Recipe: Millet meal pack

Home Cooking Recipe: Millet meal pack

Notes:

The little friends who had been used by the previous rice toast were full of praise, saying that the taste was great. This time, use the millet porridge to make a dish of about 50 grams of dough, and produce a small soft and delicate sweetness. Warm, good cure

Ingredients:

Steps:

  1. Home Cooking Recipe: Millet porridge cooling standby (can be left, the kind of soft and rotten that you want to cook) forget to take pictures, you can refer to the photo of rice porridge in rice toast

    Millet porridge cooling standby (can be left, the kind of soft and rotten that you want to cook) forget to take pictures, you can refer to the photo of rice porridge in rice toast

  2. Home Cooking Recipe: Mix all ingredients (including porridge) other than butter in the dough material and knead it into a smooth dough. Add butter and continue to the expansion stage

    Mix all ingredients (including porridge) other than butter in the dough material and knead it into a smooth dough. Add butter and continue to the expansion stage

  3. Home Cooking Recipe: Put on the container cover and put the plastic wrap in the environment of 25-28 degrees for basic fermentation.

    Put on the container cover and put the plastic wrap in the environment of 25-28 degrees for basic fermentation.

  4. Home Cooking Recipe: Fermentation to 2~2.5 times large, the finger licks the powder and does not rebound and does not collapse.

    Fermentation to 2~2.5 times large, the finger licks the powder and does not rebound and does not collapse.

  5. Home Cooking Recipe: Take out the fermented dough and pat the exhaust

    Take out the fermented dough and pat the exhaust

  6. Home Cooking Recipe: After weighing, it is divided into 16 parts.

    After weighing, it is divided into 16 parts.

  7. Home Cooking Recipe: Rolled round back cover wrap for 20 minutes

    Rolled round back cover wrap for 20 minutes

  8. Home Cooking Recipe: Take a loose dough and pry off the bubbles on the side

    Take a loose dough and pry off the bubbles on the side

  9. Home Cooking Recipe: Turn over, roll the end and press it into a strip

    Turn over, roll the end and press it into a strip

  10. Home Cooking Recipe: Do it in order, while slacking

    Do it in order, while slacking

  11. Home Cooking Recipe: Long into a strip of about 30-35 cm

    Long into a strip of about 30-35 cm

  12. Home Cooking Recipe: Each end has a knot

    Each end has a knot

  13. Home Cooking Recipe: Forming as shown

    Forming as shown

  14. Home Cooking Recipe: Evenly equidistant placed on the baking sheet

    Evenly equidistant placed on the baking sheet

  15. Home Cooking Recipe: Fermented to 2 times the size of a large finger with a temperature of about 37 degrees and a humidity of 75%. The surface can be slowly rebounded.

    Fermented to 2 times the size of a large finger with a temperature of about 37 degrees and a humidity of 75%. The surface can be slowly rebounded.

  16. Home Cooking Recipe: Put it into the preheated oven, and bake the upper and lower tubes 180 degrees for 20 minutes. The top color should be covered with tin foil in time.

    Put it into the preheated oven, and bake the upper and lower tubes 180 degrees for 20 minutes. The top color should be covered with tin foil in time.

  17. Brush a layer of butter and heat it off the mold.

Tips:

1. The amount of liquid should be adjusted according to the flour, the humidity of the environment and the degree of self-control. The different porridge concentrations will affect the amount of liquid to a large extent. Please be flexible. 2. When shaping, The strip must be slacked one by one, don't be hard, you can start from the first dough and grow to the 16th, and then start again from the beginning until you can make the required length 3, the baking tray is 35*28 custom baking tray Formula 3/4 servings can be made with 28*28 or 35*25 gold discs


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