The borscht
By VicentaLakin
He's always at home, and he's buying a big bag of bread, and he's making bread. Seriously, why is this bag called borsch? It's probably coming from Russia, it's been done with King's side, it's been a success, it's been played again today, and it's done again with the past。
Recipe Recommendations
- high-gluten flour
- milk 1+1/2 cups
- yeast 2/3 teaspoon
- white sugar 2 tablespoons
- unsalted butter 2 tablespoons
- egg liquid
- vegetable oil appropriate amount
- sweetening
- roast
- several hours
- divine level
Steps for The borscht
1
2 + 1/2 flour, 1 + 1/2 milk, 2/3 spoons for yeast and 2 spoons for sugar in the bread machine。
2
When they were formed, butter was added and rubbed again for about 20 minutes。
3
It's not too thin, it's too long to be patient。
4
The bowl is covered with vegetable oil or butter, and the pasta is placed in the bowl, covered with film, in a warm environment, with hair for 60 minutes。
5
The board was powdered, the face was placed on the board, the air bubble was pumped with the hand, and the film was put on hold for 15 minutes。
6
The electron is divided into 10 classes and, of course, the eye can also be split, with all 10 pieces rounded up and covered with a film for 20 minutes。
7
When you wake up, let your hands prepare the material, with a bowl, with four spoons of salt-free butter and two spoons of sugar, and with a cuisine machine until the feathers rise。
8
It's time to rub each face a few times before it's rounded。
9
Put the noodles on the tongue。
10
Squeeze the face from the end of it, roll it into a roll, squeeze the interface。
11
On the board, the interfaces are smoothed and placed on a board with a layer of oil covered with thin film。
12
Each should have an empty space for a large roll with 20 minutes of silence。
13
When the face was awakened, the blades of the dough, which were worn with bamboo and blades, were cut about 1 centimetre deep in the bread from the beginning to the end, with neither cut in and left about 1 centimetre behind。
14
WITH A SQUEEZING BAG, SQUEEZING THE BOUQUET IN SHAPE, PLACING THE MATERIAL IN THE BREAD SCRATCHES, PREHEATED OVEN 350° F。
15
Brush an egg fluid on the face of the face, and then when they dry up, the egg fluid will never be used。
16
In a preheated oven, a bowl of water in the lower shelf, 20-25 minutes of roast, up to 20 minutes of oven light, too deep to pull out the bread, about 25 minutes of toast, but each oven has its own characteristics, the same scale, it's hot, some are not hot enough, it's too hot to use。The borscht Make Tips
One, in the course of the pasta, a patch of face can be drawn, not too thin, but with patience and a little bit longer, so that the internal tissue may be cloudy; two, with a frying knife while scratching, with some precut oil, will not stick on the face; three, with a bowl of water next to or below the bread when baked; and four, with the spoons, spoons and cups used by the penners in any food article, such as cooking, baking, etc., will not be too hard to dry。