It's a tuna black mime
By VicentaLakin
The black mimeso that I brought with me today, which is the appearance of the European bag, the softness of the Japanese bread and the amount of sugar and salt oil, has become unique because of the oil soaked tuna. It's hot for this bread, less oil, less sugar, soft in the body, thick in the smell of rice, two days in the oven. Tunas are deep-sea fish, rich in meat and nutrients, made into canned canned cans for long-term preservation, and added to bread, which is delicious and nutritious. I designed the pattern outside of Solo, drawing the pattern based on the size of the bread, then cutting the outline along the inside side of the pattern with scissors. This makes the flat black rice bread vivid. It's a pity I didn't hold it steady. The bread fell on the table and the pattern was plattered. Look, whatever it is, it's not perfect, it's always a bit of a pity, so it'll get people to do it next time, and it's probably an incentive
Recipe Recommendations
- Black rice bread flour 200 grams
- eggs 55 grams
- milk powder 15 grams
- dry yeast 2 grams
- cold water 70 grams
- butter 18 grams
- white sugar 10 grams
- salt 2 grams
- high-gluten flour 50 grams
- oil-soaked tuna appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for It's a tuna black mime
1
The main lasagna material, internal tuna canned, Polish species are ready; the yellow liquid in the cool cups is home-made cream, rich in nutrients, which can be replaced by an equivalent amount of cold water or 10 grams of milk。
2
Inverted to produce Polish species a few hours in advance: 50 grams of condensed flour, 0.5 grams of dry yeast, 50 grams of cool water, evenly mixed, fermented under room temperature, with visible size bubbles; also cooled and fertilized refrigerators, with better flavors, after a clear expansion of the room temperature; very soft Polish bread, which slows the ageing level; and the condition of the noodle group is decided without looking at time。
3
The Polish material is pouring into the lasagna. Look at the tissue. It's beautiful。
4
With the exception of butter, all the material from the main noodle was poured into the wash。
5
The noodles are slowly followed by a medium-speed concussion, and butter is added when the thick membranes can be lifted。
6
After the butter is fully eaten, it turns around, it's soft and glitter, it's not sticky, it's a thin, transparent and flexible film, it's a little bit more than the original bread, and it's not toast, so it's okay to have a little sawn teeth on the edge of the hole。7
Noodles are rounded, placed in basins, covered with fresh membranes or lids, and fermented at the base of warm and wet areas。
8
I use fermenters, 28, humidity 75, for about 1.5-2 hours, to see the face of the dough; now it's hot and the direct room is fermented。
9
The pasta was twice as big as the original one, and the finger-stamped flour poked a hole in the top of the flour and did not collapse and did not retreat。
10
The noodles fell down on the board and were slightly abated, weighing four equals, rounding, shampooing, relaxing for 15-20 minutes。
11
The loosely turpentines are made into elliptical waffles, and the back-pressure interface is directed downwards, covered with a skin film and loosed for 15-20 minutes; the finger presses the laminate and does not bounce back。
12
A smooth, loose, smooth face, a slightly wider, near elliptical form, then a smooth face, and a smooth face, leaving as much oil as possible in the oil immersed tuna, and taking the appropriate amount of fish on the face; the amount of meat is approximately 75 g/bar。
13
Pressing each other on both ends and squeezing them so that when the oil is not roasted on the interface, it breaks。
14
Four fermenters were processed in sequence, smooth face down, the interface was pressed below, and the warm and humid area was fermented twice; I used the fermentation box, temperature 35 and humidity 80 for approximately 30 minutes。
15
Taking advantage of the fermentation, I created a pattern, which, when the flour was 1.5-2 times larger, placed the sheet on the face of bread, sifting the appropriate amount of black rice flour (out of weight), at which point the oven began to preheat 200 degrees。
16
The bread is delivered to the lower layer of the pre-heated oven, with a fire of 190 and a fire of 200 degrees for 18 minutes; it is adjusted to the actual situation in the oven; when it is released, it is moved to the hanger, which is stored in a bag at hand temperature, either by bite or by cutting。
17
The tuna, the black rice, the sugar, the rice, the nutrientsIt's a tuna black mime Make Tips
1. No black rice bread can be made by itself: The ratio of sifted black rice powder to raw bread powder is evened at a ratio of 1:3; the equivalent of black rice powder can also be replaced by a suitable amount of wheat and black bean powder; 2. There is a great deal of oil in the internal tuna, which must be left behind before use, as much as possible, to clean up and prevent too much oil from opening the bread interface; 3. The temperature and timing of the roast are adjusted to the actual situation in the oven and to the size of the bread。