Pyramid
By VicentaLakin
Today's share of egg yogurts is a cookie-like snack that tastes like a big bun sold in the market, which is very, very good. The entrance is ready, the smaller baby is safer than soybeans, the smaller baby can eat in small pieces. My son is almost two years old, he has it, he has it, he has it, he has it, he has no problem, he has no technical content. It's simpler, it's a little ball-sucking time, a big plate, I've worked with my husband, I've worked with the big one for 20 minutes, haha, and if the big baby can join, it's free to do it at home. Yeah
Recipe Recommendations
- low-gluten flour 100g
- corn starch 95g
- powdered sugar 40g
- milk powder 20g
- cooked chicken egg yolk of 2
- corn oil 40g
- butter 65g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Pyramid
1
First, it's important to prepare for baking. It's going to make it easier, save time, improve success, and put low-banded flour, milk powder and corn starch into dry. In the basin, it is smoothed with a razor, the eggs are evaporated, the egg yolk is taken out, sifted with fine yolk is placed in the bowl, and sugar powder and corn oil are weighed in the bowl。
2
Butter should be softened early in the room, so that it can be easily poked through with its finger and placed in a small basin at the bottom, which is more conjoined, so that it is not easily splattered during the break。
3
Add sugar powder to the little butter basin once and for all。
4
Hand-stamped butter and sugar powder, which are more difficult to mix with tools and are time-consuming。
5
The butter was then distributed at a medium speed by electric punchers, to the white colour, and the volume swelled for about half a minute。
6
The sifted yolk is then poured into the basin。
7
The electro-egger remains medium-speed, approximately half a minute, evenly distributed and in the shape of a map。
8
It is then added to the corn oil, which is not added once, and is added three times, one third each, and is fully modulated with an electric ouncer before the next。
9
The yolk that splatters to the pelvis can be scraped into the pelvis and then continue to pass out to a lean and smooth state。
10
The combination of low-strength flour, milk powder and corn starch is sifted to the basin, which can make the powder more air-trapped, so that the egg yogurts become more sour and taste better, so the screening steps cannot be omitted。
11
Scratching the food in the basin with razors, rubbing it in groups, filling it in a bag, freezing it in the fridge for an hour, so that the food blends with each other, so that there is no dry powder in the dough, and the group works better。
12
Take out the frozen noodles and start squeezing the ball, if you like, you can be as big as Wang Chai's, or twice as big as it is, and it'll be as smooth as possible, and it'll be easier to break up。
13
The oven is preheated at 160 degrees, mid-level, 15 minutes, and if the buns are too big, it is baked at 170 degrees, the temperature and timing of which are not constant, depending on the temper of the oven itself, with a later look at the top color, and the microcolour comes out of the oven, not waiting for the darker color, and it is lost。
14
The formula is about 40 liters of ovens a plate, and I bake it with two ovens, a plate of darker colors, a plate of shallower, baked little buns that can get out of the dry, and it'll get very, very cold。
15
They are kept sealed in a snack can for at least a month in a dry environment to maintain a sense of fright。