Step flow
T65 and water were stirred to hydrolyze for 30 minutes.
Chabata Three Tastes
At the time when French bread was criticized for its low acceptance in the market, we found that this category of bread was occupying the table of consumers in the new era through single-product blasting, and taking Shanghai as the starting point to bring this momentum to Jiangsu, Zhejiang and Shanghai regions, and even the whole country. The use of French flour has been increasing year after year, but it is still not favored by many upstream raw material manufacturers. It does not have the courage to predict the market ahead of time and does not occupy the market before the trend becomes the trend. It is difficult for small and medium-sized enterprises to become the lucky ones in the tuyere.
Food Ingredients
Black Bean Pine Nut Chabata Ingredients List
Chabata Master Dough
(out of 15)
T65
1000g
Water
650g
fresh yeast
10g
Salt
21g
Polish species
250g
Olive oil
80g
Rear water
250g
Stuffing Ingredients
(Dosage per unit)
Black beans (after boiling
300g
Pine nuts
100g
Cheese corn chabata ingredients list
Chabata Master Dough
2261g
Grilled cheese
200g
fresh corn kernels
100g
Diced Onion
150g
Nut Chocolate Chabata ingredients list
Chabata Master Dough
2261 g
macadamia nut
100g
Walnut
200g
Roast resistant chocolate
100g
Step
1
2
In addition to olive oil and water, the rest of the material into the mixing tank to stir, slow for 2 minutes and then fast for 3 minutes, until the emergence of glove film.
3
Add the olive oil in two batches until the olive oil is fully absorbed by the dough.
4
Add the black beans and pine nuts and mix into the dough.
5
Put it into the oiled turnover box, turn it over to the smooth surface in the turnover box, and seal the turnover box with plastic wrap.
6
After waking up for about 1 hour, turn over again and wake up for 1 hour.
7
After dusting the dough surface, lines are made and then divided: 150g/piece, relax for 10 minutes.
8
Baking: 4 seconds steam, 220 degrees, 210 degrees, 23 minutes.
9
Section 2: Cheese Corn Chabata
Heat up and down the oven at 160 degrees, add diced onion +0.5g salt and bake for 15-20 minutes.
Heat up and down the oven at 160 degrees, add diced onion +0.5g salt and bake for 15-20 minutes.
10
Stir together the diced onion, fresh corn kernels, grilled cheese and ciabatta dough.
11
The remaining steps are the same as Formula 1.
12
Section 3: Nut Chocolate Chabata Break walnuts into a baking tray and bake them.
13
Mix into the main surface of the Chabata and stir evenly.
14
The following steps are the same as formula one.
15
Complete
16
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