How to make ♪ Ostrich loaf ♪ - VicentaLakin's Recipe

Recipe Recommendations

high-gluten flour 175 grams
yeast 2.5 grams
water 105 grams
low-gluten flour 50 grams
milk powder 10 grams
fine sugar 20 grams
salt
whole egg liquid 20 grams
butter 20 grams
salted egg yolk 80 grams
corn oil 30 grams
meat floss 70 grams

salty fragrance
roast
several days
senior

Steps for ♪ Ostrich loaf ♪

1

Material preparation。

2

The Chinese part is even. The room is fermented from an hour to twice the size of the room, with a skin-covered surface and a freezer for the night. Chinese: High-banded flour: 175 g yeast: 2.5 g water: 105 g。

3

The main section, with the exception of butter, was added to the Chinese and placed in the cook ' s machine. The detection of the noodles can pull out a large film. The main group: Fulfilled flour: 25 g Low-banded flour: 50 g Milk powder: 10 g Fine sugar: 20 g Salt: 2.5 g All egg fluid: 20 g Water: 30 g Butter: 20 g。

4

Flour temperature, 26°。

5

We'll leave the box in place for half an hour。

6

Noodles are made while still. Eight salted egg yolks, 165° baked for 15 minutes, mixed into corn oil into a thin paste, mixed into meat turquoise into a pie。

7

After half an hour, the dough is split into four pieces on average, rolling round and remaining silent for 15 minutes。

8

Take one of them, turn over and basically grow into a square. Bottom pressure thin. Put one quarter of the material on top and leave the edge. Stay at the bottom. Roll from one end to the other。