Polish meat pine buns
By VicentaLakin
Recipe Recommendations
- high powder
- water
- yeast 2.5 grams
- meat floss appropriate amount
- pitaya juice 100 grams
- white sugar 25 grams
- salt 3 grams
- salty and sweet
- roast
- several days
- ordinary
Steps for Polish meat pine buns
1
Polish seed, flour with water and yeast and dry powder, are made and placed in the freezer for fermentation。
2
Pyramid juice + Polish seed + flour + white sugar + salt + yeast ruby in 20 minutes with butter and smoothed face (out of membranes) and fermented twice as large in warmth。
3
Splits into a flat-size facial exhaust。
4
It's rounded into meat pines。
5
Squeeze into a triangle。
6
Put it in the oven。
7
tan on top of the sun with a sharp knife to cut out the favorite raisins。
8
Two fermentation times twice as big。
9
The oven is preheated at 180 degrees。
10
Bake for about 18-20 minutes。
11
The finished product。