Meat pine, salty bread
By VicentaLakin
Bread mixed with salty yolk, meat pine and salad sauce, salty fragrance, not tired of eating more。
Recipe Recommendations
- bread flour 250g
- egg liquid 38g
- fine sugar 35g
- salt 2g
- water 145g
- milk powder 15g
- butter 20g
- sugar-tolerant yeast 3g
- salted egg yolk 60g
- salad dressing 50g
- meat floss 50g
- sweetening
- baking
- an hour
- ordinary
Steps for Meat pine, salty bread
1
POUR WATER, EGG FLUID, SUGAR, SALT, POWDERED MILK AND FLOUR INTO THE BREAD DRUMS, POUR THEM INTO YEASTS AT THE TOP OF THE FLOUR, AND PUT THE BREAD DRUMS INTO THE JD08 VAN IN ORIENTAL, WITH A SELECTION AND FACE PROCEDURE OF 10 MINUTES. WHEN THE BAKER AND THE FACE, MIX THE THREE INGREDIENTS OF THE CASSEROLE INTO EIGHT PIECES, ROUND THEM UP
2
At the end of the first and paste, add a little bit of butter, continue to choose and face for 15 minutes, and reconcile the noodles
3
The nice pasta is taken out, split into eight little ones, about 60 grams, roll, cover, 15 minutes loose
4
With a stubble stick, the small noodles are condensed in the middle, with thin circles around them, and the pie is in the middle
5
Keep your mouth shut. Keep it down. Put it on the grill
6
THE BREAD EMBRYOS ARE PLACED IN THE K40C OVEN IN THE EASTINGER, WITH A CHOICE OF 33 DEGREES OF FERMENTATION (INCORPORATED WITH A BOWL OF HOT WATER THAT KEEPS THE OVEN WET) AND FERMENTED FOR ABOUT 50 MINUTES, DEPENDING ON THE STATE OF THE BREAD EMBRYOS ' FERMENTATION. AFTER FERMENTATION, BREAD EMBRYOS ARE REMOVED, BRUSHED ON THE SURFACE WITH A FULL EGG FLUID, PLACED IN THE LOWER LEVEL OF THE OVEN, WHICH IS PREHEATED TO 165 DEGREES ABOVE THE FIRE, AND BAKED FOR ABOUT 15 MINUTES。