1. Main preparation materials
2. After soaking the quinoa in water for 15 minutes, add an appropriate amount of water, cook for 15-20 minutes, and drain the water everywhere
3. Put all the ingredients except butter in the kneading bowl and add water
4. Adjust it to a state without dry powder, cover it with plastic wrap and let it stand for 15 minutes and then start kneading. I use my hands to knead
5. The state after kneading for five minutes
6. Knead the toast with your hands, knead it out like washing clothes, pull it back and then knead it out, kneading it all the time
7. About 20-25 minutes or so, basically stretch, add butter and continue to knead
8. Add the softened butter
9. After adding the butter, it will be very thin at first, don’t worry about it, just continue to knead it
10. Knead for about 10 minutes after adding the butter, the film will come out
11. Add drained three-color quinoa
12. Rub in the quinoa. Knead to extend the film
13. Put it in the egg-beating basin, put it in the oven, and let it ferment for 40 minutes.
14. Honeycomb
15. Divide the dough into three parts, cover with plastic wrap and let it go for 20 minutes
16. Take the dough into a beef tongue shape and roll it out with a rolling pin, then roll it up from top to bottom
17. After curling up, hair on for 15 minutes
18. Then use the same method to roll it out and put it in the toast box
19. Put in toast box
20. Cover with plastic wrap and ferment in the oven until the toast box is 80% full
21. Good condition
22. Cover the toast box, put it in the oven, and bake at 160°C for 35 minutes
23. After baking, put the box on its side and put it in a bag when it’s not hot, so that you can cut the toast after it becomes soft. Healthy three-color quinoa, Taobao search Feng Quinoa three-color quinoa
Tips:1. Healthy tri-color quinoa, search Taobao for Feng Quinoa tri-color quinoa\n2. Soak the quinoa before using it\n3. It takes about 40 minutes to knead the toast out of the film\n4. This recipe has more water, at the beginning The noodles are thinner, just keep kneading
