All wheat walnuts
By VicentaLakin
Making a simple soft European package today, using the Polish formula, cold storage, etc., will take a little time to operate easily. The finished tastes very good, the fragrance of wheat, the softness of the skin, the nutrients
Recipe Recommendations
- whole wheat flour 150 grams
- high-gluten flour 150 grams
- qingshui 220 grams
- yeast 6 grams
- white granulated sugar 20 grams
- vegetable oil 15 grams
- salt 3 grams
- walnut kernel 60 grams
Steps for All wheat walnuts
1
One day before we finished the Polish yeast, we put 100 grams of heavy flour, 100 grams of clean water, 1 grams of yeast, and then we evenled it, and we put the film in the freezer overnight. The state of sight in Poland, which expands to three to four times the size, has a dense small gas hole at the bottom and a dense mesh hole in the interior。
2
Separating 220 grams of water and 6 grams of yeast, evenly blended and sedated for about five minutes, allowing yeast to activate。
3
Then we add 20 grams of white sugar and 15 grams of vegetable oil, a little bit evenly。
4
Add 150 grams of whole wheat flour and 150 grams of condensed flour to mix evenly。
5
Then we'll hold it for an hour, and we'll let the dough collide slowly。
6
Add 3 grams of salt, ready for Polish yeast, 60 grams of walnut, and mix him with a razor。
7
Smash it, cover it, freeze it all night。
8
The next day, the noodles were taken out and the noodles were fermented twice as big。
9
Collapse the noodles from the outside, then water them on the hands, pull them from the bottom and fold them several times。
10
The membrane chamber was kept at a temperature of 30 minutes and repeated three to four times。
11
For the last time, some flour was spilled on the operating table and the face was removed。
12
Squeeze it in with a soft hand and slowly turn it into a circle。
13
Squeeze it in with a soft hand and slowly turn it into a circle。
14
Then put it on the grill。
15
Then put it on the grill。
16
The fermentation temperature in the oven is 35°C, approximately one hour, and it is twice as large。
17
The fermentation temperature in the oven is 35°C, approximately one hour, and it is twice as large。
18
Take out the fermented noodles and throw a layer of powder。
19
Take out the fermented noodles and throw a layer of powder。
20
Slice the noodles in the way you like。
21
Slice the noodles in the way you like。
22
Slice faster, or sticky。
23
Slice faster, or sticky。
24
The oven is preheated to 230°C, placed in a lasagna for 20-25 minutes, sprayed with some water into the cascading oven to produce water vapour, and the surface of the oven would be more fragile。
25
The oven is preheated to 230°C, placed in a lasagna for 20-25 minutes, sprayed with some water into the cascading oven to produce water vapour, and the surface of the oven would be more fragile。
26
Roast it out, cool it。
27
Roast it out, cool it。
28
Cut into small blocks, easy to save。
29
Cut into small blocks, easy to save。
30
ALL-EAT WALNUT PACK, FINISH O
31
ALL-EAT WALNUT PACK, FINISH O
32
The scent snorts when you cook。
33
The scent snorts when you cook。
34
The fragrance is so soft
35
The fragrance is so softAll wheat walnuts Make Tips
1. The main noodle is 50 per cent of the whole wheat content, and if you like the whole wheat content, you can adjust the type of flour you use, taking into account the increase or decrease in water volume. 2. It would be preferable for the European pack to be frozen, with a little water sprayed on the surface at the time of use, and then baking directly at 200°C for about 5-8 minutes. Both oil and sugar can be used without discrimination and can be successful and can be used to make diets。