A hairy caterpillar pine roll with a loose belt of lass
By VicentaLakin
I'M TIRED OF SWEET BREAD. TRY THIS ONE, WHICH IS THE MOST POPULAR SALTY PINE BREAD! WITH MOSS PINES AND SALAD SAUCE, A BITE, SWEET AND SWEET. TWO PLASTICS, ONE FERMENT, FASTER! THE FIRST ONE IS A LITTLE MORE COMPLICATED, THE SECOND IS SIMPLER, AND BOTH ARE GOOD! 11 AT A TIME, SOME FOR YOURSELF, SOME FOR FEEDING, JUST FINE! THE FORMULA IS TOO BIG TO RUB. IT IS RECOMMENDED THAT THE COOKS RUB THEIR FACES. I USE A PE6080,85L LARGE-CAPACITY OVEN, AND IF THE OVEN IS NOT LARGE ENOUGH, TWO THIRDS OF THE MATERIALS ARE RECOMMENDED。
Recipe Recommendations
- high-gluten flour 450 grams
- milk 250 grams
- whole egg liquid 55 grams
- milk powder 25 grams
- fine sugar 40 grams
- salt 5 grams
- sugar-tolerant dry yeast 5 grams
- butter 50 grams
- Brush the surface with whole egg liquid appropriate amount
- Sea moss and meat floss appropriate amount
- salad dressing appropriate amount
- ship type oil coating
- salty and sweet
- baking
- several hours
- divine level
Steps for A hairy caterpillar pine roll with a loose belt of lass
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1. Preparatory material。
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2. Part of the bread material, except for butter (soft block softener) which is placed in a noodle drum, salt and sugar are placed separately and yeasts are not exposed。
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3, 1 and 1 were mixed into groups, and the 4-5 were transferred to a slightly smooth state. Easy to pull, thick membrane state, softened butter。
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4. The transfer of the first tranche to butter blended with the pasta and the transfer of the fourth to the fifth tranche to the pasta smooth. Check the membrane state. It's a thin, solid membrane. It doesn't need a membrane。
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On average, the noodles are divided into 11 pieces, with 10 minutes of laxity in the roll cover。
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6. Ship-type oil-covered film is released into the original oven。
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Seven, take a troupe, open the growth square and flip it. One in two at the bottom with salad sauce and pine。
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8. The first half is folded down, the top is uncut and the bottom is divided into six pieces. Each slightly stretches the counter-clockwise three laps, with a thin bottom。
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9 From top to bottom, close the gate and put it in the mould。
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10, Method II, after turning open, salad sauce and meat pine at one third of the top, 2/3 of the bottom to equalize strips, around 7。
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11. From top to bottom, the bottom is pressed down, the mouth is squeezed and placed in the oil-scan。
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12, it's all working
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13, below the lower middle of the oven, develop a fermentation sheet of 34 degrees and use a canteen to spray a thin layer of water and ferment about 25 minutes to two times the size of the fermentation if cold water cannot be placed to keep it wet。
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Take out a full egg fluid and put it in a pre-heated oven, which can be baked at 180 degrees for 23-25 minutes。
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15, put in a pre-heated oven with 180 degrees for 23-25 minutes。
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16, after roasting out cold, sealed and packed. Eat while it's hot, bring lass. Seal off and eat the next day
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It's bigger, it's evenly coloured, and it's got a lot of guts in it! Ten minutes of baking, make sure you don't get too heavy. A plate of 11-12. It's much easier to cook than a small oven
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The finished product。