if the hole breaks, presents a smooth state
4
(b) Remove the rubbed pasta from the cook ' s machine and roll around on the silica pad, covering it with a lax film for about 10 minutes
5
On average, eight small ones are divided into loose ones
6
Take one of the small ones and slowly roll it into a very smooth one with the heart and heart of the hand
7
The remaining seven small-faced lumps were also completed in accordance with the above methodology. (a) The oil sheet in the mould prevents the roasted bread from adhesing on it and makes it easier to disfigure when it comes out
8
After all the bakeries have been made, they are placed on the oven ' s grilled web, a bowl of warm water is placed under the oven, humidity is maintained in the oven, the oven power is connected, fermentation is selected for an hour
9
An hour later, the fermented buns were removed from the oven. (b) How to determine whether the noodles are fermented, with a small amount of dry flour on the finger, and then a soft pressure on the side of the finger, and the small pit under pressure will recover slowly
10
(a) Scrutinizing the surface of the surface with a light coat of egg fluid, with a small amount of ripe white sesame
11
Put it in a preheated oven and choose “air roast”, 180 degrees for 25 minutes. Friends who do not have air-breading functions in their home ovens suggest to go up and down for about 25 minutes ~ 30 minutes
12
(b) The colouring of the surface during the baking process is detailed and the time has come to extract the roasted bread from the oven
13
(b) Demolition of the oven immediately after release and drying on the grill
14
After waiting for the roasted bread to cool, cut it out of each one, be careful not to cut it off, and then put on the ready lettuce, bacon, cheese and tomatoes at will, with a nice wreath sandwich。A bouquet sandwich Make Tips
The amount of flour and water must be adapted to the water intake of flour;2 the bread is made using a single fermentation process, which saves a lot of time for making, and generally the bread is subject to secondary fermentation;3 and the time and temperature of the bakery is for reference purposes only, as there is a temperature difference in each oven。