The practice of biscuit of wool caterpillar sweetened bean taste, how to do delicious
Biscuit of wool caterpillar sweetened bean taste, very sweet well second, bud of look may as well, of little tub friend love ~ most

Before ※ ※ novice begins to do, be sure to look please small stick person!

With makings 

Tall muscle flour
 200 grams
Milk powder
 7 grams
Water
 90 grams
Entire egg fluid 20 grams
Salt
 2 grams
Candy
 28 grams
Yeasty
 3 grams
Butter
 20 grams
Sweetened bean taste
 180 grams
Egg fluid (brush the face) Right amount

The practice of biscuit of wool caterpillar sweetened bean taste 

  1. Outside dividing butter, all dough material puts bread machine, put a liquid first, put flour finally, the digging pit on flour buries good yeast, start program of charter flight knead dough, after kneading dough 20 minutes, join the butter with cut small bate good beforehand, continue to knead dough complete phase, the lid lasts velar room temperature ferments.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 1

  2. Ferment to 1.5 to 2 times big, finger touchs flour, the dough that insert aperture is not answered shrink, ferment end.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 2

  3. Take out dough extruding exhaust, equational into 6 wait for a portion, rounded, the lid lasts velar room temperature wakes send 15 minutes, stuffing of sweetened bean taste equational 6 had said, every 30 grams.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 3

  4. Take a dough, squash, put the stuffing of 30 grams sweetened bean taste that has said beforehand, the package is nice hold close, binding off is gadarene.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 4

  5. Slowly roll grows of a few elliptic, the movement wants gentleness, prevent stuffing of sweetened bean taste to squeeze come out.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 5

  6. With sharp little bit, (See bit? By) even cut is cut on dough, cut comes below predestined relationship, the attention cuts superstratum only, show sweetened bean taste can, must not cut lower level leakage.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 6

  7. Break up gently, below the look out that cut a mouth, furl gently from flank.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 7

  8. Coil all the time, growing canister shape, cut a mouth just on face. Degree of tightness wants when coiling measurable, not too close, maintain easily, also do not want too loose, when fermenting easy and diffuse.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 8

  9. After coiling entirely, ordinal put bake dish, interval opens a space in.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 9

  10. Put 38 degrees into temperature, humidity ferments in 75 degrees environment, I am to be in

    Oven
    Ferment in, bake hot water of dish of below v/arc sale at reduced prices, ferment to 1.5 times big. Ten million attention does not ferment excessive, meeting cut maintain broken.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 10

  11. Take out brush egg fluid, it is good to put warm-up 180 degrees oven middle-level, suffer from excessive internal heat 180 degrees, next fire 165 degrees, bake make 13 minutes or so, chromatically a little when satisfaction, build tinfoil in time, prevent to bake paste.

    The practice measure of biscuit of wool caterpillar sweetened bean taste 11

  12. Biscuit of appetizing wool caterpillar sweetened bean taste gives heat! Take the advantage of heat to rip to eat, wow, eat well! You, be worth to have!

    The practice measure of biscuit of wool caterpillar sweetened bean taste 12

Small stick person

1.Every oven disposition is different, temperature and time proper motion master, my oven temperature on the high side, temperature leaving a valve is higher.
2.Different and seasonal water absorption has different flour each different, ask proper motion control, the water quantity in prescription is the level that I use.
3.Dough water content is big, proposal machine knead dough. If be a hand,knead dough, just began to be able to stick a hand quite, hold on please, the face is kneaded reach the designated position to be not stuck, the biscuit liquid volume of mouthfeel club is main very big, the patience that develops you so.
4.Chromatically a little when satisfaction, build tinfoil in time, prevent to bake paste.
5.Ten million attention does not ferment excessive, prevent to maintain dough.
2020-01-06
www.goodfoodmethod.com@2001-2030 Email:fzz555@gmail.com JP needrealreview