Black and wheat pasta
By VicentaLakin
Today, sharing an old black wheat toast, which is not 100% black wheat, accounts for one third of the total, so it's a little slower than a pure white-faced toast. It's a little rough, but it's nutritionally rich, and it's got a slight, unique smell of black wheat. If you want to lose weight, this is not the best option, and if you want to get nutrition, this can. This McToast is simple, because black whole wheat is more expensive, so there's no need to pursue the mural. If made of bread, flexible, transparent film is better when the temperature is not too high。
Recipe Recommendations
- Black whole wheat noodles 100 grams
- high-gluten flour 220 grams
- high active dry yeast 2 grams
- milk 100 grams
- eggs 55 grams
- butter 25 grams
- surface brushing egg liquid a little
- Spread black and white sesame seeds on the surface appropriate amount
- salt 3 grams
- white sugar
Steps for Black and wheat pasta
1
Material taken from the freeze room, completely unfrozen。
2
All materials except butter are placed in a scavenging drum; flour is not watered with the same density as milk and can be set aside for about 20 grams and then added to the face-matrix, as appropriate。
3
Noodles are smooth, smooth and soft, and softened butter is added when the thick membranes are out。
4
The butter is torn into the noodles at a low speed, then the high rate is torn up until the noodles are soft and smooth, and they can produce transparent and flexible film, so do not press for a perfect glove sheet because of the large quantities of black wheat。
5
Noodles are rounded and placed in basins where the fermentation is based in warm and wet areas。
6
When the dough is twice as big, the finger-tip flour piercs the top of the mask, does not collapse, does not shrink, and the fermentation works。
7
The noodles are divided into two equals, rounded, loose for about 10 minutes, oxen-shaped, curled up and loose for about 15 minutes。
8
It's a little bit shorter than the toast box。
9
Volume from top to bottom。
10
The raw code is placed in a 250 g toast box, fermented in the oven or in the fermentation box, at 38° and humidity85; or an appropriate amount of water is sprayed in the oven to increase humidity。
11
When the hair reaches full nine minutes, the surface brushes the egg, soaks the white and black sesame, which is adequate for life; the oven is preheated 195 degrees。
12
Toast scaffolds are sent to the lower and lower layers of preheated ovens, with an upper and lower fire of 180/195 degrees for 22 minutes; tin paper can be added to the medium colours; temperature and time adjusted to the actual usage of the ovens and to the mass of the toast boxes。
13
Squawk a few times after coming out of the oven, disemboweled and laid in a bag when it reached the temperature of the hand。
14
Black whole wheat pasta, low-fat nutrition, good tasteBlack and wheat pasta Make Tips
1. The saying that old pasta is used in Chinese pasta is that old fats, pasta, yeasts, noodles, i.e., a piece of a fully fermented pasta are cut out from a fully fermented pasta for use in the next pasta; that the next day is frozen in a freezer, which is kept in the right freeze, which is fully unfrozen every few days; that old pasta is generally used in quantities that do not exceed 20 per cent of the total pasta; that this formulation, which is a bit more fertilized than old pasta and standard pasta, is faster than old pasta and is therefore less used than usual; that, in the case of non-conformity, small bread can be made; and that, in the case of old pasta, the amount of white sugar that I use is scarce and adjusted to the population ' s taste, when the amount exceeds 8 per cent of flour, it is appropriate to use high-floured eggs, such as three times the amount of dried pasta; and that when used, consideration is given to the role of the old face, which can be reduced。