People who lose weight often say that it is best to eat meat and starchy things separately, because the former is rich in protein and the latter is sugar, which will be converted to produce higher energy. But if every day and every meal, you are worried about how to eat only meat and rice and noodles, what is the meaning of life?
It is said that women lose weight is an attitude towards life. They need to lose weight and lose weight... On the road to lose weight, I have always failed repeatedly, but fortunately my parents are not fat people, so no matter how much they give up on themselves, they will not lose shape in the end. Think about why you have to force yourself so hard. It's better to live an open-minded life. Health and happiness are the most important!~
Today's protagonists, starch, protein, and oil, are all alive! Dedicated to people like me who are open-minded without "shame", and shout with me-let the sin come more violently!
Danish roll crispy sausage
By CullenBeatty
Recipe Recommendations
- high-gluten flour 170 grams
- low-gluten flour 30 grams
- milk powder 12 grams
- eggs one
- Crispy sausage appropriate amount
- water 85 grams
- dry yeast 5 grams
- fine sugar 30 grams
- salt 3 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Danish roll crispy sausage
1
Knead all the ingredients except the butter into dough until the dough is tenuous and can barely form a film.
2
Cover with plastic wrap and ferment at room temperature for 1 hour to 2-2.5 times the original size. The fermented dough is pressed out by hand and placed in the refrigerator to relax for 20 minutes.
3
Roll out the relaxed dough with a rolling pin and form a rectangular dough sheet.
4
Use a rolling pin to roll the wrap in butter through the fresh-keeping bag into a uniform thin sheet, about 1/3 of the size of the dough sheet.
5
Spread the butter slice in the center of the dough sheet.
6
Fold the sides of the dough sheet towards the middle.
7
Rotate it 90 degrees and roll it out.
8
Fold both sides of the dough sheet toward the middle like a quilt, and then fold in half. This is the first round of four-fold folds.
9
Carry out 2 rounds of four-fold folds in the same way, fold them and roll them out into thin slices.
10
Cut the dough sheet into thin strips, the width being slightly shorter than the length of the crispy sausage.
11
Wrap the crispy sausage with dough and place it on a baking sheet, spaced apart from each other.
12
Brush the surface with egg liquid, preheat the oven at 200 degrees, and the middle layer, for 15-20 minutes.