Aubrey
By VicentaLakin
Recipe Recommendations
- water 370G
- yeast 5g
- high-gluten flour 500G
- salt 3g
Steps for Aubrey
1
5g yeast melted with 370g water and added 500g high powder and 3g salt, bread machine and face。
2
House temperature fermentation is 12 hours or 24 hours cold fermentation. It's a double goal。
3
The face is so soft that more dry flour is spread on the mat。
4
Pull and fold with your hands from each of the four directions. (To get your hands on the picture, this time, the panel. I'm not sure
5
When the whole thing is pulled up, turn over. Keep your hands rounded down, and turn your face around and be plastic。
6
Scratch the whole face and put it on the oilpaper. Dry flour, rowing. At this point, the cast iron pan is placed in the oven, 240 degrees preheating 10-20 minutes. The noodles are wet and fermented again。
7
Pick up the oil paper and put it in the preheated cast pan. It can also be thrown directly into the pre-heated cast pan without paper, with a shovel and a hand。
8
Take Gail, enter the oven for 30 minutes。
9
Go to Gail, take another 25-30 minutes。
10
Get out of the pot, the skin Duang Duang hard. The cooling process will be softer。
11
Slice, freeze and save。