Name: Peruvian Flying Fish Roe Intestine Pocket Bag
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Bitter chrysanthemum; 1 piece tomato; 1 piece egg; 300g Xinliang multi-grain bread flour; 50g Whole egg; 20g Caster sugar; 3g salt; 3g yeast; 140g milk; 15g butter

Peruvian Flying Fish Roe Intestine Pocket Bag

by Sunny

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Double Twelve lost some Peruvian flying fish roe sausage from Jane Jane’s house. I used to eat pure meat sausages and children’s sausages. This time I will try new flavors. Jenny Jane’s Peruvian Flying Fish Roe Sausage is made into flying fish roe sausages, which are made into flying fish roe sausage, which is a special product in Peru and has high nutritional value. The whole piece is added to the sausage, followed by cod minced meat. Peruvian flying fish roe intestines are seasoned with German Heile spices, Mediterranean sea salt, no preservatives, flavors and pigments, and no starch and MSG, so that everyone can eat healthier and more at ease. The flying fish roe added in it opens up your taste buds. The flying fish roe bursts open, like dancing in your mouth, Q bomb. "

Peruvian Flying Fish Roe Intestine Pocket Bag

1. Prepare ingredients and ingredients.

2. Pour all ingredients except butter into the bucket of the chef's machine.

3. Add yeast on the surface.

4. Stir in the cook machine and add the softened butter.

5. Rub until film appears.

6. Take out and knead, cover with plastic wrap and ferment to double the size in a warm place.

7. Take out the dough and vent, divide it into 6 portions.

8. Roll into rounds separately, then cover with plastic wrap and ferment to 1.5 times the size.

9. Roll the dough into an oval shape on the tarp.

10. Cover with cling film and allow for 15 minutes.

11. Preheat the oven to 230 degrees, put the baking tray in, and then put the noodles and oil noodles into the baking tray after preheating.

12. Bake for 4-5 minutes.

13. Prepare the ingredients in your pocket.

14. The eggs are fried in a pan.

15. Sheng out and spare.

16. Fry the Peruvian flying fish roe intestines in a pan over medium-low heat until the surface is golden.

17. Cut tomatoes into thick slices.

18. Cut the pocket bag in half.

19. Cut the poached egg into 4 portions.

20. Cut the flying fish roe sausage into thick slices.

21. Put the bittern, tomato slices, poached egg, and flying fish roe intestines into a pocket.

Tips:
Tips
1. The ingredients in the pocket bag can be matched at will.
2. Peruvian flying fish roe intestines can also be baked in the oven until they are colored, or boiled in the pot for about five minutes.
3. Peruvian flying fish roe intestines can also be replaced by other intestines.