Double-sweetheric buns
By VicentaLakin
The only thing he wanted to eat was the salad sauce, and he had to squeeze the ketchup. Tasty breakfast
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 40 grams
- dry yeast 2.5 grams
- fine sugar 32 grams
- milk powder 8 grams
- salt 3 grams
- egg 20 grams
- water 104 grams
- butter 20 grams
- hot dog sausage 4 pieces
- salad dressing appropriate amount
- ketchup appropriate amount
- Pizza grass appropriate amount
- salty and fresh
- baking
- half an hour
- simple
Steps for Double-sweetheric buns
1
Put all materials except butter in the bakery, usually liquid before powder
2
Start a 15-minute face-to-face program and start rubbing on the lid
3
And then we'll start a 15-minute face-to-face program and then we'll be able to roll it out a few times
4
Put the noodle on the hood and start the basic fermentation twice as big
5
The fermented pasta vents into small pieces, 10 minutes awake
6
Take a little noodle and make a cow tongue
7
And then from top to bottom, keep your mouth shut
8
Scratch it up
9
THEN WE'LL TIGHTEN UP THE TWO-HEADED CONNECTION AND SORT OUT THE O
10
Two fermentation rounds of about half an hour
11
Put hot dog intestines in the middle of fermentation twice as big
12
Squeeze the salad sauce
13
Send it to the preheating oven at 190 degrees in 15 minutes
14
Squeeze in the ketchup and throw a little pizza on it
15
Two more minutes in the oven