Milk full of wheat hooves
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300g
- whole wheat flour 40g
- milk 200ml
- butter 30g
- egg liquid appropriate amount
- sugar 10g
- salt 8g
- yeast 10g
- milk fragrance
- roast
- several hours
- simple
Steps for Milk full of wheat hooves
1
All materials, except butter, are slow and faceless for eight minutes with a bread machine, which is tuned with butter at a low speed, with a high speed and face extending for about 30 minutes to full。
2
One hour of fermentation of the covering membrane, to be fermented to twice the size of the pasta, and the finger pressure pit does not bounce, i.e. the first fermentation is completed。
3
the board spreads a little flour, removes the noodles and divides them into a small group of 50 g each, 12 of them covered with a 15-minute laxity. six here, a limited oven, six on a plate
4
It flattens the silent face with its palms, turns it into a triangle, stretches it further with its hands, making it about 15 centimetres。
5
From the top to the bottom, the face of the face rolls down, presses the mouth with your hands, rolls the face of the face around 20 centimetres of long strips, and closes the mouth down to a horse's hoof。
6
A bowl of hot water is placed in the oven, with a secondary fermentation of about an hour. "To prevent surface drying, it's better to cover it."
7
The pasta is fermented twice as large as it was, and it is removed, and its surface is evenly painted with egg fluid。
8
The oven is preheated to 200 degrees, with a small plate of water at the bottom and a 17-20 minute baron。