All MacSoft walnuts
By VicentaLakin
Since we baked, my daughter and I have grown horizontally, but do not want to give up the baking, and the daughter refuses the diet, so go ahead and baking to low fat and low sugar。
Recipe Recommendations
- high-gluten flour 50 grams
- yeast
- water 50 grams
- longan meat 30 grams
- raisins 20 grams
- walnut kernel 20 grams
- milk powder 15 grams
- olive oil 15 grams
- salt 3.5 grams
- sugar 25 grams
- whole wheat flour 50 grams
- medium-gluten flour 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for All MacSoft walnuts
1
The yeast materials are all placed in the bowl, evenly mixed, and room temperature is fermented to 2-3 times the size of the chart。
2
When the yeast is mixed and put on the side, the main noodle material is given a good measure, and the powder (heavy powder, whole wheat flour, barley powder, milk powder, yeast powder) is mixed evenly。
3
Quantification of dried fruit material, shredding of walnuts and tearing apart cinnamon。
4
The main grouping material is placed in the breadbox barrel (liquid and powdered) and after a meta-program (15 minutes), the sheet is frozen until the yeast is completed。
5
When the fermented hair is ready, the main cone of the freezer is removed, followed with the yeast by a thawing procedure, and the fermentation is twice as large. The first fermented facial pattern forgot to take pictures
6
Take the fermented pasta, rub it manually into the fruit dry, split it into three equals, rub the lid to keep the film loose for half an hour (I'm too hot to wait for the fragrance of the noodles to go away, so I'm going to have to wear the fragrance again)。
7
The noodles open into a cow's tongue, smite the bubbles on the side and pull the square at one end。
8
From the end of the circle。
9
Squeeze the interface and both ends。
10
Scratched into olive shapes, and the interfaces are down into a dry-scrambled dish。
11
It's a lot more space. The oven contains hot water, the bread is placed in the oven and the oven door is closed for a second fermentation。
12
This time, I had about 40 minutes, twice the size of the face, sprayed water, sifted flour and cut my mouth with faster blades。
13
Watered dishes are left in the oven, with 220°C preheated up and down, bread embryos placed in the middle of the oven for 20 minutes, and the dish turned 170°C for 15 minutes. Get out of the oven and dry out on the grill。
14
It's very soft and very delicious。All MacSoft walnuts Make Tips
1. flour is of a different water type and the amount of water used for the main flour is different. the water of the main noodles is not filled at once, 10-20 g water is left, and the dampness of the noodles is gradually added. 2. at the end of the first and the face-to-face procedure, the noodles were more sticky, and the cold-silent backband generation was less sticky. 3. the face is wet and properly shaped with hand powder. temperature and time adjusted to the temper of the oven。