[Queen's kitchen] salty broccoli toast recipe-Chinese Food-best chinese food recipes-cooking food

[Queen's kitchen] salty broccoli toast

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Sanneng golden 450g toast box. Oven - Changdi 32gs ❷ large amount of water. Generally, 10g of liquid is reserved. If the dough is sticky, you can use hand oil and hand powder, but don't overdo it. If the toast has a high drawing effect, you need the hand mask. Personal experience is that a little dough is easy to get out of the film. The dough will not stick to the temperature and humidity of the second hair during the rubbing process. Basically maintain 75% 85% humidity and temperature at about 38 ℃. The second rolling must be relaxed for 15min

Cooking ingredients

high powder:250

broccoli (cooked):100

Cooking Steps

Step1:After the broccoli is cooked and cooled, put it directly into the bread machine, then add water and egg salt and put the yeast sugar on the top of the high powde

Step2:Blending into smooth dough by post oil metho

Step3:Glove film fermented to twice the size at room temperatur

Step4:After exhausting, roll up the plastic wrap in a three-part round way and open the tongue shape to relax for 15mi

Step5:Roll out the roll again and put in the mould until it reaches the full capacity. Heat up 120 and lower 180. Bake the lower layer for 8 minutes and then cover the tin paper. Then I'll heat up and down 180 layers and continue to bake for 35min in my oven Changdi 32gs. Please adjust the baking time according to your own oven and the time when the tin paper has been covered. Demould immediately after baking. Put it on the side. It can prevent the waist from collapsin