Baco
By VicentaLakin
Recipe Recommendations
- flour 400g
- white sugar appropriate amount
- salt 6G
- yeast 4g
- normal temperature water 220g
- salty and sweet
- roast
- several hours
- ordinary
Steps for Baco
1
bread drums were added to the flour 400g, sugar 5g, salt 6g, yeast 4g, constant water 220g, evenly rolled out into the bowl and covered with skin film。
2
Put it in the freezer for 20 minutes。
3
the flour is dry and the flour is divided into eight pieces of about 80 g each。
4
The noodles are attached to the desktop, folding the edges around them into a light face, squeezing the mouth and rolling around, covering the skin with a laxity of 15 minutes。
5
It's easier to shape loosely。
6
Flour is adhesive on the scepter, the face of the face is down, and the glare grows round。
7
One third of the upper and one third of the sides are folded into the middle and the folds are sewn closely。
8
It turns into a circle。
9
when you're done with the last one, get the first one in shape, and continue to stretch on both sides, about 18 cm。
10
The stitch position is up and a long ear is pressed over one head。
11
The other side comes around, squeezing the end of the suture, then all of it, and it has to be squeezed, or it's easy to crack open, with a baking paper on it, with light on it。
12
Put it on the grill, fermented about 30 degrees for 20 minutes and a bowl of water in the oven. It's a good fermentation standard. Press your finger and you'll play。
13
Preheat ovens, 220 degrees, with the preparation of pots for fresh water (with some sugar or no) and a fire that is boiled until a little bubble is added。
14
Put fermented bees in there, blisters 20 seconds on the opposite side, and asphalt on the grill。
15
This step has made the starch on the face of the beego paste, and there's a sense of light after the baking, as well as a sense of fracking and chewing。
16
Put it in the oven in the middle for 18 minutes。
17
It's scrawny, it's cooled, it's got diamond stripes, it's soft inside, and it's chewing with a mouth full of wheat. It's been a while since the bubbles started to crack, and next time they'll split up。
18
Look at the internal structure, very flexible。
19
It's so delicious。
20
It'll unlock a lot of eating。