Corn pine bread
By VicentaLakin
The corn pine bread that you're teaching today is also one of the kind that makes bread, and the little one can take out and add cheese, meat pine, corn grain and salad sauce, super-rich ingredients, and it's delicious
Recipe Recommendations
- high-gluten flour 375 grams
- water 200 grams
- whole egg liquid 53 grams
- fine sugar 35 grams
- salt 4 grams
- dry yeast 4 grams
- butter 15 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Corn pine bread
1
Materials other than butter, salt and yeast are placed in a cook ' s machine, so that they can be spun out of the thick membrane, and in groups they are put into freezers for an hour。
2
The noodles were cut into small pieces, with butter, salt and yeast, and continued to be disturbed。
3
Slipped to the surface, raised the face, the face fell naturally and was more resilient。
4
Cut down a small piece of thin, unbreakable film。
5
The noodles were rounded, divided into an average of 12 pieces, rounded and covered with a flavour of 15 minutes。
6
Take a copy of it and put it in a membrane sheet to press the middle thin, thick bowl。
7
Put in Masurira cheese and meat pine。
8
Put in Masurira cheese and meat pine。
9
Send it to the oven to develop the fermentation function and put a bowl of hot water under it。
10
It's twice as big as it takes about 30 minutes。
11
The oven is preheated, 190°C, 160°C, about 16 minutes。
12
The top colour is satisfied with the tin paper。Corn pine bread Make Tips
1. the temperature at the centre of the summer noodles is extremely high, and when the temperature exceeds 28°c, the taste of the finished product becomes rougher and less resistant to aging, and water is lawful when rubbing the face, making it easier to control the surface temperature; and 8 *3 cm high-temperature-resistant membrane cups are used in the text. thanks for the formula