Hand toe toe
By VicentaLakin
Recipe Recommendations
- yeast 4g
- high powder 160g
- sugar 32g
- sea salt 8 grams
- whole egg liquid 54g
- condensed milk 80g
- butter 40g
- milk powder appropriate amount
- high-gluten flour
- water
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Hand toe toe
1
All the materials of the Chinese flour are mixed to the point where dry flour is not present, and the fermentation of the membrane placement room is approximately four times greater。
2
All material from the Chinese, with the exception of butter, is placed in the cook ' s machine, where it can pull out thicker film and add softened butter to the full stage。
3
Collapse shape, loose for 40 minutes or so。
4
Split it up, round it up, loose it for 20 minutes。
5
Keep the noodles down, long. Backwards, from top to bottom。
6
Will close the door and relax again for 10 minutes。
7
Putting loosely the noodles down, stretching again, turning over, crushing down, rolling up。
8
Covered with milk powder。
9
It's been put in a mag and fermented twice。
10
When the face is fermented to eight minutes of the mold, crosses with a sharp knife, placed in a pre-heated oven, burning 160, burning 190, lower level, roasting for about 45 minutes. Add tin paper after colour。
11
I made a 500 gram, a 300 gram mountain toast and the rest of the dough made a braid bag。
12
The finished product。Hand toe toe Make Tips
Flour is not water-absorbed in the same way, and water quantities can be increased or reduced as appropriate. Temperatures vary, and the fermentation times vary depending on the state of the fermentation. The loosely-positioned noodles don't shrink when they're in the water. Better in summer with ice water, ice eggs. The time to bake is big toast, and 300 grams small toast is about 30 minutes。