Recipe: Fig shellfish

Home Cooking Recipe: Fig shellfish

Notes:

This baguette formula has the first fermentation, no oil and no eggs, and soft and soft beet nut style. The figs and bread are really good. In fact, a lot of stuff has been stuffed, as well as walnuts and chocolate beans. The original Beiguo, without the first fermentation, is more chewy, and the shaping method of Beiguo sees this https://www.xiachufang.com/recipe/79975/

Ingredients:

Steps:

  1. Home Cooking Recipe: All materials except figs reached the expansion stage. Add the chopped figs and mix well. (I also added some walnuts, chocolate beans)

    All materials except figs reached the expansion stage. Add the chopped figs and mix well. (I also added some walnuts, chocolate beans)

  2. Home Cooking Recipe: The first fermentation, fermentation at 30 degrees or so, to 2 times larger.

    The first fermentation, fermentation at 30 degrees or so, to 2 times larger.

  3. Home Cooking Recipe: Divide into small dough. I have divided seven, each about 70g. Wake up for 15 minutes.

    Divide into small dough. I have divided seven, each about 70g. Wake up for 15 minutes.

  4. Home Cooking Recipe: After shaping, put it into a baking tray and ferment for 35 minutes at 35 degrees.

    After shaping, put it into a baking tray and ferment for 35 minutes at 35 degrees.

  5. Home Cooking Recipe: Good fermentation.

    Good fermentation.

  6. Home Cooking Recipe: Put 1 tablespoon of water into 3 tablespoons of sugar, boil, add the bagels, and boil for 30 seconds on each side.

    Put 1 tablespoon of water into 3 tablespoons of sugar, boil, add the bagels, and boil for 30 seconds on each side.

  7. Home Cooking Recipe: Remove and put in a baking tray and bake at 180 degrees for 15 minutes.

    Remove and put in a baking tray and bake at 180 degrees for 15 minutes.


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