McKenzie
By VicentaLakin
Today's baked food is a rice-eating cheese-eat bag. It's a different flavor. All ages love it
Recipe Recommendations
- high-gluten flour 500 grams
- Low sugar tolerant dry yeast 3 grams
- malt extract 1.5 grams
- ice water 350 grams
- salt 9 grams
- cooked flaxseed 25 grams
- mustard appropriate amount
- sausage appropriate amount
- cheese slices a
- sweet fragrance
- baking
- several hours
- ordinary
Steps for McKenzie
1
THE PASTA MATERIAL WAS PLACED INTO THE UKOEOU10 AND THE FACE MACHINE AT SLOW SPEED, EXCEPT FOR SALT AND LINEN SEEDS。
2
Quick mixing to thick membranes, with even salt mixing, and rapid distillation (full expansion)。
3
Add linen seeds to be evenly mixed, take out facen to surface smooth and ferment for approximately 50 minutes。
4
The fermentation is complete, divided by 30 grams, rounded, two fermented for 30 minutes。
5
The second round was completed, with a contours of face up to the same length as the intestines, and the first half of the cheese was rolled with mustard seed sauce。
6
Put it on the intestines, roll it in a cylindrical form, rub it in white。
7
Scissors are 45 degrees and can be thicker and thinner。
8
it's about 12 minutes baked 80s 200 degrees in gobik。