Pumpkin Old BiscuitIngredients
- # ferment head
- Tall strength flour (commune of made of baked clay sparrow) fluid of 150 grams entire egg 55 grams milk 58 Ke Naigao candy are yeasty 2 grams
- # advocate dough
- Tall strength flour (commune of made of baked clay sparrow) 150 grams are fine saccharic 56 grams salt 4 Ke Naigao candy are yeasty 110-130 of mud of 13 grams pumpkin overcomes 1 gram milk powder butter 30 grams
- All material of ferment head mix knead even, put in warm place to ferment
- Ferment dough expands apogee, make an appointment with 3-4 times, and interior submits beehive form.
- Evaporate of pumpkin stripping and slicing is ripe, press into slimy refrigeration to reserve
- Kind of face that has fermented rip small to join advocate the other data beyond dough butter (include pumpkin mud) , knead can pull meshy film to join butter to continue to knead can buy relatively strong transparent film till dough
- Continuance of lid good room temperature ferments 30-40 minute, bulk expands to 2 times the left and right sides
- Take out dough to say to weigh, direct divide into equal parts is nice for 6 rounded lids flabby 15 minutes
- dough light the roll below look out becomes ellipse
- Furl submit strip form
- Flabby 5 minutes or so
- Become its rub strip at the same time flabbily at the same time
- Strip two end are 50% discount secure one aspect of the matter, twist toward a direction two arrive 3 rounds, ,
- Furl dough fills in conterminous place to 50% discount round Kong Li
- Had arranged
- Equidistant place bake dish
- Put in temperature 38 degrees of humidity fall to ferment finally for 75% right-and-left environments touch dough with handle gently won’t spring back can
- The lower level in the oven that puts sufficient warm-up is in charge of 170 degrees up and down roast 26 minutes give heat
- The drawing of patterns after a melting butter is being brushed after giving heat wears refrigeration to refrigeration namely
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