Quinoons for soup
By VicentaLakin
A bagel is made out of a soup noodle, the soup is made softer and stored for two or three days. The doughnuts made today are covered with quinoa, and the roasted quinoa is a hard taste, which I like, and which, if there is no quinoa or not, can be replaced by sesame or seed。
Recipe Recommendations
- high-gluten flour 210g
- low-gluten flour 56g
- soup seed 84g
- water 80g
- egg 30g
- light cream 40g
- sugar 30
- salt 3g
- yeast powder 4g
- sweetening
- baking
- several hours
- ordinary
Steps for Quinoons for soup
1
Let's start with soup. 200 grams of milk and 25 grams of flour, evenly mixed。
2
Then the little fire heats up to 65 degrees, then it is laid cold after leaving it, and it is sealed. Three days out。
3
Take 84 grams of soup and add salt, sugar, eggs and water。
4
Put in flour and yeast。
5
Smuggle in the form of light cream. It was supposed to be butter. I had a little bit of cream。
6
Scratch to expansion。
7
You can pull out the gloves。
8
Nice noodles。
9
Keep the fermentation wet to 2.5 times the size。
10
It's exhausting. Cover the box for 15 minutes。
11
Good growth film, roll it up。
12
One end flattens。
13
It's all wrapped up and squeezed into circles。
14
Surface brushing of egg fluid, covered in quinoa。
15
Put it in the oven。
16
Thirty-eight degrees of fermentation is twice as large。
17
After the 18 degree preheating in the oven, the oven is baked for 16 minutes。
18
Good toast。Quinoons for soup Make Tips
I use Quinoa, which I bake, which is a hard taste, and I like to feel that if there is no Quinoa or you don't like it, it can be replaced with sesame or seed。