Black rice willow bag
By VicentaLakin
Lately, black rice bread powder has been made of color, very charming dark purple. Looks like you're moving, and you've got a bunch of crab willows in the middle, a little salty, a really good taste。
Recipe Recommendations
- Black rice bread flour 200g
- whole egg liquid 50g
- milk 120g
- yeast 3g
- salt 3g
- sugar 30g
- butter 25g
- crabsticks art. 6
Steps for Black rice willow bag
1
Post-oiling of the noodles until the extension phase can produce thiner film。
2
When the noodles are rounded, they are placed in a large bowl, covered with film, and placed in a warm place where room temperature (about 28°C) ferments。
3
About 60 minutes later, the noodles were fermented to twice the size and the finger was fermented with a hole, which meant that the fermentation was complete without convulsion or collapse。
4
The fermented pasta is ventilated by pressure, divided into an average of three noodles, and they are covered with flavours for 15 minutes。
5
The loosely well-loved pasta grows a stylist with a cane, the width of which is equal to the length of the crab willow. Put your finger on the bottom and it'll stick。
6
Two crab willows to open and flattened on the face。
7
Crush the noodles from top to bottom。
8
Make sure you keep it tight, sort it out a little bit, and keep it even。
9
Split the noodles into 2 equals with sharp. The other two copies do the same。
10
..and cut the noodles into the mold。
11
The noodles were sprayed and placed in the oven and fermented at 37°C twice the size and took about 30 minutes。
12
The fermented pasta is powdered, and the blades are cut out for the favorite bouquet。
13
It was sent with the mold into a preheated oven, mid-level, up and down at 180°C and baked for 20 minutes。
14
The baked noodles are immediately demoulded and laid cold on the grilled web。Black rice willow bag Make Tips
When releasing raw materials, be careful that yeasts are not in direct contact with sugar and salt. 2. The amount of water in the noodles is regulated by the water intake of flour. 3. In the summer, room-temperature fermentation can take place and, in the winter, by means of a bakery or oven. 4. The timing and temperature of the roasting shall be regulated by the temper of the oven itself. 5. The temperature of the bakery can be kept for approximately three days, bearing in mind that it is not in the freezer. If you want to stay longer, just put it in the freezer。