Soup toast
By VicentaLakin
This formula: It's also for hand rubbing. I'm using the Beko beige cook machine K6. The soup is not high enough to taste it, the cranberry is sweet and the soup makes it wet and soft like a cloud! That's a good deal to collect
Recipe Recommendations
- high-gluten flour 250 grams
- fine sugar 38 grams
- salt 3 grams
- yeast 3 grams
- whole egg liquid 40 grams
- milk 70 grams
- butter 25 grams
- water 100 grams
- dried cranberries 1 big
- salty and sweet
- roast
- several hours
- senior
Steps for Soup toast
1
(b) Brothing: 25 grams of gold plastered with high powder and 100 grams of water in a small pot, heated with a small fire, and condensed with sticky paste; after cooking, covered with fresh membranes, frozen in a refrigerator for more than two hours。
2
With the exception of butter, all the main noodle material was placed in the cook ' s machine, where 80 grams of soup were taken and rubbed together。
3
Turn on the chef's face
4
After extension, soft butter is added, and full gloves can be removed。
5
The fermentation is carried out by the covering of the noodles。
6
Cut the cranberry。
7
The noodles are twice as big and the piercing does not bounce。
8
The face of the noodles is slowly ventilated, divided into three flats, and the film is lax for 20 minutes。
9
Take a face group and flatten it, open it from the middle to the sides and form it into an elliptical form。
10
Noodle rolls up and the membranes go loose for 15 minutes。
11
Again from the middle towards both sides, with a thin bottom。
12
Cranberry dry。
13
Roll again, 2.5 laps are good。
14
Put the noodles in the mold。
15
Fermentation in warm and wet areas。
16
It fermented to a full nine, coated with egg fluid on the surface, and scattered coconuts。
17
Put it in the pre-heated lower layer of the oven, 180 degrees, up and down, 35 minutes, with tin paper on top. Take the shock off and put the grill in the bag。Soup toast Make Tips
1. Cooked soups for direct use after cooling, or covered with protective film for use in refrigerators for more than two hours; 2 in the summer with ice water to lower the surface temperature and use constant water in winter; and 3 in the different flour intakes to increase and reduce the volume of liquid. The cook is silent, rubbing his face fast and easy to film。