Since I want to continue to raise the Lupin species, there will be discarded seeds every time; if I don't want to waste it, I will use it to make all kinds of bread buns and the like; today this one is wrapped in a layer of Natland cheese powder on the outside; I didn't expect it to be more delicious. Crunchy on the outside. The sausage juice is abundant, spicy with cheese, and has a different flavor!
By Yi Yi Fang 【Douguo Food Official Certified Master】
Royalties
- material
- Lupin seeds 100 g
- T65 high powder 250 g
- Water 150 g
- Salt 4 g
- Spicy crispy sausage 6 pieces
Practice steps
1, pour out the gouache 1:1 Lupin species. Add 150 g of water and mix well.
2. Sift the flour.
3: Mix well until there is no dry powder. Cover with plastic wrap and refrigerate for hydrolysis for about 1 hour to remove the noodles.
4: Beat to 8 tendons to add salt and stir and absorb.
5. Remove the rolling circle. Place in a fermentation tank at 26 degrees Celsius at 75% humidity and wake up for half an hour.
6, take out the fold once and put it in to continue to wake up for about an hour; see the status.
7. After fermentation is completed, take out and divide for 6 minutes. Roll in a circle and relax for about 20 minutes.
8: Pour out an appropriate amount of cheese powder and set aside.
9: Fold the dough three times and roll out the sausage.
10. Lift from one end and tighten the mouth downwards.
11: Roll in the cheese powder and stick to the cheese powder. Put in a fermentation tank at 35 degrees 85 humidity and wake up for about 45 minutes. Look at the status.
12: After the fermentation is completed, put the cut in the preheated oven and bake for about 20 minutes on 240 degrees on the heat of 230 degrees. Adjust the time and temperature according to your oven temperature.
13, fragrant baking.
14. Take a photo and enjoy afternoon tea with your girlfriends.
Tips
This formula is sugar-free and oil-free. Suitable for you guys who lose weight. The material is simple; there is also a cut to cut the intestines.
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