French horn bag
By VicentaLakin
Unlike the previous self-learning formula, today we share a valuable professional version of the oxen pack. It's gonna be more delicious in your oven than 20 bucks a bullhorn bag! Some afternoon in the nineteenth century, in a bakery on Ritchelieu Street in Paris, 92nd, for the first time in the city, a taste called croissant. The croissant croissant was first formed in Austria in the eighteenth century. Today, it is already one of the most common cuisine on the table of the French people. A good meal can stand the test of the century and always has its charm. No matter where it comes from, the tasteful attraction will always pass over the sea. If you can, it's happy to try to present a delicious taste. For more detailed illustrations, please visit the original address at http://blog.sina.com.cn/s/blog_65d750630101d8ul.html
Recipe Recommendations
- flour 500 grams
- melted butter 50 grams
- salt 10 grams
- white sugar 50 grams
- milk powder 30 grams
- cold water 280 grams
- baking powder 20 grams
- butter 250 grams
- sweetening
- roast
- several hours
- ordinary
Steps for French horn bag
1
Get the mixer ready. Don't mix the head with the egg. You need a hook. If not, we have to do it manually. Flour, salt, sugar, powdered milk, cold water, melted butter, fermented powder in turn to the mixer. Four minutes at low speed and four to six minutes at medium speed. Until the noodles are even and no longer stick around the mixer. Put the mixed noodles in the room for 10 minutes and then put them in the fridge for 30 to 60 minutes。2
The 250 grams of butter was softened with a cane, the purpose of which was to have the same softness as the pasta。3
As illustrated, the styrofoams grow in squares, butter in the middle, and it is completely wrapped in butter。4
Here's a graph showing the long face in the direction of the fold. Start the first round of the folding of “pay-off”. On a length of about 5 equals, 2/5 upper and 3/5 lower, and then a trade-off。5
Long face in the direction of folding. Start the first round of the folding of “pay-off”. On a length of about 5 equals, 2/5 upper and 3/5 lower, and then a trade-off. Put the folded face back in the fridge for 30 to 60 minutes.6
MAKE THE FACE 40X60 SIZE, TAKE HALF THE AMOUNT, AND CUT DOWN THE CHART TO A SINGLE TRIANGLE OF SIZE. A SMALL KNIFE IS CUT AT THE BOTTOM OF EACH TRIANGLE, FOLDS OVER THE SIDE OF THE CUT, AND THEN YOUR HANDS ARE PRESSED DOWN THE CORNER. IT'S LIKE THE EIFFEL TOWER7
The curled horns are on the side of the roast, folding inside the corner, and the horns appear like eggs, and awake at about 24 degrees. About two or three hours. Wake up the horn bag will make a clear drum。8
Brush the eggs again, oven 210 to 220 degrees for about 15 minutes。