Cuttlefish Toast

by Yoha Kitchen

5.0 (1)
Favorite
2

Difficulty

Normal

Time

2h

Serving

2

The ink sac of the squid is a precious medicinal material.
After being processed, the ink can not only be used in industrial production,
It can also be made into hemostatic drugs to treat functional bleeding.
Japan found that squid ink contains anti-cancer ingredients,
The ink of squid contains a kind of mucopolysaccharide;
Leave the ink sac to be a black toast;"

Cuttlefish Toast

1. This is the ink sac of the squid, put the ink sac away for use;

2. Tear open an ink sac, take half of the ink-something like particles, dissolve it with water, and the amount of water is within the formula;

3. Put all the materials except butter in the bucket of the bread machine;

4. Stir it with chopsticks first to prevent the flour from flying around when the machine is started;

5. After the dough mixing process is over, put butter in;

6. Put the butter and knead the dough for 25 minutes, and the film in the picture will come out;

7. The beaten dough is rounded, put in a greased fresh-keeping bag, pierced into the bag, and put in the refrigerator to ferment;

8. On the second day, the dough that was fermented for one night was taken out and it was twice as large;

9. Press and exhaust the dough and make three folds once; the dough does not need to be warmed up;

10. Do three folds again;

11. Collect the rounds again and put them in a fresh-keeping bag to ferment (the picture saves trouble, there is oil in the bag)

12. After about two hours, the dough has doubled its size again;

13. Take out the dough, press to exhaust, divide into two, round and proof,

14. After rolling a second time, put it into the mold for final fermentation;

15. Finally, after about two hours of fermentation, it was sent to the top cover, and the top cover of the toast mold was pushed a bit, and it could not move; put it into the preheated oven

16. 45-50 minutes, when the time comes, take it out and let it cool on the grill;

17. After cooling thoroughly, it can be sliced and eaten, sealed and stored in a fresh-keeping bag.

Tips:

Use refrigerated fermentation, the fresh-keeping bag must be tied tightly at the mouth of the bag, leaving space for the dough to ferment

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