Zinjiang Gondola
By VicentaLakin
Recipe Recommendations
- high-gluten flour 500G
- fresh milk 135G
- foreign eggs of 4
- unsalted butter 50g
- dry yeast powder 6G
- Various dried nuts 170g
- white sugar 80g
- refined salt 4g
- sweetening
- roast
- several hours
- ordinary
Steps for Zinjiang Gondola
1
hot and fresh milk, 135g ➕6g dry yeast sugar, evenly mixed。
2
Cover the cloth, 10 minutes。
3
Three eggs, and it'll be egg fluid。
4
The egg fluid and salt are added, and the mix is even。
5
(c) Falling into high-and-mixed powder, evenly mixed, so that all liquids are absorbed into flour。
6
Add softened salt-free butter and rubbed it in the face。
7
It's thin, hard. If you rub your hand, you can rub it for 1-2 minutes, relax it for 1 minute, and you can rub it again. So shuddering for 10 minutes。
8
Put the noodles in the basin, cover them with wet cloths, put them in warm places and start the first fermentation: 90 minutes。
9
After fermentation, the volume increases。
10
After fermentation, the volume increases。将发酵好的面团分成2等份，分别擀成长方形薄饼状。
11
Good pasta covers with wet cloth to prevent drying。
12
Then He spreads forth various kinds of nuts and dried fruit which weigh well。
13
Roll up the pasta。
14
Hold on tight。
15
Collapse and press under the noodles。
16
Cover up the wet cloth, 30 minutes。
17
Preheat ovens (170 degrees, 10 minutes). At the same time, take an egg and paint it on the face. A few more brushes, the color will be as deep as in the finished picture。
18
Slice the face of the egg fluid with a knife。
19
fifty g of water is poured into a pre-heated oven at the bottom of the oven, placed in a grill with a noodle, 170 degrees and 40 minutes of fire。
20
When the bread is baked, take out the natural cooling。
21
The bread has a soft surface, a soft inside, and the smell of fruit and nuts。