curry beef yellow bag
By VicentaLakin
It's been a long time since I made two different shapes and tastes of bread today with a noodles and a bowl of pie. Does it sound strange? Look at the picture, like it? One with a covered mold, so it's very flat; the other is plastic and free to develop. The yellow thing that's out there is yellow bread, as bright as the sun。
Recipe Recommendations
- Fast food curry 4 small pieces
- beef stuffing 100 grams
- potatoes one
- dry yeast 3 grams
- salt 4 grams
- fine sugar 15 grams
- whole milk powder 6 grams
- eggs 30 grams
- cold water 170 grams
- butter 25 grams
- surface brushing egg liquid appropriate amount
- Golden breadcrumbs appropriate amount
- salty and fresh
- baking
- an hour
- ordinary
Steps for curry beef yellow bag
1
2 hours in advance, with materials ready: fat beef, potatoes, quick-food curry。
2
Potatoes don't cut by a centimeter。
3
The boiler heats it, puts the beef pie directly into the pot, makes it tan and fat。
4
To make the potatoes look transparent。
5
Fast-food curry into the pot, turn into a small fire, melt the curry。
6
A small amount of water is added to make the material sticky, shut down, fill the bowl with fire, dry it, keep the film in the freezer and then use it again; the material is made a few hours in advance and cooled, and can be made the first night and used the next day, if necessary。
7
Bread material is ready, as detailed in the previous material table。
8
All materials except butter are placed in the scavenger drums, with different intake rates for flour, which can be set at 20 grams to adjust the face group ' s state; first, a low-speed blundering grouping, a two-minute turn-through process, and then a high-speed mix; and then a smooth, soft face, which can be reinforced with corrosive butter when the thick membrane is out。
9
First, the butter is fully integrated into the noodles at a low speed, then mid-speed and high-speed mixing; the noodles are smooth, soft and non-sticked, and a piece of the face is able to produce transparent and flexible film with its hands。
10
Flour wraps are placed in a basin, covered with fresh membranes, and fermented on the basis of warm and humid areas; the oven can be fermented at 28 degrees, and appropriate water is sprayed inside the oven to increase humidity。
11
The dough is twice as big, the finger-tip flour is poking a hole in the top of the mask, not falling down, and it twitchs slightly; it falls on the board and taps the air。
12
Based on the moulds used or the plastics that I want to make, it weighs and divides; I'm going to make two models, first of which I'm going to call six 30 grammes, and then I'm going to split the rest into six equals, about 60 g each。
13
They're rounded up and lax for 15 minutes。
14
The six loose little noodles are made into pies in 15-20 grams of curry beef pie。
15
Sealed。
16
Put it in the mold, press it gently with your finger and ferment it again for 15 minutes。
17
The large, loose noodles are made of cakes, wrapped in 40-50 grams of curry beef。
18
Close your mouth and make an ellipse。
19
Sealed down, coded on a non-glazing dish with a double fermentation。
20
The bread fermented for 15 minutes, covered with a lid and preheated the oven at 190 degrees。
21
Put the bread in the middle of a pre-heated oven and move the temperature to 190 degrees and 16 minutes。
22
The ovens were slightly shaken at the end of the stove, disemboweled and dryed to heat; the butter was leaked from the seal and wiped out with kitchen paper while it was hot。
23
When you look at the bread, when you're twice the size, you brush the egg fluid on the naked face。
24
And covered in gold and yellow bread, turned over, and covered the rest of the naked skin with egg brushes。
25
The code is in the non-sticked grill。
26
Delivery to pre-heated mid-level oven, up and down 180 degrees, 20 minutes。
27
A few strokes of the ovens were carried back to the hanger, where they were laid warm enough to eat。
28
Nice little bread, even the bottom。curry beef yellow bag Make Tips
One, which is not limited to molds, is diverse in form, has a different face and taste; two, in addition to roasting, can be fried, not too hot and not too full for safety, and a few holes in the bag to prevent bursting; three, the beef in the pie can also be replaced with chicken chests, pork, and not too much soup in the pie; four, the temperature and timing of the roast will be adjusted to the actual situation in which the oven is used, the materials used, the size of the bread will be different; five, the bread will be warm, the fragrance will be fine, and the cooler will affect the taste by the condensation of the oxin, which will reheat the oven for three minutes。