Intestines
By VicentaLakin
the last recipe was to teach you how to rub bread, and then i rub a 350-gram base noodle, and i don't know what to do with my 350-gram base noodle
Recipe Recommendations
- salty and sweet
- roast
- an hour
- simple
Steps for Intestines
1
My last recipe, "A fresh hand rubbing bread for 10 minutes, fast-goose membranes" with a cook's machine or a baker's first fermentation in the back of the face with a late-oiled salt, with the first fermenting temperature of about 28°C up to 2.5-3 times the size of the fermentation, and the hand-stamping face without falling down or falling back。
2
When the noodles are fermented, the release panel is pressed or folded to the exhaust back。
3
I used to call it the sum after the exhaust。
4
When it is finished, it is divided into an average of eight small facial masks for 10 minutes. [As a result of the awakening process, the mesh structure in which the face is distorted and destroyed by external force has been reshaped, the protein in the face has been restored to its desired spatial shape, it has been well stretched, and it is more stretching (with chewing), softer, more subtle and smoother. Other Organiser
5
When he was awake, he took a small noodle and turned it into a stick or olive。
6
At the bottom of the mouth, it's pressing down。
7
The final awakening of all the bakery dishes in turn (the final awakening suggests a temperature of about 38 degrees, so that the sheet of bread is kept above 85% wet]. In the absence of a humidity meter, a bowl of open water will be available for fermentation。
8
When it's fermented, one ham intestine on each bread。
9
The bread is squeezed with salad sauce and ketchup and then a meat pine。
10
You like onions this time, you can throw another onion flower。
11
OUR OVEN 40L, HIGH TEMPERATURE, 150°C IN THE MIDDLE, 180°C IN THE MIDDLE, 20 MINUTES, SUGGESTS THAT YOU SET YOUR OWN OVEN TEMPER OR TAKE A MEDIAN VALUE AT MY OVEN TEMPERATURE。Intestines Make Tips
Apart from rubbing out the mural, the fermentation is a top priority, and if there is an fermentation box, the final fermentation can take place in the fermentation box. If there are no fermenters, they can be performed in the oven, such as the oven with its own cryogenic fermentation function, which can be used to keep the oven warm. A wet meter and a small wetner [or a bowl of hot water] are then bought to ferment the final fermentation in the oven where temperature is observed。