I've got a little intestines
By VicentaLakin
Grabs the end of the summer, prepares to make bread for the two children at home, makes the classic intestine buns that children have to buy every time they go to a bakery, makes themselves clean, eats at home... uses fermentation, is simpler, saves time, has good water for the noodles, has modeling, fermentation, and can make soft bread。
Recipe Recommendations
- bread flour 250g
- cold milk
- Ice eggs one
- white sugar 20g
- salt 2g
- butter 25g
- sugar-tolerant yeast 3g
- sausage 6 pieces
- ketchup 2 tablespoons
- salad dressing 2 tablespoons
- chopped parsley appropriate amount
- salty and sweet
- roast
- three-quarters of an hour
- ordinary
Steps for I've got a little intestines
1
Preparation of the main food items: 250 g of bread flour, 130-140 ml of milk, one egg, 2 g of salt, 20 g of sugar, 3 g of sugary sugar, 25 g of butter, 6 sausages, appropriate amount of salad ketchup, and a small amount of celery。
2
All pasta foods, except butter, are placed in the cook's barrel。
3
The chef sets up a two-storey group of flour and turns to 4 and stirs a rough model (approximately 6-8 minutes)。
4
Add softened butter and slowly integrate the butter into the pasta and turn the cook to 6 to stir up the glove model (approximately 6-8 minutes)。
5
We'll get the noodles ready for 20 minutes。
6
Light pressure noodles。
7
The 12 small agents were evenly split into circulars, each covering about 35 grams and covering for 10 minutes。
8
The noodles are placed in an oven, with an fermentation function of 35°C for about 45 minutes, and a bowl of water increases humidity。
9
The fermentation gap splits the sausages in two and the ketchup salad is placed in the bag。
10
The fermented pasta becomes lighter and larger (about 1.5-2 times larger) and the light pressurized noodles bounce back。
11
The oven is preheated 180oC10 minutes in advance, the upper and lower tube, then the sausage is pressed hard into the middle of the lasagna, and in turn the ketchup salad is squeezed and the sail is crushed。
12
The oven 180°C medium level roasts 16-18 minutes。
13
The fragrance of the intestines is out of the oven and moved to the grilled web to spread heat。
14
It's so soft, so salty, so delicious。I've got a little intestines Make Tips
caution: 1. flour brands vary, and water intake rates vary, allowing for 10-20 ml of liquids to be set aside and to increase or decrease, as appropriate. 2. the oven is preheated and then baked with a diet of heidef50 and, in the case of new hands, with more observation of the colour of the bread in the course of the roast, if necessary, with tin paper and a timely adjustment of temperature and time. when the bread is cool, it is packed in bags in time for the next day to be soft。