The almond hand tore the chop bag
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250g
- baking powder 3g
- egg liquid 30g
- sugar 65g
- milk 80g
- almond slices appropriate amount
- butter 25g
- qingshui 100g
- milk fragrance
- roast
- several hours
- simple
Steps for The almond hand tore the chop bag
1
The water is mixed with high-strength flour and a small fire。
2
Disturbing into a dense state and drying up the fire, the freezer can be prepared one night in advance。
3
Cooker buckets are filled with heavy flour and fermented powder, sugar。
4
Egg fluids and milk liquids are partially weighed。
5
The liquid was partially poured into the cook's barrel。
6
Cooker 2 set for 10 minutes。
7
Scratch a little noodle。
8
Add soft butter。
9
Cooker 4 mixer for 10 minutes。
10
Check the noodles, develop thin membranes with no more than 28 degrees。
11
Flour rounded in the basin and fermented for 40 minutes。
12
A small amount of dry flour on his finger to get into the noodles without turning back。
13
An exhaust conjunction is formed into a small, flat-sized grouping。
14
Noodle rolls。
15
The mold paints the rolled noodles。
16
Put a bowl of hot water under the oven and ferment for about 40 minutes。
17
The fermented pasta is evenly painted with an egg fluid。
18
A flat almond chip。
19
The oven is pre-heated and is set at 150 degrees and 30 minutes。
20
Just hang out and cool。
21
The finished product。
22
The finished product。
23
The finished product。