A cloud of meat and bread
By VicentaLakin
The last time I used this soft pastry to make a cloud bread with a casta sauce, it was very nice. It's nice to have a new pine at home。
Recipe Recommendations
- high-gluten flour 250g
- eggs in 1
- milk 180G
- salt 3g
- yeast 3g
- white granulated sugar 30g
- butter 30g
- meat floss appropriate amount
- salad dressing appropriate amount
- salty and fresh
- roast
- several hours
- simple
Steps for A cloud of meat and bread
1
Noodle material other than butter is weighed and placed in the cook ' s mixer。
2
A low-speed face rub was about 2 minutes, and no flour was then transferred to the middle shelf for five minutes and then to the upper shelf for five minutes. The noodles are wet, and if the air conditioners or the ice drums are in the house, they can be a little longer。
3
After a low-speed mixing of butter, the middle is 5 minutes and the upper is 5 minutes。
4
I'm not pulling the membrane anymore. It's been tested many times, and it's definitely membrane。
5
Just sort it out, fermenting the bucket, and now in the summer, fermenting for an hour, putting the oven in the winter, one hour at 32 degrees。
6
fermented noodles。
7
it is divided into nine copies, one of 60 g, which is more sticky and allows for additional flour operations. twenty minutes of laxity after rounding。
8
Let's go。
9
Make some salad sauce, watch your side because you have to keep your mouth shut。
10
Put it in the meat pine。
11
For the closing, make a dumpling shape。
12
With a knife on the side。
13
The oven is fermented at 32 degrees for 40 minutes and is then painted with egg fluid or milk。
14
Fire in the oven was 180 degrees, 170 degrees and 15 minutes in the middle. The last five minutes were for tin paper to fight over color, and I forgot to cover it because I was busy with other things。
15
Eat while it's hot, the bread is very soft, the meat is salty, the meat pine doesn't have to worry about color preservatives, and the baby is safe to eat。