The hand tore the meat and bread
By VicentaLakin
Recipe Recommendations
- bread flour 520G
- eggs the 2
- milk 220g
- meat floss appropriate amount
- white sugar 80g
- butter 50g
- high-sugar tolerant yeast powder 5g
- salt 2g
- salty and sweet
- roast
- an hour
- senior
Steps for The hand tore the meat and bread
1
We'll put foods, other than salt and butter, in the bread-crumbs and start rubbing。
2
By midway into butter and salt, fermentation is twice as large as at the end of the procedure。
3
Take out the flat air。
4
Scrambled into thick skin slices。
5
Roasted with tin paper, thin pine into noodles, squeezing with salad sauce and a meat pine。
6
And then you put it in the pasta, and then you put it in the sauce, and you put it in the pine。
7
The oven fermented twice as big again。
8
160 degrees, 20 minutes。
9
Take out a layer of butter and put it in the oven 170 degrees 10 minutes
10
The finished chart。
11
The finished chart。