Little Fist
By VicentaLakin
Today, we're going to share the little stick that's hard to get through, and it's good for bakers。
Recipe Recommendations
- low-gluten flour 60 grams
- high-gluten flour 140 grams
- water 140 grams
- salt 4 grams
- yeast 1 gram
Steps for Little Fist
1
Put high and low powder, water, and yeast in the chef's machine。
2
Noodles and faces are added to the membrane with salt and mixed for about three minutes。
3
Take out the noodles and put them on the fermenter for basic fermentation。
4
The base fermentation is followed by a split noodle. Each of the 170 grams of pasta; my other surplus ones were not used and were produced using only two。
5
The group was then released on the fermentation sheet for 20 minutes。
6
It is fermented on the fermentation sheet. One hour and 30 minutes in advance of the fireplaces are used to preheat the tablets. Preheating temperature 220 degrees。
7
It is fermented and placed on a tarpaulin and is cut before entering the furnace. Each blade is fluent, the next one starts at a third of the previous one。
8
PUT IT IN THE KOBIK T38 OVEN AND BAKE IT FOR ABOUT 20 MINUTES AT 220 DEGREES