All-eat olive bag
By VicentaLakin
Recipe Recommendations
- Queen's whole wheat meal 190g
- yeast 1g
- water 125g
- Queen's gluten flour 110
- milk powder 15g
- sugar 5g
- salt 1g
- unsalted butter 10g
- protein appropriate amount
- ready-to-eat cereals appropriate amount
Steps for All-eat olive bag
1
chinese: queen ' s wheat 190g, yeast 1g, water 130g and grouping, covering the membrane base for two hours or fermenting overnight in the fridge。
2
main noodles: queen queen queen queen queen queen #110g, sugar #5g, salt 1g, milk #15g, water #70g. saltless cream 10g. the materials, except butter, were added to the chef ' s machine at a slow pace and to a slightly smooth paste, and the butter was added to a slightly extended paste。
3
The Queen's whole wheat coil has more radon, so don't look forward to its dilation. The mask covers the fermentation of the film up to 1.5 times the size of the film, and it is taken out in five parts by pressure exhaust。
4
Take one of them in an elliptical form, roll it up and down and rub it in olive form。
5
Everything's ready. Surface purified protein。
6
Roll on the ready-to-eat oats, roll with your hands, promote sticky。
7
The fermentation is good, it can be cut with scissors or cut with knives. It's more beautiful to cut。
8
The oven is preheated at 175 degrees and baked in the lower middle level for 20 minutes。
9
Cut open some vegetable sausages。