Quinoa

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50 grams of quinoa, added 150 grams of water and boiled as thick as figure 2. Three-and-a-four high-strength flour, 300 grams sifted, poured into a toaster mix, added quinoa congee, 180 grams of milk and 3 grams of salt, mixed into a swirl with a razor, walk and face program for 20 minutes, and covered with film or wet cloth for more than 30 minutes. This step is free of yeasts to prevent the fermentation of the noodles when the water is frozen。

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Five yeasts open with 15 grams of water (which can be activated in silence for five minutes) and have their face in the fridge cut into small pieces and put with yeast to the bread machine for another 20 minutes. This time, watch over the face and prevent the face from rubbing. I'm kind of scratching this one, so I can pull out the translucent film, and the hole is smooth and not sawn. The 7 noodles were fermented with oil-coated bowls (oil-resistant), with a large plastic bag room temperature (28°C). Eight times the size, dry fingers and a hole。

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9 Collapse the noodles on the panel with scratching aids. Ten fingers are covered in water, one end of the lasagna is slowly pulled, one third is lengthened, and the other is folded back, covered with a three-fold discount. In another direction, 30% off (i.e., 30% off the right and the left, then 30% off the top and down, because the face is so wet that the finger's water is for viscos). The plastic bag was loose for 20 minutes, and the plastic bag tried not to touch the noodles. Eleven splits, eight. 12, as in the case of the big noodles, three folds up and three folds down on each right and left. Put the plastic bag loose for 20 minutes。

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The 13 fingers were watered on one end of the face, and the length was long and the thin side was pressed on the board, the other side was organized, and the large bubble was removed with a light hand. Fourteen nuts and raisins are scattered over the face, and not in the low ground. From top to bottom, not too loose. Sticky hands put some water on your hands. Sixteen rolls to the end, pick up good bread embryos with scratches。

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17 in an unpaved dish. All the noodles are covered in back plastic bags because the room is warmer in the summer and it is completely fermentable. Eighteen to two times larger, with dry powder on the side of the face, pressing a small pit, and a slow bounce is ready. 19 Bread surfaces spray water, sift a layer of dry flour (outside the formula), and cut with sharp blades. I used a razor blade. An empty dish, 230°C pre-heat in the 20 oven, a bowl of water into the empty oven, close the oven door immediately. It's about 30 minutes to bake, watch, and it's covered in tin paper. You'll get out of the oven when you've got a fragrance of bread. Freshly baked bread, skins are hard, cooled and sealed overnight, softened。

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The fragrance of bread

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Sniffy inside, sweet chewing, making breakfast and tea, don't worry about getting fat

One, this quinoa bread picks up white quinoa and tastes a little more like colored quinoa. 2 Flour is of a different water-sorting nature and the amount of liquid added varies. Do not pour milk all over the flour while rubbing the face. Twenty grams of milk can be reserved and added depending on the dry wetness of the face. This pasta sticky hand is normal, so it is best to rub the face with a bakery or a cook ' s machine, and if it is hand-painted, it is recommended that it be fermented with a static flip and multiple fermentation, i.e. every half hour, with a hand or a razor, three folds up and down and three folds down and repeats five to six turns. 3. The temperature and time of the oven is adjusted to the temper of the oven, and the temperature given by the square is for reference only. 4 The first and first-faced procedure can last 20 minutes and can be convoluted into groups. Refrigeration is cooled with a cooling effect of 1 and watering with a metallion to produce a band in the static setting. It is best to look at the second and the face, and to check the bottom of the band from time to time and not overwhelm. Five, a bit of water on the hands when it's in plastic form, solves the problem of pasta sticky hands. Six, there's no limit to the variety of nuts. I put sunflower seeds, walnuts and raisins. 7. Out of the oven, dry on the Internet, sealed and preserved. Food is not enough, it is kept frozen, it is warmed up or sprayed at 170°C for 5 minutes。