Scrambled snack
By VicentaLakin
What is needed in the morning for a child to go to school is both to awaken his or her stomach for one night of sleep, to fit his or her appetite and to save valuable morning time. So the main breakfast meal can be ready on the first day, so it can be organized. Such as homemade bread, if made that morning, done one day ahead of schedule, “the family has plenty of food, no panic”. The small meal pack, which was wrapped in fruit and vegetable jam, was quickly elevated from a mediocre to a sweet appetizer; it was also neatly consolidated and cute in the form of little hot dogs. When the jam is hotter, it's hot, and it's cold, or it's hot. The practice is not difficult, nor does it have any special material, even because it is not perfect enough to hit a face-to-face group, but this “film” is qualified for making bread. It's a nice, soft bread. It's even and beautiful。
Recipe Recommendations
- high-gluten flour 300 grams
- eggs 50 grams
- butter 30 grams
- sugar-tolerant dry yeast 3 grams
- salt 3 grams
- fine sugar 50 grams
- ice water 150 grams
- surface brushing egg liquid a little
- Sprinkle white sesame seeds on the surface a little
- sweet and sour
- baking
- an hour
- ordinary
Steps for Scrambled snack
1
(b) Material ready: high-banded flour, high sugar-resistant dry yeast, salt, fine sugar, eggs, ice water, butter; ice water is the melting of pure water or the freezing of pure water near zero degrees in the refrigerator, which can effectively reduce the temperature of the noodles caused by friction; machine rubs or bakers or cookers can be rubbed on the face
2
(b) All materials except salt and butter are placed in a rubbing drum, after which the material is largely mixed with a razor
3
(b) Placing the machine on a cook ' s machine, first mixing the material into a small group with a low shelf, then mixing the material into a more fertilizing pasta with a medium speed, then adding salt and butter, and first having a low rate of disturbance, so that the salt and butter can be fully integrated with the pasta, and then the high rate of disturbance
4
A soft, fertilizing, delicate, flexible and non-clave wall, a piece of face, a small mitt, a hole, a little sawn teeth at the mouth, and a fine way to make bread
5
(a) The noodle is rounded, placed in a deep basin, covered with a skin film in warm and wet places for basic fermentation, and, if placed in a fermentation box, the temperature is set at 28°C, 65% humidity and 2-3 hours, depending mainly on the condition of the noodle
6
(b) The pasta was sent twice as long as its original hours, and the finger-tip flour poked a hole in the top of the flour, without collapse or convulsion, and the fermentation was successful
7
(a) The face of the face is placed on a rubbing mat, with a light stroke of the air flow, with a heavy split of eight equals, a round with a cleavage of about 20 minutes, and the finger of the face is loose enough to hold the bullet back, which means that the time is not enough
8
(a) Take a small noodle, make it into a pie, and put the appropriate amount of jam on it
9
(b) Gather around the centre, squeezing it into an elliptical shape, which is slightly smaller than the mould used; there are no molds that can form the ball directly
10
(a) The smooth face is up and placed in the mould; the second fermentation in the warm and wet place, if the fermentation box is not more than 38 degrees and the temperature is 70 per cent wet and the timing is uncertain, depending on the state of the hairing of the noodles
11
The pasta is 1.5 - 2 times the original hour, and the oven begins to preheat 180 degrees; the bread is painted with egg fluid and a little white sesame
12
The bread is delivered to the lower and middle of the preheated oven, 180 degrees of fire up and down for about 20 minutes, adjusted to the actual situation of the oven used; immediately after the oven is released, it can be eaten or stored in a bag when it warms up。
13
Scrambled bread, soft and sweetScrambled snack Make Tips
1. In winter, the temperature of the room is low, the material used for the noodles is not specially treated, and the key to the lasagna is that the temperature is not above 25 degrees, so that every effort is made to reduce or extend the temperature increase caused by the lasagna due to friction, such as cooling all the materials a few hours in advance, cooling the face drums, etc.; 2. jams are dry and rare, so the amount wrapped into the skin is uncertain, the dry sauce can be more varied, the rare sauce sauce is less so that the packaging is not severe or the heat is swelled; 3. There are no molds that can be made directly into bunnies or rolls, and the moulds are only stylished and have the same size; 4. The time and temperature of roasting is adjusted by the circumstances of the bread size and the oven used。