It's an original snack
By VicentaLakin
What's for breakfast? There's nothing to worry about, fried rice, baked pancakes, cooked noodles, all these Chinese, all right? Breakfast is even better when the household ' s smart appliances are fully utilized, such as a bakery machine, an electric meal and a soybean machine. Let's not talk Chinese today. Let's have a little Western bread. It's gonna be too late to make bread. It's probably noon, so we're gonna have to make bread a day early. If you have time, you can do it exactly as I do. If you don't have time or fear, you'll have to collect the bread from this private room, using the one-key or booking function of the baker, so you can make a finely organized, gnawed bread. With this home formula, the bread is changed, it's pedaled or unpaved, it's soft, it's stretchy, and it doesn't bother breakfast。
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Steps for It's an original snack
1
All materials are ready: bread must be made with high-strength powder, with a protein content of more than 13 per cent, and a small amount of cake powder should be added in order to make the taste of the finished bread softer; it is now the heat that makes it better to freeze and then use it again, with better ice cream and a better temperature of about 25 degrees and a better taste; there is no cook machine or hand rubbing
2
Eggs, cool water, yeasts, sugar, salt and in the rinsing basin can be combined with chopsticks, and this can be ignored, because I use rough sugar, which is not easy to melt; do not worry that white sugar and salt will kill the yeast, and if it is not so tight, it will also provide the yeast with more nutrients
3
The flour is called back into the basin, and I use the chef's machine to mix all materials into groups in 1st and 2nd tranches, and then add butter after the flour is pulled out
4
(a) First, the butter will be gravitated fully into the noodles in the second, then the third or fourth, the noodles will be stretched out, smooth and smooth, and the noodles will not stick to the wall; the noodles will be drawn, the hands will be drawn gently, the noodles will be very soft, the transparent and elastic film will be formed, the finger will be pierced, the edge of the hole will be smooth, and a little bit of a saw will be fine
5
(b) The noodles are removed from the rinsing basin, fine and placed in a sealed box for basic fermentation. I use a large-sized preservation box, a transparent view of their state, and a good seal, which does not evaporate water
6
(a) Finger paste is poked in the top of the dough at a depth of 2 to 2.5 times the size of the paste, without collapse or convulsion, and is condensed; once the pressure is pressed, it means that the fermentation is not in place and that it continues for a while; once there is a visible leak and collapse around the facet, and there is a clear sour smell, indicating that the fermentation is excessive, it is used only as old fat
7
The noodles are removed and placed on a rubbing mat, with a small hand-slashing of several sub-temperatures, and are divided into eight equals in electron scales, rounded and flavoured for about 10 minutes
8
(b) Take a soft, smooth paste, with a platinum, a platinum triangle, the longer it is, the more beautiful it is; if it shrinks back, it means it's still loose, and it's still loose for a few minutes
9
Scrambled from the wide edge to the tip of the line, not loosely, just roll it along, and sealed it down
10
The others are processed sequentially and each set is placed on a tarpaulin-painted grill, which can be coded directly if it is not sticky
11
Bread is fermented twice in warm and wet places, I am in the oven, using its fermentation function, and if the oven is not fermented, the temperature is kept at 38°C and a bowl of hot water is added to the humidity; the face is twice as big as the original hour, and an egg fluid is painted on the face of the lasagna, a little white sesame; white sesame can also be replaced with black sesame, almond chips, etc.; the oven can start preheating before the egg brush, burning at 180 degrees
12
The bread is delivered to the middle of the pre-heated oven, with a fire of 180 degrees up and down for 20 minutes; the time and temperature are adjusted to the actual situation in the oven; the baked bread is immediately released, transferred to the hanger, stored in a bag at hand temperature, either directly eaten or sliced or made into hamburgers。
13
It's a nice little choreographyIt's an original snack Make Tips
1. The different brands of flour have different water intake rates and different egg sizes, so the amount of liquid can be set aside for 10 grams to decide whether to add water depending on the facial state; 2. The heat of the day, when all materials can be stored and re-used, can effectively reduce the temperature of the noodles and inhibit the growth of yeasts, thereby better forming the band; 3. The different slots and strength of the chef ' s machines make it impossible to give a uniform time, depending on the situation of the home machine and the state of the membrane; 4. The roasting time is only a reference, adjusted for the temper of the home oven。