Fried mackerel
By VicentaLakin
It's inspiration from donuts, and it's good to change once in a while with toast。
Recipe Recommendations
- high powder 150g
- low powder 100g
- sugar 30g
- low-sugar dry yeast 3g
- ice water 125g
- salt 3g
- baking powder 2.5G
- milk powder 9g
- butter 40g
- white granulated sugar appropriate amount
- milk fragrance
- fried
- several hours
- ordinary
Steps for Fried mackerel
1
All materials except butter are put in and mixed with the face machine。
2
It's so thick that it can be pulled out and added to soft butter。
3
I'm a fermenter, not more than 28 degrees, twice to 2.5 times the size。
4
You can ferment a hole with your finger and prove it without turning back。
5
This is a well-made tara tara (forgot to take a picture) that is fertilized with milk, powdered milk, sugar, milk refining, accommodation, sweetness adjusted to its own preferences (a well-made tara mud placed first in the freezer would not be too soft)。
6
On average, the fermented bread is divided into eight, and the whole round is covered with fermentation film for 20 minutes。
7
Wrap it up like a bun。
8
When it is packed, the covering is fermented for about 30 minutes, approximately 1.5 times larger (room warm fermentation), and when it is fermented, the boiler is oiled and the oil heat turns into a fire。
9
It's about 1.5 minutes, and it's just two yellows。
10
When it's done, it's cool, it's white sugar. Don't miss it。Fried mackerel Make Tips
I'm used to toast. It's good to change once in a while。