Chinese Food
Spaghetti (water kneading)
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The soft and sweet honey bean bread, together with the crispy Mexican milk crispy once it's out of the oven. Bite it. The crispy sand is soft and soft, and the taste is awesome. Knead the noodles with water (refrigerated) method. It is not only helpful for quick film production, but also for controlling the temperature of the noodles in summer. (this recipe can be used to make 8 pieces of bread with 8 models of mini hotdog for cooking).
Cooking ingredients
Cooking Steps
Step1:Pour the flour on the console.
Step2:Open a nest in the middle. Add milk powder and sugar.
Step3:Pour in water. Slowly mix the water powder.
Step4:After the flour is kneaded into a ball, put it into a container and cover it with a fresh-keeping film. Put it in the refrigerator and refrigerate it overnight. Let the water powder fully mix.
Step5:Clear water to boil yeast. Stand for use.
Step6:Take out the dough and gently break it apart. It can be seen that the flour has some gluten under the hydration.
Step7:Put the dough into the kneading basin. Pour in yeast water. Start kneading.
Step8:Knead until the dough has almost absorbed water. Add softened butter. Continue kneading.
Step9:Knead to the full stage. Tough film can be pulled out.
Step10:Put the dough into the container and cover with plastic film for basic fermentation.
Step11:Fermentation to twenty-two point five Double the size.
Step12:Take out the dough. Divide it into 55 grams of dough. Roll it round. Cover with a fresh bag and let it rest for 15 minutes.
Step13:Take a small dough. Tap it with a hollow palm to exhaust.
Step14:Use a rolling pin to roll from the middle to the bottom. The thickness is about 0.5CM Oval patch of.
Step15:Turn the dough over. Open the bottom and flatten it.
Step16:Sprinkle some honey beans.
Step17:Roll it up and down.
Step18:Pinch the necks and sides.
Step19:Make a small ball, and make it into a short stick.
Step20:Put the bread embryo into the kitchen Mini hot dog mold. Finish in a warm and humid environment.
Step21:Make a Souffle when fermenting. Mix all the Souffle materials evenly.
Step22:Put it in a mounting bag for future use.
Step23:Preheat oven 180 degrees. Ferment the bread germ to twice the size. Squeeze the pastry on the surface.
Step24:Put the mold and bread embryo into the preheated oven. Heat up and down 180 degrees. Bake for 16 minutes.
Step25:Finished product drawing I.
Step26:Details.
Step27:Finished product drawing II.
Cooking tips:1. In summer, the dough temperature should be controlled. The room temperature should be controlled at 2225 degrees. The dough temperature should be about 26 degrees. 2. I knead it by hand. If you knead it by machine, follow the same procedure. 3. The fermentation time is not fixed. The dough state shall prevail. 4. Baking temperature and time can be adjusted according to the actual situation. There are skills in making delicious dishes.
