The hand tore the meat and bread
By VicentaLakin
Recipe Recommendations
- high powder 175g
- yeast 2.5G
- water 105g
- whole egg liquid 25g
- sugar 30g
- salt 3g
- milk powder 12g
- butter 25g
- meat floss appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for The hand tore the meat and bread
1
Chinese: First, we're going to water the yeast, then we're going to put it in high powder, then we're going to rub it in groups, and now it's hot, and I'm going to ferment three times the temperature
2
It's enough to ferment into an inner hive
3
Tore up the fermented Chinese noodles and put them in the bread can
4
Add all material except butter to the main noodle, first in the liquid class, in the powder class
5
COMMENCING ACA PASTA, ADDING SOFT BUTTER IN 20 MINUTES, CONTINUING TO DISEMBOWEL
6
Just a little piece to pull out the membrane
7
The fermented pasta exhausts into thin
8
Spill the appropriate pine
9
Cut six with a scratchboard
10
Each three folds together
11
And cut into small pieces with a razor
12
I'm a 6-inch mold, a little crowded. Look
13
When it's set up, it ferments to 1.5 times the size of the room
14
FERMENTATION IS PUT IN THE ACA NORTH AMERICAN ELECTRICAL OVEN 170 DEGREES PREHEATING, APPROXIMATELY 170 DEGREES 25 MINUTES IN THE LOWER MIDDLE LAYER (TIME TEMPERATURE FOR REFERENCE ONLY)
15
Roast to get out of the dry。