Intestine bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 50g
- whole egg liquid 30g
- water 140g
- salt 3g
- sugar 20g
- sugar-tolerant yeast 3g
- butter 20g
- Shuanghui Taiwan Style Roast Sausage 6 pieces
- chive leaf appropriate amount
- tomato sauce appropriate amount
- protein liquid appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Intestine bread
1
Put everything in the chef's machine。
2
The pasta is able to pull out a large thick film and add soft butter。
3
And to the noodle can pull out the mural. No more than 28 degrees。
4
Noodles to keep the shampoo awake. Hand-stamped noodles do not collapse, do not retreat。
5
they are divided into nine agents, each weighing approximately 50 g. it will round up the exhausts of the separate noodles and cover the membranes for 15 minutes。
6
The crutches open, turn over, and then pull the bottom. Squeeze the long strips of about 18-20 centimetres from top to bottom。
7
Both ends together。
8
It's all done. The oven has a bowl of water. 35 degrees. Get your intestines, onion leaves, tomato sauce。
9
Intestines are put in the spare bread centre, and protein is painted。
10
Squeeze the tomato sauce。
11
Spill onion leaves
12
The oven is 170 degrees above and 25 minutes below。