Quick intestines
By VicentaLakin
Let's have a little ham bun with a little salty fragrance. The noodles are so soft that you're absolutely in love
Recipe Recommendations
- high-gluten flour 230g
- low-gluten flour 30g
- milk powder 20g
- whole egg liquid 50g
- light cream 50g
- condensed milk 25g
- milk 100g
- fine sugar 30g
- butter 20g
- ham sausage 8 pieces
- sugar-tolerant yeast 4g
- salt 2g
Steps for Quick intestines
1
Get all the food ready。
2
All the pasta food, except butter, is placed in the chef's face barrel。
3
Start the cook machine, mix materials at a low speed, and then hit the face of the face to the state of the thick membrane at a little speed。
4
Add softened butter and continue to tear out stronger, transparent film。
5
No more than 28 degrees of pasta at this time. The finished product works better。
6
Slip it in the fermenter box and ferment it doubles。
7
An average of eight copies of a simple exhaust were removed and the seals were lax for 20 minutes。
8
Take out a nice, loose face, long。
9
Turn over, fold them in the middle。
10
Turn it over again and put it on the base。
11
And press a ham sausage。
12
fermented 38 degrees to 1.5 times larger。
13
After the fermentation was completed, a little salad sauce and ketchup were squeezed on the surface。
14
In the preheated oven, about 175 degrees and 23 minutes, the actual temperature and time will still need to be adjusted to the temper of the oven。Quick intestines Make Tips
Flour brands vary, and water intakes vary, and liquids are adjusted to the pasta state and made for the first time, preferably with some liquid in reserve。