Intestines

By VicentaLakin

Intestines
Make bread and eat bread, it's a pleasure for me. The sausage that I bought yesterday, a intestinal bag that I've been trying to make for my son, is full of material, but a free intestine is a heart, a short one, and she made 15 of my intestines are a happy rose, a long one, so I split it into six equals, and it's just in size. When he baked, he tried to do his work before he could taste it, and he came back at noon, and he took a bite of the intestine bag, full of sweet and sweet, and, uh, he was at his son's midnight。

Recipe Recommendations

  • high-gluten flour 160 grams
  • low-gluten flour 40 grams
  • instant dry yeast 2.5 grams
  • fine sugar 32 grams　
  • salt 3 grams
  • milk powder 8 grams
  • egg 20 grams
  • water 104 grams
  • butter 20 grams

Steps for Intestines

  • Make Intestines step 0
    1
    All materials, except butter, are rubbed together to stretch and smooth the surface. Add butter to the extension phase for basic fermentation
  • Make Intestines step 1
    2
    The fermented pasta and the fermented pasta and the fertilizing strips
  • Make Intestines step 2
    3
    You'll wake up 15 minutes in six
  • Make Intestines step 3
    4
    We'll put every little noodle on the bottom of the circle
  • Make Intestines step 4
    5
    Squeeze it from top to bottom
  • Make Intestines step 5
    6
    Growing-up strips
  • Make Intestines step 6
    7
    AND THEN WE'RE GOING TO HAVE BOTH OF THEM FERMENTED AGAIN
  • Make Intestines step 7
    8
    After fermentation, the surface brushes the egg fluid, with roses in the middle。
  • Make Intestines step 8
    9
    Put Masul up there
  • Make Intestines step 9
    10
    And then you squeeze the ketchup and put onions on it, into preheated ovens, and then you'll be in the lower 166 degrees for 15 minutes

    • Intestines Make Tips

    1. For the topping, you can pipe salad dressing or sprinkle seaweed powder (I didn't have any so I didn't use it). 2. Regarding quantity, the original recipe was divided into 15 small portions. Since my sausages are long, I divided them into 6 pieces, and the size was just right. There are no fixed numbers for this; you need to adjust based on your own situation. 3. Baking temperatures vary depending on the oven. My oven only has two levels, so although the recipe specifies 180 degrees on the middle rack, my oven doesn't have a middle rack, only top and bottom. So I roughly set it to 166 degrees on the lower rack and baked for 15 minutes, and it seems the temperature setting was quite correct.

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