Crab Willow Ogurt
By VicentaLakin
Today we share a really good soft European bag。
Recipe Recommendations
- high-gluten flour 120 grams
- yeast 1.2 grams
- sugar 6 grams
- salt 1 gram
- water 78 grams
- black pepper 1.5 grams
- squid ink 4 grams
- butter 15 grams
- onion 15 grams
- cream cheese 100 grams
- diced onion 40 grams
- corn kernels 40 grams
- diced green pepper 20 grams
- Crab-foot stick 200 grams
- black pepper 3 grams
- salty and sweet
- roast
- several hours
- senior
Steps for Crab Willow Ogurt
1
Some of the Chinese materials were evenly mixed and the room fermented 1.5 hours later in the freezer overnight. The next day it was taken out, and it was removed, and it was seen in the noodle network, which was 120 grams of high-banded flour, 1.2 grams of yeast, 6 grams of sugar, 1 grams of salt, 78 grams of water。
2
Water, high-strength flour, yeast, sugar, salt, black pepper powder, and ink sauce are placed on the cook machine. Sugar, salt, yeast diagonal, main noodle: 112 g of high-weed flour, 63 g of water, 1 g of yeast, 15 g of sugar, 3 g of salt, 1.5 g of black pepper, 4 g of ink fish juice, 15 g of butter, 15 g of onions。
3
The Chinese are cut in small pieces。
4
One set, three set to expand。
5
Noodles are taken out in small pieces and placed in a cook's machine, with small pieces of butter。
6
The first set will be smooth, the fourth set will be smooth and smooth, and the onion will be broken and the ground will be smooth。
7
The noodle removes the lids and ferments once in an environment of 25-28 degrees and 75% humidity。
8
At this point, onions and peppers are cut into little dings and crab willows torn apart。
9
Cream cheese squirms and rolls and joins the ready pie。
10
Just use a razor。
11
Noodle fermented twice as big。
12
On average, divided into three and loose for 15 minutes。
13
Smash it gently with a noodle (just go to the bubble) and wrap it in a third of the material。
14
Hold on tight。
15
The escalator is decentralized into the oven, leaving a certain gap in the middle. Put it in the oven to develop the fermentation function, with a hot pot of water next to it or at its base, and re-ferment。
16
Bread is twice as big (10 minutes in advance, 220 degrees preheat ovens) with dry powder on the surface and cut with a cutter。
17
Put it in a pre-heated oven and go up and down to 190 degrees and bake for about 23 minutes。
18
Out of the oven。Crab Willow Ogurt Make Tips
1. The summer liquid portion is covered by ice water, while the rest of the material has been refrigerated (including a cook ' s machine) and can contain ice bags on bread outside a barrel to control surface temperature. 2. Flour absorbs water in a different way, so that the liquid portion is reserved to see the state added. When it's done, it's very soft, and new men can reduce their own water. No ink juice can be omitted. Thank you for raising the formula。