Moscow bag

Overview

The delicacy I want to share today is Moscow baguette. Many friends said it was the first time to eat this~

Tags

• baking
• butter
• canned tuna
• cheese
• green and red pepper
• high gluten flour
• old noodles
• sugar
• yeast
• black pepper
• salt
• water

Ingredients

Steps

1. 1 When the materials are ready, put all the materials into the UKOEOU10 dough beater (except butter and salt).

   

2. 2 Beat the dough into 70%, add butter and salt, stir slowly until it forms a glove film.

   

3. 3 Take it out and let it rise for 40 minutes.

   

4. 4 Cut into 70g pieces and wrap in fillings.

   

5. 5 Place it in the F110S fermentation box at a temperature of 30 and a humidity of 80 until it doubles in size.

   

6. 6 Take scissors and cut into six petals.

   

7. 7 Put it in the Gobic C95 oven and bake at 200°C and 190°C for 15 minutes.