Intestines
By VicentaLakin
It's a first-school bakery, and it's been a trial, and it's been a good taste, and it's been a hard day, and I've looked at two reasons for a hundred degrees: over-fermentation, over-fermentation makes bread's tissue coarse and granular, and it's not gonna look good. Bread is inelastic: it can be reduced by over-fermenting the face of the face, and the taste of bread can be bad. Two of the membranes were pasted with marked changes, such as elevated surface temperatures and accelerations; the contusions of the face; and fractures of the face. And I'm using regular Chinese powder, the reason for the outbreak, and the family with the scrambling is gone. It's different
Recipe Recommendations
- medium-gluten flour 180G
- water 120g
- salt 3g
- sugar 20g
- dry yeast 2g
- Medium gluten flour 80g
- butter 25g
- green onion a little
- black sesame a little
- egg liquid a little
- salty fragrance
- baking
- several hours
- simple
Steps for Intestines
1
Chinese pasta foods are put together and made up of them, and they are stored in the fridge for one night。
2
In addition to butter, the main dough was added to the cook ' s barrel, and the Chinese were put together in small pieces at a low speed of three minutes and a medium rate of five minutes, but this time it was not recorded and the medium speed was estimated to be more than five minutes。
3
This state is up。
4
Add softened butter at a medium speed of four minutes and a high-speed disturbance of more than eight minutes without accurate timing or timely inspection。
5
In this final state, the noodles are deformed。
6
Scratch the pasta。
7
Long, put sausage in。
8
The room was fermented for almost 50 minutes, nucleic acids went downstairs and fermented for 30 minutes, fearing that it would not be fermented enough。
9
Eggs, soft noodles, black sesame, flowers。
10
180°C for 20 minutes。
11
The bread is not soft, the tissue is rough and the shape is not good. I looked online to find out why。Intestines Make Tips
And for another reason, because of the different water intakes of flour, there may be more water, and this time it's the formula that used to be high-strength powder, the water that's released, and the result is thin。