A black malt toast with a flamingo
By VicentaLakin
# FLAMON NUTS ARE VERY WELL NOURISHED, RICH IN VITAMIN C, VITAMIN E AND PLUME, WHICH IMPROVES THE BODY'S ABILITY TO OXIDIZE AND MAKES US YOUNGER; BUT IT'S A SHAME THAT WHEN EVERYONE EATS THEIR MEAT, THEY THROW AWAY THEIR SKINS, WHICH ARE RICHER THAN THEIRS, SO EVERY TIME I EAT MY MEAT, I MAKE PURPLE JUICE WITH A LITTLE FRESH WATER, AND THEN SUBSTITUTE IT FOR MILK TO MAKE BREAD, WHICH IS DELICIOUS AND NUTRITIOUS, AND CAN BE USED AS A TREASURE. IN ADDITION, LOW-HEAT, LOW-FAT WHEAT FLOUR, LOW-SMOKING SUGAR, SOFT-SWEETNESSED, LONG MEAT-FREE DIETS ARE WELL SUITED FOR DIET. {\BORD0\SHAD0\ALPHAH3D}
Recipe Recommendations
- butter 20 grams
- salt 4 grams
- yeast 5 grams
- milk powder 30 grams
- white sugar 40 grams
- eggs 106 grams
- milk 110 grams
- rye flour 100 grams
- high-gluten flour 300 grams
- yeast species 2 grams
- High-gluten flour variety 100 grams
- Dragon fruit peel juice seed 100 grams
- whole egg liquid a little
- milk fragrance
- baking
- several hours
- ordinary
Steps for A black malt toast with a flamingo
1
First, the Polish yeast is made: a little water-cracking leather is added to the fruit peel, then mixed with the high-strength flour and yeasts of the accelerants, which are not seen in the face。
2
Covered with a shampoo in the fridge and fermented for more than 16 hours, the lasagna can see the tissues inside。
3
The main material, other than butter, and the fermentation of the Polish species were poured into the start-up and face of the bakery, and a smooth face was rubbed。
4
It's about to end by adding soft butter and rubbing it smooth。
5
It's hard to break with a piece of pasta on its hands, and it's not as transparent as it is with a finely condensed flour, but it doesn't make up the softness of the cheese。
6
IT IS THEN RECAPTURED AND FERMENTED TO 2 ~ 2.5 TIMES THE SIZE OF THE WARM AND HUMID COVER, AND THE FINGER-TIPED FLOUR IS PIERCED ON THE TOP, AND IT IS OK IF IT DOES NOT COLLAPSE。
7
The fermented pasta is removed, the six equivalents are split after light pressure on the exhaust, and the lid is loose for 20 minutes。
8
Take a noodle and make an elliptical out of a cane。
9
The upper and lower ends are folded into the middle, like the folding of the covers, and then turn in the direction and grow the strip again。
10
Scroll from top to bottom and squeeze the mouth and place it down。
11
All will be completed and three/groups will be placed in the toast box in a coherent manner。
12
When fermented in warm and wet areas to the full of 8 minutes, they are removed and then brushed on the surface with egg fluid。
13
Put it on the lower floor of the preheated oven, with a 190-degree fire and a 40-minute roast。
14
Cover the surface with tin paper in time for completion。
15
A little shock after the stove and fall on the grill。
16
It's good to hang it in a bag when it's warm, whether it's torn or sliced。A black malt toast with a flamingo Make Tips
1. There is also the possibility of switching to fresh water, milk and vegetable juice without juice. 2. Polish yeasts do not have to be rubbed on the face, but do so by mixing in groups that do not see dry powder; the fermentation time is better than 16 hours. When I fermented, I looked only at the pasta, not over the length of time, fermented quickly in the heat, and the lower temperatures in the winter were slower, but it worked much better by using the fermentation function of the baker and ovens and by putting a bowl of hot water under the oven. 4. The temperature and time of bakery should be based on the spleen nature of the oven, and the colour should be filled with tin paper in time to prevent the surface from being baked to affect the taste and beauty。