Mini Intestines
By VicentaLakin
When you make bread, you can't pull a membrane or fermentation, and you're in a hurry to find a reason, and suddenly you think that the yeast is in trouble, and you change the yeast. It's okay to be happy and make good food, but it's a careless problem. Wasteful food is a small matter. It's okay. It's easy to pull out the muffled membrane in a PE6300 in 15 minutes. It's good to have this little bread for breakfast or a snack in the afternoon. Try making a big bread next time. I use salad sauce and ketchup, which tastes better. Like friends can vote for me, just click on this link, thanks! http://home.meishichina.com/space-498118-do-blog-id-409137.html
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 40 grams
- yeast powder 3 grams
- milk powder 6 grams
- egg liquid 20 grams
- water 102 grams
- butter 20 grams
- chives appropriate amount
- salt 2 grams
- white sugar 30 grams
- salad dressing appropriate amount
- ketchup appropriate amount
- milk fragrance
- roast
- several hours
- simple
Steps for Mini Intestines
1
Prepare the material。
2
The egg fluid is used up to 20 grams and the rest can be used for the final painting of bread surfaces。
3
Sausage cut to half。
4
Courage in the bakery is filled with mixed leaves and water, egg fluid, salt and sugar on the corner。
5
Add high-banded flour, low-banded flour, powdered milk, and finally add yeast flour to it, starting with flour。
6
In the middle of the journey, remember to check the face and face of the noodles, and there will be some flour standing on the barrel wall, using a rubber razor, which can be scraped off。
7
At the end of the face, a small piece of butter is added to the tablet and the "and face" procedure is open for 15 minutes。
8
Once the face is finished, it is slowly opened and, as it is known as the “mode of gloves”, it is smooth and rough, at which point it reaches the stage of expansion。
9
Turn on the fermentation function, and when the base fermentation is complete, the face is ventilated, divided into six, covered with a membrane roll, and loose for 15 minutes.
10
.
11
On the back of the face, press the thin bottom, roll into strips, rub the bars。
12
the two heads were squeezed into an o-type and placed in the oven。
13
Enter the oven and add two bowls of hot water for a second fermentation。
14
After the fermentation, the surface brushes the egg fluid。
15
Put the sausage in the middle, squeeze the ketchup or the salad sauce, and put it in the oven 180 degrees for about 15-18 minutes.
16
Temperatures are adjusted according to the temperature of the oven; yeast powder and salt and sugar are not placed together or will lose activity。