Intestines
By VicentaLakin
It's been a long time since the intestine bag was set up! The fresh bread is so soft, it's a little salty with sausages and sauce of its own taste; the roasted ham sausages have a little bit of fracking, smelly, and the children next door are crying
Recipe Recommendations
- high-gluten flour 230g
- milk 100g
- ham sausage 8 pieces
- salad dressing a little
- ketchup a little
- low-gluten flour 30g
- milk powder 20g
- whole egg liquid
- light cream 50g
- condensed milk 25g
- butter 20g
- sugar-tolerant yeast 4g
- salt 2g
- fine sugar 30g
- salty and sweet
- roast
- an hour
- ordinary
Steps for 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
Put it in a pre-heated oven, 175 degrees, 23 minutes, and it's ready。Intestines Make Tips
ONE, FLOUR BRANDS, WATER INTAKES, LIQUIDS ADAPTED TO THE CONDITION OF THE NOODLE, FIRST MADE, PREFERABLY WITH SOME LIQUID IN RESERVE; TWO, THIS AND PASTA COOKS ARE PATRON Q7, LASCIVIOUS AND SILENT, PLAYING AT HOME EASILY, AND ALL KINDS OF BREAD CAN BE TRIED; THREE, ACTUAL TEMPERATURE AND TIME NEED TO BE ADJUSTED ACCORDING TO THE TEMPER OF THEIR OVENS; AND FOUR, ARTICLES COME FROM @WATER PITY。