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      "author": "owheel",
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      "title": "Delicious ribs",
      "body": "# Hi. I am owheel. Today is 2022.7.15. The food tutorial begins. It used to be all bread, today it starts with meat. Rest assured, I have tried it many times, otherwise I would not have dared to give a tutorial.\n\n\n![1.jpg](https://cdn.steemitimages.com/DQmcmBp5UrnoKEheYAB21ESys5RJEbsof7x4iKYuxg6jY92/%E5%9B%BE%E6%80%AA%E5%85%BD_7a67a2db566883e20793e318be37d606_80946.jpg)\n\n# material  \n- Ribs\t500 g\n- minced garlic\t2 scoops\n- soy sauce\t2 scoops\n- cooking wine\t1 scoop\n- oyster sauce\t1 scoop\n- Salt\thalf spoon\n- starch\t2 scoops\n- sugar\t1 scoop\n\n\n1-First marinate the ribs\n![1.jpg](https://cdn.steemitimages.com/DQmbP6FChyioq3Ne3R6wqhX3WqTmeaHwFtxDV1Y2Rc9sW17/1.jpg)\n2- Wash the ribs, add minced garlic, half a spoon of salt, a spoon of sugar, two spoons of soy sauce, a spoon of cooking wine, a spoon of oyster sauce, and two spoons of starch, mix well and marinate for two hours to taste\n![2.jpg](https://cdn.steemitimages.com/DQmc5Tua3cJCE9jq2rkUmLn8JZNixPo8PsuVjaNCiX5VEmm/2.jpg)\n\n\n3- Heat a proper amount of oil in the pot until the chopsticks touch it and it will bubbling. Put the pork ribs in pieces, and fry slowly on low heat until both sides are golden brown, fry for about 10 minutes, remove them\n![3.jpg](https://cdn.steemitimages.com/DQmb48sqjHGJGaD5tvRepkde9RPwxW4dxDJ5HrkQ2c6gwqY/3.jpg)\n\n\n4- Heat the oil in a pot over medium heat, pour in the ribs and fry for a minute.\n\n![4.jpg](https://cdn.steemitimages.com/DQmTk2GxK8BnSzK7CtuzKq5Ucfc8EKbRVaeFzTgr5JcEYKi/4.jpg)\n\n### It's very tasty, deep-fried for 15 minutes and then re-fried for a minute. It's very tender and can be dipped in salt and pepper/cumin powder.\n### Thank you for your continued support. Stay tuned for more information",
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      "title": "Replica KFC Raw Coconut Swiss Roll",
      "body": "# Food Tutorial\nMake it yourself at home, you can eat a whole cake roll~\n![IMG_20220714_112157.png](https://cdn.steemitimages.com/DQmaTCfmkiG4myw21GMNUR7qHnqHFcE4UbahsgSZhQstbA9/IMG_20220714_112157.png)\n\n\nmaterial  \ncoconut or corn oil42 grams\ncoconut milk90 grams\nMilk (may increase or decrease depending on the consistency of the batter)10gram\nLow-gluten flour75 grams\ncorn starch5 grams\negg white170 grams\nCaster sugar46 grams\nlemon juice a few drops\n—\nLight cream260 grams\nCaster sugar14 grams\nCoconut Milk or Coconut Flour (Coconut Milk Powder)20 grams\ngrated coconut Moderate\n\nRe-engraving KFC Raw Coconut Swiss Roll  \n● Raw Coconut Swiss Rolls\n![ee55bce5c944462f8814e304b9ee06a6.jpg](https://cdn.steemitimages.com/DQmdxja5SJ1jRv9wTGT7WwhsvYZMoFh5Zn8bV7fNRZsptWN/ee55bce5c944462f8814e304b9ee06a6.jpg)\n● Whisk coconut oil (or corn oil) and coconut milk until emulsified\n![858b5c4ff1c04170925535c7f095c267.jpg](https://cdn.steemitimages.com/DQmZGsbVonMTkFQ2ctEuyGL5Wcwunjuxc1sPk8HsAWyM7uz/858b5c4ff1c04170925535c7f095c267.jpg)\n\n\n● Sift in low-gluten flour and cornstarch and mix well\n![1e04ba5128da44c1a81e953e2398bd1a.jpg](https://cdn.steemitimages.com/DQma9Ph4E3HJukAnSNvUESfDfPJQvWeUeYYHP6Zb95BAUg7/1e04ba5128da44c1a81e953e2398bd1a.jpg)\n\n\n● Beat egg whites with lemon juice until small hooks\n![bf435190b20142578763378beeb5c4fb.jpg](https://cdn.steemitimages.com/DQmNopEczV4vj9gEXxL7utVf9akwcCfScTb786HpMvnqueY/bf435190b20142578763378beeb5c4fb.jpg)\n\n\n● First take one-third of the meringue into the white batter, stir with an egg whip or a spatula\n![c665bd9b32d545448ab9c19a5cce4c37.jpg](https://cdn.steemitimages.com/DQmVLVrGziRG3h9xt7nRQJXuLifi1EvaukWhGxrPH4xQBjn/c665bd9b32d545448ab9c19a5cce4c37.jpg)\n\n\n● Pour back into the remaining meringue and mix well\n![3a0e1f7dc1db41c0954a96e6833b9948.jpg](https://cdn.steemitimages.com/DQmRfzPYx18e3YMoBHX4R9ymHRavFNcLTa5RM3Pk6aMy7LH/3a0e1f7dc1db41c0954a96e6833b9948.jpg)\n\n\n● Pour it into a baking pan lined with oil cloth, smooth the surface, shake the bubbles lightly, and bake in a preheated oven at 150 degrees for 25 minutes\n![1742243eb61a4231b2e2a1eb61304313.jpg](https://cdn.steemitimages.com/DQmQZLE8CyfrYzgRoB5Fnp6HVEtS9PNGGjSYr5NWTEeHLXa/1742243eb61a4231b2e2a1eb61304313.jpg)\n\n\n● Shake the baking pan out of the oven, drag it to the drying rack, tear off the tarpaulin on the four sides, cover the surface with oiled paper, flip the tarpaulin upside down, and then cover it with oiled paper and let it cool.\n![13d45ab58c864a27bab693446edf5205.jpg](https://cdn.steemitimages.com/DQmPkko3y5KQKNebsrbQCoeFsAVJY1kxPVC5aWDCTbqrbGj/13d45ab58c864a27bab693446edf5205.jpg)\n\n\n● Whipped cream and sugar to 8 points, add coconut milk and continue to beat until 9 points (do not add coconut milk at the beginning, coconut milk can also be omitted; instead of coconut milk powder, it can be added at the beginning and beat together)\n![e0eacb9fa04a43c7936f5da07c302fec.jpg](https://cdn.steemitimages.com/DQmcrj1DM9EXtVknwezsEt5tyHorg6bMksYi78WvW3jyAKc/e0eacb9fa04a43c7936f5da07c302fec.jpg)\n\n\n● The cake embryo is rolled up, tear off the oiled paper, cut diagonally up and down, spread a layer of cream (reserve a portion of the cream), roll it up slowly with the help of a rolling pin, and refrigerate for more than an hour\n![0df7a95541d7465fa422cfbe9c294395.jpg](https://cdn.steemitimages.com/DQmPNDdqqsVNxztG8dkkWXYMzkKKyoLyeDKeQToSkpN3yAT/0df7a95541d7465fa422cfbe9c294395.jpg)\n\n\n● After taking it out, apply cream on the surface and smooth it with a soft scraper\n![6e9e7902537c4d75ae09b1206a11d5ab.jpg](https://cdn.steemitimages.com/DQmaCfjm8MgC3vyZgrdbpvdnwVigePr2MsmHeTCVvj8sAVf/6e9e7902537c4d75ae09b1206a11d5ab.jpg)\n\n\n● Sprinkle coconut evenly\n![b0da6c9a4549404da423cdc29d4b7b48.jpg](https://cdn.steemitimages.com/DQmXwnWLNiUQkae3KMhkNYywEQAoPvwngFFXWaZkD1ExGMK/b0da6c9a4549404da423cdc29d4b7b48.jpg)\n\n\n● Raw Coconut Swiss Rolls，Creation is not easy, please support me, your support is the driving force for my update. Follow me to learn more! ! !",
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      "author": "owheel",
      "permlink": "teach-you-to-make-blueberry-bagels",
      "title": "Teach you to make blueberry bagels",
      "body": "# Unforgettable flavors, mouthwatering food, intoxicating colors. Friends, share it today: Blueberry Bagel, Blueberry Bagel is a delicious bread that is loved by everyone\n\n![owheel (2).jpg](https://cdn.steemitimages.com/DQmbZDVcSVzoJRx3bGJMBZsBZTD2HShye5KYzG5ZNxEoaMq/owheel%20(2).jpg)\n\n\n\n# Ingredients for Blueberry Bagels\n### 🥯 Dough:\n- High-gluten flour\t200 g\n- Caster sugar\t10gram\n- Salt\t2 grams\n- dry yeast\t2 grams\n- blueberry\t100 gams\n- water\t40 grams\n### 🥯 Sugar water:\n- water\t1000 grams\n- sugar\t50 grams\n\n# The practice of blueberry bagel\n> **1-Rinse and mash blueberries**\n![1.jpg](https://cdn.steemitimages.com/DQmYCgofgLqfz3Qdyi9RnBgEmiaRLAnRwvgaHaSg7xmw58W/1.jpg)\n\n\n> **2-Mix all dough ingredients well and knead into a smooth dough**\n![2.jpg](https://cdn.steemitimages.com/DQmUgJux3v1fa13P1rxmf5cpVKeDQxGu9MnCdxRHULHksN4/2.jpg)\n\n\n> **3-Divide into four parts, roll into balls, cover with plastic wrap, seal and rest for 20 minutes-**\n![3.jpg](https://cdn.steemitimages.com/DQmVrNFK3ZAnte63QbB9QxHjmmikGD9wvkvozo6jwksnqAJ/3.jpg)\n\n\n\n> **4-Take a relaxed dough, pat flat - roll out - turn over - arrange into a rectangle - roll up - close and pinch**\n![4.jpg](https://cdn.steemitimages.com/DQmPAkvVcWK48rydGkbHyVs3E64bTNRXpDuePEqF5JJ6xjA/4.jpg)\n\n\n> **5-Make four pieces one by one, remember to cover with plastic wrap at any time,so as to give the first piece of dough time to relax, so that it can be slightly longer later.**\n![5.jpg](https://cdn.steemitimages.com/DQmTjTdypARhFwYKrRNjz5nywLHEr76Sewo9vYuasQGg6Z2/5.jpg)\n\n\n> **6-Take the first piece of dough, roll it a little longer, with the end facing up, flatten one end, wrap the other end, make sure to pinch the end tightly, and place the end face down on the oiled paper**\n![6.jpg](https://cdn.steemitimages.com/DQmWKjnUTsDsMPFruF1CeFL6XhugDE3acEZYRTmbKpd9bka/6.jpg)\n\n\n\n> **7-Make four of them in turn, and pad them with oiled paper to make it easier to take out the dough after it is fermented.**\n![7.jpg](https://cdn.steemitimages.com/DQmauWqocNGYhx64U3rJ1BNoJLSnS1SBP2SznxSvUVaLv2D/7.jpg)\n\n\n> **8-Fermentation at 30 degrees for 30 minutes**\n![8.jpg](https://cdn.steemitimages.com/DQmdipk6DRCHMHbQuxjAtL5yR8pQpogiLmacYoe3udE3AQa/8.jpg)\n\n\n> **9-10 minutes before fermentation is complete, preheat the oven , set the fire to 230, and lower the fire to 200.5 minutes before fermentation is complete, start to boil the sugar water**\n![9.jpg](https://cdn.steemitimages.com/DQmWLxvc894Had3Hd5ZQxp4wy2Qjgan9YXrdKML1jX5j8rg/9.jpg)\n\n\n> **10-After the sugar water boils, turn down the heat, add the bagels and cook for 30 seconds on each side**\n![10.jpg](https://cdn.steemitimages.com/DQmRZbtxVYbpCews8u3AKZoshWYHeN3VJyjwb1BFC2Gs5Gc/10.jpg)\n\n\n> **11-Drain the cooked dough out of the water and put it in the baking pan**\n![11.jpg](https://cdn.steemitimages.com/DQmZRD9xnhGok1VHJMmeMKuhTijxdmmuyS2iYNyHtMXNG8h/11.jpg)\n\n\n> **12-Send it to the oven, the middle and lower layers, the upper heat is 220, the lower heat is 200 and bake for 15 minutes**\n![12.jpg](https://cdn.steemitimages.com/DQmQbEgzPbFR3fK3Wrpe7fJAmCh7Q7j5CSQvLXo6TdYMZwp/12.jpg)\n\n\n> **13-Remove immediately after baking and let cool on a grid**\n![13.jpg](https://cdn.steemitimages.com/DQme3n5txZ5zoNkNvGMBRwbEMUcGdyqZuNg64M87DTMHF49/13.jpg)\n\n\n> **14-Not round enough**\n![14.jpg](https://cdn.steemitimages.com/DQmNfoBC5CJ3SnYbor5J1EkaW8EvK6V9w98qR2jGUrvFEYY/14.jpg)\n\n\n\n> **15-It can be sliced ​​and spread with cheese, served with fresh blueberries, refreshing**\n![15.jpg](https://cdn.steemitimages.com/DQmabmczdiCZCyiKyyVQqAmrdwS93NU9mZSyfFJxxe6gqTv/15.jpg)\n\n\n# It is not easy to create, I hope you can leave a valuable vote, thank you for your support and encouragement!",
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      "author": "owheel",
      "permlink": "teach-you-how-to-make-matcha-cake-rolls",
      "title": "Teach you how to make matcha cake rolls",
      "body": "# hi. How are you today? What I’m sharing today is: Matcha cake rolls. Many people like the taste of matcha. The cake rolls are not sweet at all and have more aroma. This time the cake rolls are beautiful because of the matcha color! So choose to roll the inner cake body outwards to add more visual sense\n![owheel (2).png](https://cdn.steemitimages.com/DQmfKBTjMxzJbAA9CB2h96pGqaHCa8MVeuE99uAYT8gZNpM/owheel%20(2).png)\n\n# 3 materials\n> **1.egg yolk paste**\n- yolk\t5\n- water\t60 grams\n- Corn oil\t40 grams\n- low-gluten flour\t50 grams\n- Matcha powder\t10gram\n\n> **2.meringue**\n- protein\t5\n- Caster sugar\t55 grams\n- lemon juice\t4 grams\n\n> **3.Red bean paste**\n- Light cream\t210 grams\n- Caster sugar\t18 grams\n- Matcha powder\t6 grams\n\n# A recipe for matcha cake roll notes  \n### 1- Preheat oven to 180 degrees on fan mode.\n\nTwo kinds of egg yolk pastes are made at the same time, and the egg whites and egg yolks are separated for use.\n\nStir the water and corn oil evenly, sift in the low-gluten flour, and\n\ndo the same for the matcha-flavored egg yolk paste. Stir the water and corn oil evenly, and then sift in the matcha powder + low-gluten flour.\n![1.jpg](https://cdn.steemitimages.com/DQmZ8NnK55y3VvUBr3E6ry6Sc7jiVyhYXowyar7PfWWJa3D/1.jpg)\n\n### 2-Mix them in zigzags with a hand mixer.\n![2.jpg](https://cdn.steemitimages.com/DQmZjDFyPxA6PZRbzofe3mtfWKKEXC38R6opCh35cSeTnbA/2.jpg)\n\n### 3-Add 5 egg yolks each,\n![3.jpg](https://cdn.steemitimages.com/DQmULpAFoMJEc4EcMoEEgBQgEyFrT3CCjBheoNqxHDowNFf/3.jpg)\n\n### 4-original taste\n![4.jpg](https://cdn.steemitimages.com/DQmQ49jGvL7uWq198pVoPcMhtyiFjGscWiyZQx674c2bnrP/4.jpg)\n\n### 5-Stir well, the mixed egg yolk paste is fine and shiny.\n![5.jpg](https://cdn.steemitimages.com/DQmPQ4kEi9gScBP4pfia2gpQgVnZjhfVqdRoFgwNvSsEBET/5.jpg)\n\n### 6-Put all 10 egg whites into the bucket of the mixer, add lemon juice, set the mixer to 9-10 for about 3 minutes and start to beat.Add the caster sugar at a time, and beat until the large hook hangs down when you lift the whisk.\n![6.jpg](https://cdn.steemitimages.com/DQmcee7tqGoDWrx5kY6fw7QbAmgyHvBqEswrPCEnfL4zmYx/6.jpg)\n\n### 7-Divide the whipped meringue into two equal parts,add a small amount of matcha and plain cake batter to each, and mix well\n![7.jpg](https://cdn.steemitimages.com/DQmT14G4CGweMeTA63cjed8BNPXTXwr7tiNmKE6XtBTP7nD/7.jpg)\n\n### 8-Pour in the rest of the meringue,\n![8.jpg](https://cdn.steemitimages.com/DQmRwAMHj57BBpp3AzpLPfJbDrGZjmjdfiLbraQrWm1SjRY/8.jpg)\n\n### 9-Mix well separately.\n![9.jpg](https://cdn.steemitimages.com/DQmaVjNXQPLcy8dqj591Z9pkEXqpeJtqN4azKtSjHDhC5tQ/9.jpg)\n\n### 10-Raise the basin and pour it from top to bottom, and pour the cake batter into the baking pans that have been covered with high-temperature oil cloth.\n![10.jpg](https://cdn.steemitimages.com/DQmTK7MsoTRmLT5GypNzof8ZhxUNZptvytrvHDWsZxEk1ZQ/10.jpg)\n\n\n\n### 11-Shake the pan lightly to break air bubbles and smooth the surface with a spatula.\n![11.jpg](https://cdn.steemitimages.com/DQmUoJvwXmrQTpsP4poaXgPC4VkvayCjmxUKjkBKpKrHJ3G/11.jpg)\n\n\n\n### 12-Put it in the preheated s80pro oven, and bake in hot air mode at 165 degrees for 23 minutes.It is recommended to use the eat stove at 160 degrees for about 20 minutes.\n![12.jpg](https://cdn.steemitimages.com/DQmY3Jxw8L5bThiTeYz3h64bMUpWBcQG5jUEjWC5WYW8xrs/12.jpg)\n\n\n### 13-Take out the vibration mold (you can drop it flat on the table at a height of 20cm), lift it up with the oil cloth, and put the cake body on the oil paper and let it cool.\n![13.jpg](https://cdn.steemitimages.com/DQmSjRcATs2tcR41KS12ZJveF6fwYyRfHQCmymt3KUfbsMA/13.jpg)\n\n### 14-When it is almost cold, prepare to whip the cream, weigh the whipped cream, add sugar and matcha powder to beat separately.Remove the tarpaulin from the cooled cake body,\n![14.jpg](https://cdn.steemitimages.com/DQmNtJCkcFAuhv7CrU1vu6sAzuDndLy3am9ezkPkyxX3DdB/14.jpg)\n\n\n### 15-Flip it over and remove the oil paper that was under it\n![15.jpg](https://cdn.steemitimages.com/DQmRrT5gw16jng4eDRrEfbrCM59NAVE5WvKkzm9vBphjZkG/15.jpg)\n\n\n### 16-Tilt the end of the slice to remove the corners, spread the cream evenly on the front of the cake body, the cream is slightly thicker at the beginning and slightly thinner at the end.\n![16.jpg](https://cdn.steemitimages.com/DQmUqyDvrLFwYaA6KyurCTRVJ23UsjffQpB7zXudCtMPXX3/16.jpg)\n\n\n### 17-The rolling pin lifts the oil paper from the starting position and rolls it up.Hold the rolling pin with the right hand, and pull up the end of the oiled paper with the left hand to tighten it slightly, so that the roll made will look better and not loose.\n![17.jpg](https://cdn.steemitimages.com/DQmcQ4hQ27ryoHzL1z8onUjEHVaFSDbYa9RMy13saRHwJ1q/17.jpg)\n\n\n### 18-Put in the refrigerator for 20 minutes to set and then take out the cut pieces.\n\n\n![18.jpg](https://cdn.steemitimages.com/DQmeA9PsCKNq4HL2t8zQ3jktPrLtjfLjWm34zMFtssoS8tv/18.jpg)\n\n### It is not easy to create, I hope you can leave a valuable vote, thank you for your support and encouragement!",
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      "title": "Cranberry Matcha Mochi Cookies",
      "body": "# 🍪 I have recently fallen in love with making cookies. Today, I am sharing cranberry matcha mochi cookies. They are soft and delicious with dried cranberries!\n![1657356137769.png](https://cdn.steemitimages.com/DQmbMNY824kopDo8USNfLqZba3QgJUUfTEPMDxSkVe1yZm3/1657356137769.png)\n\n\n## food ingredients\n- 100g butter\n- 35g powdered sugar\n- 1 egg\n- 150g low-gluten flour\n- Matcha powder 5g\n- Baking powder 2 grams\n- 40g glutinous rice flour\n- 10g sugar\n- 65 grams of milk\n- 10 grams butter\n- Add dried cranberries according to your own situation\n\n### 1. Soften the butter at room temperature first, add 35 grams of powdered sugar, and beat with an egg beater.\n![1657356102112.png](https://cdn.steemitimages.com/DQmR7GQLtfGDBzPzVmAW4W9AC828Dzeey89ehoTeN1tQ9x9/1657356102112.png)\n\n\n### 2. Take the eggs out of the refrigerator and warm them up. Add the egg mixture to the butter one at a time and beat until completely combined.\n![1657356106216.png](https://cdn.steemitimages.com/DQmNep2bmWjBLZuVpmjNg7p921XFkV6vXacQBFLP2hpMLce/1657356106216.png)\n\n\n### 3. After mixing low-gluten flour ➕ matcha powder ➕ baking powder, sieve.\n![1657356109911.png](https://cdn.steemitimages.com/DQmVfavFe6tXUTv6VW7aix3WEUprVu7cPsVY8naCaZFPuPT/1657356109911.png)\n\n\n### 4. Mix well until there is no dry powder, and divide into small balls of 27 grams each.\n![1657356113051.png](https://cdn.steemitimages.com/DQmbzwpPBrwkzRn1EU5ApQgX221UbKG8GHzukWi4Ysvikii/1657356113051.png)\n\n\n### 5. Glutinous rice flour ➕ sugar ➕ milk, mix well. After sieving, pour it into a high temperature resistant container, cover with plastic wrap (insert a few holes), and steam it in a microwave oven or steamer. (Microwave for about 2-3 minutes or steam for 20-30 minutes)\n![1657356116355.png](https://cdn.steemitimages.com/DQmPRYgQQnsbjrdUenYxbqAnzsCiwJtUefU8B9AgWHkwpse/1657356116355.png)\n\n\n### 6. After steaming, add the butter while it is still hot and knead well. You can use the dough hook of the egg beater, beat for a while, it is easier to draw.\n![1657356119847.png](https://cdn.steemitimages.com/DQmZEUCph1RGCp74XRLzYRpfZwuCXqivqUWdGBmhLArE6vX/1657356119847.png)\n\n\n### 7. Divide the mochi into 8g balls and wrap them in dried cranberries.\n![1657356123518.png](https://cdn.steemitimages.com/DQmXscTktHehyUpuv6MkaeXTkjq6BD24VGsaVJq33khCqFR/1657356123518.png)\n\n\n### 8. Flatten the dough and wrap it in the mochi. Flatten.\n![1657356127310.png](https://cdn.steemitimages.com/DQmUNuKcDkupdhw34PWELhWqQbpzXWPL7QgGo9ukURUPhCF/1657356127310.png)\n\n\n### 9. Press a few dried cranberries.\n![1657356130826.png](https://cdn.steemitimages.com/DQmTy6UzxMRvVrrJMYufw4ELuzjnDLxvjM2DiQ15ctfnVWi/1657356130826.png)\n\n\n### 10. Put in a preheated oven at 175 degrees for 15 minutes.\n![1657356134563.png](https://cdn.steemitimages.com/DQmXTB7aqpq5qDB1QqVftajaxiZevWFTwCG3KSwNHSza3rm/1657356134563.png)\n\n\n### 11. Very tasty\n![1657356137769.png](https://cdn.steemitimages.com/DQmbMNY824kopDo8USNfLqZba3QgJUUfTEPMDxSkVe1yZm3/1657356137769.png)",
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      "permlink": "food-tutorial-season-9-no-need-to-overnight-direct-method-to-quickly-make-sticks-no-kneading-and-no-mold",
      "title": "Food Tutorial Season 9 【No need to overnight, direct method to quickly make sticks (no kneading and no mold)】",
      "body": "# hi. Friends, today sharing the food baguette from France, because I'm not French so please correct me if I'm doing it wrong Thanks!\n\n### A standard baguette 🥖, 4-6 cm wide, 3-5 cm thick, 55-65 cm long, 250-300 grams. The raw materials only require the simplest flour, yeast, salt and water.\n\n### Ordinary household ovens can only be made chunky due to space constraints, but this does not affect its taste and taste. It really tastes delicious.\n\n### This direct method has simple steps, no need to wait overnight, and basically no hands-on. You can do other things during the proofing and baking time without delay. And easy to operate, novice friendly.\n\n### The following ingredients can be used to make 3 medium baguettes, each about 270 grams. Or 4 short baguettes, each about 200 grams.\n![00.png](https://cdn.steemitimages.com/DQmchRgwsU9MFWYSb95fQ734tb76xf9JVQ2DxTUMHwbdNeR/00.png)\n\n# material\n- all-purpose flour\t**450 grams**\n- Salt\t**6 grams**\n- dry yeast + sugar (optional, to help activate the yeast)**3 grams + 2 grams**\n- Warm water around 25 degrees\t**60 grams + 270 grams**\n\n### No need to overnight, direct method to quickly make sticks (no kneading and no molds)  \n\n### 1-Add flour and salt to a bowl and mix well.\n![1.jpg](https://cdn.steemitimages.com/DQmeQYSCTD9ryTQkLg5xdYPwD2H5Cu7FFpomzAAozpcArTp/1.jpg)\n\n### 2-Put the yeast and sugar into 60 grams of warm water, activate the yeast, stir to melt into yeast water.\n![2.jpg](https://cdn.steemitimages.com/DQmSgKjBnVihMeQcvYKpaqJNK1oZRUBAUSXiXfxiBD62WHR/2.jpg)\n\n### 3-Pour the yeast water into the basin and mix. I also added a bit of chopped nuts.\n![3.jpg](https://cdn.steemitimages.com/DQmXVxWgdYxZbvmgGakEV4kcsx76Jde8TbwoAPwNtBpW9xd/3.jpg)\n\n### 4-Pour in the remaining warm water and mix with a spatula to form a dough, at this point the dough is sticky, that's ok.\n![4.jpg](https://cdn.steemitimages.com/DQmWeKofE9f1R1pi7FJuvE7gzodaX5dBv9hNaaQN9YuC7n6/4.jpg)\n\n### 5-Sprinkle more flour on the chopping board, transfer the dough to the chopping board and knead for 5-10 minutes, until the dough is elastic. Squeeze out the air bubbles and knead into a smooth dough.\n![5.jpg](https://cdn.steemitimages.com/DQmfCBYUPyh12t52yw1gHTQsEbRHj3i2KRKHVMwWZzDWy6A/5.jpg)\n\n### 6-Sprinkle a little flour in the basin, put in the dough, cover and proof for 1 hour (about 30 degrees).\n![6.jpg](https://cdn.steemitimages.com/DQmShDz3YQaoFvYYg8khab1fsd9UNJeFa2DwcZXjsY9aS7E/6.jpg)\n\n### 7-The dough expands to double in size.\n![7.jpg](https://cdn.steemitimages.com/DQmUsekAnyGJPkHf71QUfUE1tho1FRg63cWeTdveHEPdvpj/7.jpg)\n\n### 8-Sprinkle flour on the chopping board, transfer the raised dough, and cut it directly into three pieces without kneading the dough again.\n![8.jpg](https://cdn.steemitimages.com/DQmfCyRhyxg4P2HE1M7X1bQsjrdeivMfNz8Zco9YXhsXmHD/8.jpg)\n\n\n### 9-Press the dough into a rectangle with your hands.\n![9.jpg](https://cdn.steemitimages.com/DQmVxvFr3yWPq2GGDDMu5UoNyCoVqbVmios7BfAuLqgpjTY/9.jpg)\n\n### 10-Fold along the third.\n![10.jpg](https://cdn.steemitimages.com/DQmNqakJVdVfy17NTNX8EPZLQ8pDrsGZfr9kCVGc3ZPGRi2/10.jpg)\n\n### 11-Fold another third, and knead the dough into a suitable length according to the size of the baking pan.\n![11.jpg](https://cdn.steemitimages.com/DQmb6FKicsPPcHx11GWSdfGhA3Spx9mWdPTXw1RHJkZpXtP/11.jpg)\n\n### 12-Line a baking sheet with parchment paper, put the dough in, cover with a kitchen towel and let it rest for about 45 minutes (30 degrees) until the dough expands again . Sprinkle thin noodles on the dough embryo, and use a knife to make a flat incision from top to bottom.\n![12.jpg](https://cdn.steemitimages.com/DQmenpiG5EWW9VV26Sv1F5Ya9PAibxCYa1CmfmMrNGtS2kk/12.jpg)\n\n\n### 13-Preheat the oven to 230 degrees and place a water basin at the bottom to increase the humidity. Put the pan in and bake for 10 minutes. Then lower the temperature to 200 degrees and bake for another 10 minutes. Remove from the water bowl and bake for the last 5 minutes to allow the skin to dry and crisp.\n![13.jpg](https://cdn.steemitimages.com/DQmTGwJ5FAixscwozRrLcwjGRp96LqnT7A5DcP8M1H26w3J/13.jpg)\n\n### 14-Transfer to the grill to cool naturally.\n![14.jpg](https://cdn.steemitimages.com/DQmYDyJj1eADU5LTTxxFwUEvQZgjWZPVd7YW8UNFdMtBfCo/14.jpg)\n\n\n### 15-Cut it and eat it while it's still hot, or bake it in a toaster, spread it with butter and honey, it's super fragrant!\n![15.jpg](https://cdn.steemitimages.com/DQmXxmEDES5sP7j28zz9xSEhTC6kRksrcb5325mV6s6B37t/15.jpg)\n\n# hint\n### 1. There is no need to knead the dough to exhaust after the dough is released, and the internal air holes are retained.\n### 2. If you make a lot of it, you can store it in the freezer of the refrigerator, take it out and thaw it naturally before eating, and then put it in the toaster to bake it, just like the freshly baked one.\n\n# Thanks, if you think my article is good! Please give me a like. Subscribe to me for more food tutorials. Thanks! have a nice day",
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      "parent_permlink": "hive-148497",
      "author": "owheel",
      "permlink": "food-tutorial-season-7-hash-browns",
      "title": "Food Tutorial Season 8 【hash browns】",
      "body": "# Hi friends, dear friends,I hope you are all well, I am owheel, and today I am sharing a food tutorial for hash browns! Hope this tutorial can help you a little\n## The Magical Way to Eat Potatoes! Potato pancakes can be delicious without frying! super easy~~~\n\n\n![0.jpg](https://cdn.steemitimages.com/DQman6hpmNVT3e922FFr3jVPnJMt6mtnCp4uyUNRxC2kwK9/0.jpg)\n\n\n# material     \n- Potato**3**\n- starch**a tablespoon**\n- Black pepper**1 scoop**\n\n# The fairy way of eating potatoes! How to make crispy hash browns without frying \n\n### 1-Potatoes are sliced ​​thickly and steamed\n![1.jpg](https://cdn.steemitimages.com/DQmNjj9tocz54rqoioNrNpYmuqRCuLq1VdpZMQ942yef6X3/1.jpg)\n\n### 2-Let cool and press into mashed potatoes\n![2.jpg](https://cdn.steemitimages.com/DQmesARfpuyW3WWD2YJwDeuym7A1ohtRfXqK6dMxF56po5L/2.jpg)\n\n### 3-Add a tablespoon of cornstarch, a tablespoon of black pepper\n![3.jpg](https://cdn.steemitimages.com/DQmeQF8rze6d1DeafKopua1o6PJ5enYNEQMbeSRAxAuqiBg/3.jpg)\n\n### 4-Knead into a non-stick dough\n![4.jpg](https://cdn.steemitimages.com/DQmZZcBgGuG2nKfmFyYS94DtzRaRkKMoWEMSNgP8sUXmN8o/4.jpg)\n\n### 5-Knead into a block\n![5.jpg](https://cdn.steemitimages.com/DQmdSiDpq2ZDWCzDZoMeioKZTMRt13ei38EgnhbQqHxraWX/5.jpg)\n\n### 6-Make an indentation with a fork\n![6.jpg](https://cdn.steemitimages.com/DQmeZcHNHDoMjcizmjsrgYVVyChTawQ3c7gYxYKYTgrcoSN/6.jpg)\n\n### 7-Put it in the oven , air fry at 180 degrees for 25 minutes\n![7.jpg](https://cdn.steemitimages.com/DQmSQKD6RttsmEcauiruxLz972sqNEBKiJcDtTjWvu4uxKE/7.jpg)\n\n### 8-It's out\n![8.jpg](https://cdn.steemitimages.com/DQmZRk59o3PcZhmjxLA1MbWU17JraCXDXPLxouctdPmhyx1/8.jpg)\n\n### 9-Huge simple and huge delicious, craving snack series\n![9.jpg](https://cdn.steemitimages.com/DQmTHjnCCnz1Zg64AKr77eT42iCfPDHeCGbGpRndmwoW5Fg/9.jpg)\n\n### 10-You can also relieve your cravings during the fat loss period~\n![10.jpg](https://cdn.steemitimages.com/DQme6UYtfkY8eJH1uL9dcfkrsYz5thamhEDq4y9DKZbrz8U/10.jpg)\n\n\n# Thank you, use your most precious time to read my article, if you think my article is good! Please give me a like. Subscribe to me for more food tutorials.",
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      "parent_author": "",
      "parent_permlink": "hive-148497",
      "author": "owheel",
      "permlink": "food-sharing-season-6-olden-cheese-garlic-french-soft-bread-or-full-of-cheese",
      "title": "Food Sharing Season 7【olden cheese, garlic, French soft bread | full of cheese】",
      "body": "# Today is July 5th, 2022. The main food for today is: Golden cheese, garlic, French soft bread | full of cheese, very good food.\n![c576bc15e7884de3b84180b1f8444a15.jpg](https://cdn.steemitimages.com/DQmaFSwvXBNYz6TG7waJo8ukb7SLPHfqM6SK2bMdkrTKsVL/c576bc15e7884de3b84180b1f8444a15.jpg)\n\n### breads❗️The ratio of fresh yeast to dry yeast is 3:1\n\n❗️Hay’s SP50, the upper and lower heat is 190 degrees for\n\n13 minutes Refer to 155 degrees, 12 minutes, and observe the coloration . Allen flour: in the moist area of ​​camellia , for beginners, pay attention to reserve 20 grams of milk\n\n\n# material  \n\n> - Bread body:❤️\n\n> - High-gluten flour**300 grams**\n\n> - Shimizu**165 grams**\n\n> - milk**30 grams**\n\n> - sugar**18 grams**\n\n> - cheese powder**15 grams**\n\n> - egg liquid**15 grams**\n\n> - Salt**6 grams**\n\n> - butter**15 grams**\n\n> - dry yeast**5 grams**\n\n> - Surface decoration:**some cheese powder**\n\n> - Butter for squeezing lines on the surface:**20 grams**\n\n> - Surface spice paste:❤️\n\n> - butter**30 grams**\n\n> - Salt**0.5grams**\n\n> - garlic paste**4 grams**\n\n> - parsley leaves/scallions**4 grams**\n\nGolden Cheese Garlic French Soft Bread｜Recipe for Rich Cheese \n\n1-  All dough ingredients except butter and salt are added to the bucket of\n\nthe mixer for 2 minutes and stir to form a dough.\n\nTurn to 5 for 4 minutes\n![a8dbff64bdca4669b6a0e188aa340664.jpg](https://cdn.steemitimages.com/DQmSEnJeYw8tqPXZa4zH9du8QGUQEhzds1cnsuT3pTyNrhd/a8dbff64bdca4669b6a0e188aa340664.jpg)\n\nfor reference only. There will be slight differences in the temperature, flour and dough amount of each person.\n\nIn hot weather, ice can be used. The liquid ~ the kitchen machine can be set with an ice bag ~ I used Qiao Li 7600 with its own ice bucket ~\n\n\n\n❗️ Today's temperature in is 16 degrees, and the air humidity is 23 degrees in\n\nhumid areas. Beginners, pay attention to reserve 20-30 grams of milk, and then decide whether to see the dough Add all in~\n\n\n2-  Take it off the hook, turn it over, and coat with salt and butter~\n\nFlipping helps the dough to be more even, and it is easier to absorb when it is wrapped, and it will not stick to a bucket~\n![72352588cb6748f280e8952952df4a39.jpg](https://cdn.steemitimages.com/DQmZTeaPJHu97J16dTGm5xUMjzVERbUgz68rHTrux2hwvVh/72352588cb6748f280e8952952df4a39.jpg)\n\n\n3- Stir for 2-3 minutes at speed 3 until the butter is completely absorbed ~\n\nturn to speed 6 for 2-3 minutes ~ until the film comes out\n![9d6c94932c7947c49d373ff59d1eea92.jpg](https://cdn.steemitimages.com/DQmZYzBZx9LiwQZ57bwgsMxHmXSqS1L9WN5W5przya8fbkY/9d6c94932c7947c49d373ff59d1eea92.jpg)\n\n\n4-  This bread itself does not have high requirements for the film ~\n\nthere are some jagged shapes in the picture ~\n\nfor reference only, each person's temperature, flour, and amount of dough will have small differences\n\n![9c9bdba665c149c6a9fbb58dd7195a52.jpg](https://cdn.steemitimages.com/DQmZzUQwKjXC34LQTHRGksF8Wr41sBrWykuaKaCwt1Rfk8C/9c9bdba665c149c6a9fbb58dd7195a52.jpg)\n\n\n\n5-  The temperature is preferably 24-26~ It is not recommended to exceed 28, too high or too low will affect the subsequent fermentation~\n![aba02dd75e82458090eb5f9b8c1e6936.jpg](https://cdn.steemitimages.com/DQmcv1PmmUadDGa7Cv6xvgyHpuDSv1zVmszpTSi63eBFRMs/aba02dd75e82458090eb5f9b8c1e6936.jpg)\n\n\n6  Arrange the round shape and send it to a warm place for basic fermentation ~\n\nReference:\n\nCass 100 fermentation box, temperature 25-28 humidity 75-85, time 60 minutes\n![4ace36a352d44780aded65187424cf5e.jpg](https://cdn.steemitimages.com/DQmPZRjD1Ek1BZZjtmVoP6w6QB4coZmdwoUntUKR9Yw9urU/4ace36a352d44780aded65187424cf5e.jpg)\n\n\n7  Reference: Finger pressing can leave fingerprints, does not rebound quickly, and does not collapse\n![5b31558a20534c4ebabbfc9b2a3ab4a1.jpg](https://cdn.steemitimages.com/DQmW6tCPVJbURmANdNYZuRt9V8U3HE5HCbUJXUtxge8M1wj/5b31558a20534c4ebabbfc9b2a3ab4a1.jpg)\n\n\n8  Divide evenly into 6 parts ~ about 100 grams each, exhaust and round ~ cover and rest for 10-15 minutes\n![09af7d147ff64808b65583f8e0e07a19.jpg](https://cdn.steemitimages.com/DQmVarRgi7ihrMpiSVaRvWMvkNVJG1pDXxkM6uJR2yyY8pg/09af7d147ff64808b65583f8e0e07a19.jpg)\n\n\n9  Take the rested dough, smooth side up, pat flat and exhaust into a square\n![e6670ac73c494e4885f506a6b351c171.jpg](https://cdn.steemitimages.com/DQmbuB1qEGF48xNyQVHiRunmEF9jc8cWLYpJkVyN1BnNCei/e6670ac73c494e4885f506a6b351c171.jpg)\n\n\n10  Flip over, fold one-third of the way, and press the base of the palm\n![ee1def08e7d2403a8404f48b33fadf72.jpg](https://cdn.steemitimages.com/DQmYgUMNw5U6RB27yWdM7oGFmnBqGCXcMMazWpoCsAb5qzc/ee1def08e7d2403a8404f48b33fadf72.jpg)\n\n\n11  Fold the bottom third as well and press\n![aed90ffe369249d286a790aef17f8010.jpg](https://cdn.steemitimages.com/DQmbSNq1Tshs82y3iiHFKWZCwebNvbp1SJxGLSuPgyZhU3C/aed90ffe369249d286a790aef17f8010.jpg)\n\n\n12  Pinch tightly, cover it again, and let it rest for 15 minutes\n![88e5ed6fff224ca0b6050e164ab5b8fb.jpg](https://cdn.steemitimages.com/DQmTyWapWrZE4jqA9MkspmBvzUSbHu83uw7TZU3bnmmFRDr/88e5ed6fff224ca0b6050e164ab5b8fb.jpg)\n\n\n13  Take the relaxed dough, smooth side up, flatten it for the second time and make it into a square\n![46ad0614525045fda5d22dd83f7f029a.jpg](https://cdn.steemitimages.com/DQmbuB1qEGF48xNyQVHiRunmEF9jc8cWLYpJkVyN1BnNCei/46ad0614525045fda5d22dd83f7f029a.jpg)\n\n\n14  you read that right\n![4297f61c7d2e4614891a80bba45c44ab.jpg](https://cdn.steemitimages.com/DQmYgUMNw5U6RB27yWdM7oGFmnBqGCXcMMazWpoCsAb5qzc/4297f61c7d2e4614891a80bba45c44ab.jpg)\n\n\n15  We just repeat the above steps\n![a4234b06ee844faf833d389609f19da3.jpg](https://cdn.steemitimages.com/DQmcGHRRPCBJUJ8ue2Ur592zZFfvzq5Jxm1vW4jaMMw5Wad/a4234b06ee844faf833d389609f19da3.jpg)\n\n\n16  Again\n![6a7f309f07be4799a6cb71eb95517324.jpg](https://cdn.steemitimages.com/DQmTyWapWrZE4jqA9MkspmBvzUSbHu83uw7TZU3bnmmFRDr/6a7f309f07be4799a6cb71eb95517324.jpg)\n\n\n\n17  Brush the surface with egg wash, or water ~\n\nroll a layer of cheese powder to decorate\n![b978d62ddf2241ebbfac3922854b39e6.jpg](https://cdn.steemitimages.com/DQmQcJ7acscgT4qdbikLLT35oC1NcvMiVWUpmwoHtbM9Twx/b978d62ddf2241ebbfac3922854b39e6.jpg)\n\n\n18  spaced\n![d52d97708dc04c1da8a547eaa1849b85.jpg](https://cdn.steemitimages.com/DQmbE6Kwzaik7qExLSPxst1ZgWvsiQ6ZQ9yb7gabG5NfXoW/d52d97708dc04c1da8a547eaa1849b85.jpg)\n\n\n19 Send to the final fermentation ~\n\nReference:\n\nCass 100 fermentation box, temperature 32-35 degrees, humidity 75-85, time 40 minutes\n![b5a57ccfd9df4677af45503369b5d790.jpg](https://cdn.steemitimages.com/DQmUyQK9uuvaQwSwVXXpV2o1SmcJogp94cynby11ntE51nZ/b5a57ccfd9df4677af45503369b5d790.jpg)\n\n\n20 When the fermentation is about to end, preheat the oven to 190 degrees 15-20 minutes in advance\n\n![9f0129c40f5e45898d358b2eb3d15900.jpg](https://cdn.steemitimages.com/DQmQDLqBWXVWJfma3PbLEdrHmXXsMNuyzvmLSvJybgTzPKk/9f0129c40f5e45898d358b2eb3d15900.jpg)\n\n\n\n21  Fermentation is complete ~\ncut a knife in the middle ~\n![63720f5a79d848338230d83b8b8ef4d6.jpg](https://cdn.steemitimages.com/DQmSfGKYbaoqRTapvgoBLUCJKrPGj4FA1jn7yMiJwMc9ZgU/63720f5a79d848338230d83b8b8ef4d6.jpg)\n\n\n\n\n22  Cut the button and squeeze a stick of butter, the mouth will expand more beautifully\n![f5187e6636c84e019eadf0ea505ca034.jpg](https://cdn.steemitimages.com/DQmeYq8c11Xi9zgMsiXaz3ocWb5Ke4hf9BoUXmzE6KFz6BR/f5187e6636c84e019eadf0ea505ca034.jpg)\n\n\n23  ❗️Hai’s SP50 layer oven refers to the upper and lower fire at 190 degrees for 12 minutes, and the air furnace refers to 155 degrees for 12 minutes. Observe the coloring\n\n.\n\nThe time is for reference only, or it should be based on your usual baking habits. Different abrasives in the oven are heated differently.\n![e952bb0545ed4cb98fd8030f808dbfd4.jpg](https://cdn.steemitimages.com/DQmbgE1ajPzUM99QSfuDu73yvNbAsLCv2zNRJYzb8WmHUFU/e952bb0545ed4cb98fd8030f808dbfd4.jpg)\n\n\n24  Butter + salt + garlic + parsley (chopped green onion/French fragrant)\n\n![442372b326db4d0ea8e7869de407079b.jpg](https://cdn.steemitimages.com/DQmW6jfcpwUsCW8hdCPd2rbrNPZ9BnntoCxMjivGd6zQieP/442372b326db4d0ea8e7869de407079b.jpg)\n\n25  Apply it evenly on the wound hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha\n\nto melt while it is hot~\n![18d38e0b644641b2ade2092ea0329ce8.jpg](https://cdn.steemitimages.com/DQmPjkiT5P84UrieCoi9LTpnJvjBKK1zCXXUxt5mxLKgddY/18d38e0b644641b2ade2092ea0329ce8.jpg)\n\n\n26  A very successful one\n![a9fca6a47e7b4ce688817b2e11fc97f7.jpg](https://cdn.steemitimages.com/DQmPuFMEFpPpsUpVaEkTMbdQZKjAWk26iqeKaYMTrKie7dX/a9fca6a47e7b4ce688817b2e11fc97f7.jpg)\n\n# If you don't like garlic, ignore the garlic paste\n\n\n# Thank you very much for reading my article. Writing an article is not easy. Can you give me a \"like\"? Thank you very much for your support! Click to subscribe for more delicious food! Thank you very much. Have a nice day. Thank you very much. Good bye!",
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      "body": "# Hi friends, dear friends,I hope you are all well, I am owheel, and today I am sharing a food tutorial for hash browns! Hope this tutorial can help you a little\n## The Magical Way to Eat Potatoes! Potato pancakes can be delicious without frying! super easy~~~\n\n\n![0.jpg](https://cdn.steemitimages.com/DQman6hpmNVT3e922FFr3jVPnJMt6mtnCp4uyUNRxC2kwK9/0.jpg)\n\n\n# material     \n- Potato**3**\n- starch**a tablespoon**\n- Black pepper**1 scoop**\n\n# The fairy way of eating potatoes! How to make crispy hash browns without frying \n\n### 1-Potatoes are sliced ​​thickly and steamed\n![1.jpg](https://cdn.steemitimages.com/DQmNjj9tocz54rqoioNrNpYmuqRCuLq1VdpZMQ942yef6X3/1.jpg)\n\n### 2-Let cool and press into mashed potatoes\n![2.jpg](https://cdn.steemitimages.com/DQmesARfpuyW3WWD2YJwDeuym7A1ohtRfXqK6dMxF56po5L/2.jpg)\n\n### 3-Add a tablespoon of cornstarch, a tablespoon of black pepper\n![3.jpg](https://cdn.steemitimages.com/DQmeQF8rze6d1DeafKopua1o6PJ5enYNEQMbeSRAxAuqiBg/3.jpg)\n\n### 4-Knead into a non-stick dough\n![4.jpg](https://cdn.steemitimages.com/DQmZZcBgGuG2nKfmFyYS94DtzRaRkKMoWEMSNgP8sUXmN8o/4.jpg)\n\n### 5-Knead into a block\n![5.jpg](https://cdn.steemitimages.com/DQmdSiDpq2ZDWCzDZoMeioKZTMRt13ei38EgnhbQqHxraWX/5.jpg)\n\n### 6-Make an indentation with a fork\n![6.jpg](https://cdn.steemitimages.com/DQmeZcHNHDoMjcizmjsrgYVVyChTawQ3c7gYxYKYTgrcoSN/6.jpg)\n\n### 7-Put it in the oven , air fry at 180 degrees for 25 minutes\n![7.jpg](https://cdn.steemitimages.com/DQmSQKD6RttsmEcauiruxLz972sqNEBKiJcDtTjWvu4uxKE/7.jpg)\n\n### 8-It's out\n![8.jpg](https://cdn.steemitimages.com/DQmZRk59o3PcZhmjxLA1MbWU17JraCXDXPLxouctdPmhyx1/8.jpg)\n\n### 9-Huge simple and huge delicious, craving snack series\n![9.jpg](https://cdn.steemitimages.com/DQmTHjnCCnz1Zg64AKr77eT42iCfPDHeCGbGpRndmwoW5Fg/9.jpg)\n\n### 10-You can also relieve your cravings during the fat loss period~\n![10.jpg](https://cdn.steemitimages.com/DQme6UYtfkY8eJH1uL9dcfkrsYz5thamhEDq4y9DKZbrz8U/10.jpg)\n\n\n# Thank you, use your most precious time to read my article, if you think my article is good! Please give me a like. Subscribe to me for more food tutorials.",
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      "body": "# Today is July 5th, 2022. The main food for today is: Golden cheese, garlic, French soft bread | full of cheese, very good food.\n![c576bc15e7884de3b84180b1f8444a15.jpg](https://cdn.steemitimages.com/DQmaFSwvXBNYz6TG7waJo8ukb7SLPHfqM6SK2bMdkrTKsVL/c576bc15e7884de3b84180b1f8444a15.jpg)\n\n### breads❗️The ratio of fresh yeast to dry yeast is 3:1\n\n❗️Hay’s SP50, the upper and lower heat is 190 degrees for\n\n13 minutes Refer to 155 degrees, 12 minutes, and observe the coloration . Allen flour: in the moist area of ​​camellia , for beginners, pay attention to reserve 20 grams of milk\n\n\n# material  \n\n> - Bread body:❤️\n\n> - High-gluten flour**300 grams**\n\n> - Shimizu**165 grams**\n\n> - milk**30 grams**\n\n> - sugar**18 grams**\n\n> - cheese powder**15 grams**\n\n> - egg liquid**15 grams**\n\n> - Salt**6 grams**\n\n> - butter**15 grams**\n\n> - dry yeast**5 grams**\n\n> - Surface decoration:**some cheese powder**\n\n> - Butter for squeezing lines on the surface:**20 grams**\n\n> - Surface spice paste:❤️\n\n> - butter**30 grams**\n\n> - Salt**0.5grams**\n\n> - garlic paste**4 grams**\n\n> - parsley leaves/scallions**4 grams**\n\nGolden Cheese Garlic French Soft Bread｜Recipe for Rich Cheese \n\n1-  All dough ingredients except butter and salt are added to the bucket of\n\nthe mixer for 2 minutes and stir to form a dough.\n\nTurn to 5 for 4 minutes\n![a8dbff64bdca4669b6a0e188aa340664.jpg](https://cdn.steemitimages.com/DQmSEnJeYw8tqPXZa4zH9du8QGUQEhzds1cnsuT3pTyNrhd/a8dbff64bdca4669b6a0e188aa340664.jpg)\n\nfor reference only. There will be slight differences in the temperature, flour and dough amount of each person.\n\nIn hot weather, ice can be used. The liquid ~ the kitchen machine can be set with an ice bag ~ I used Qiao Li 7600 with its own ice bucket ~\n\n\n\n❗️ Today's temperature in is 16 degrees, and the air humidity is 23 degrees in\n\nhumid areas. Beginners, pay attention to reserve 20-30 grams of milk, and then decide whether to see the dough Add all in~\n\n\n2-  Take it off the hook, turn it over, and coat with salt and butter~\n\nFlipping helps the dough to be more even, and it is easier to absorb when it is wrapped, and it will not stick to a bucket~\n![72352588cb6748f280e8952952df4a39.jpg](https://cdn.steemitimages.com/DQmZTeaPJHu97J16dTGm5xUMjzVERbUgz68rHTrux2hwvVh/72352588cb6748f280e8952952df4a39.jpg)\n\n\n3- Stir for 2-3 minutes at speed 3 until the butter is completely absorbed ~\n\nturn to speed 6 for 2-3 minutes ~ until the film comes out\n![9d6c94932c7947c49d373ff59d1eea92.jpg](https://cdn.steemitimages.com/DQmZYzBZx9LiwQZ57bwgsMxHmXSqS1L9WN5W5przya8fbkY/9d6c94932c7947c49d373ff59d1eea92.jpg)\n\n\n4-  This bread itself does not have high requirements for the film ~\n\nthere are some jagged shapes in the picture ~\n\nfor reference only, each person's temperature, flour, and amount of dough will have small differences\n\n![9c9bdba665c149c6a9fbb58dd7195a52.jpg](https://cdn.steemitimages.com/DQmZzUQwKjXC34LQTHRGksF8Wr41sBrWykuaKaCwt1Rfk8C/9c9bdba665c149c6a9fbb58dd7195a52.jpg)\n\n\n\n5-  The temperature is preferably 24-26~ It is not recommended to exceed 28, too high or too low will affect the subsequent fermentation~\n![aba02dd75e82458090eb5f9b8c1e6936.jpg](https://cdn.steemitimages.com/DQmcv1PmmUadDGa7Cv6xvgyHpuDSv1zVmszpTSi63eBFRMs/aba02dd75e82458090eb5f9b8c1e6936.jpg)\n\n\n6  Arrange the round shape and send it to a warm place for basic fermentation ~\n\nReference:\n\nCass 100 fermentation box, temperature 25-28 humidity 75-85, time 60 minutes\n![4ace36a352d44780aded65187424cf5e.jpg](https://cdn.steemitimages.com/DQmPZRjD1Ek1BZZjtmVoP6w6QB4coZmdwoUntUKR9Yw9urU/4ace36a352d44780aded65187424cf5e.jpg)\n\n\n7  Reference: Finger pressing can leave fingerprints, does not rebound quickly, and does not collapse\n![5b31558a20534c4ebabbfc9b2a3ab4a1.jpg](https://cdn.steemitimages.com/DQmW6tCPVJbURmANdNYZuRt9V8U3HE5HCbUJXUtxge8M1wj/5b31558a20534c4ebabbfc9b2a3ab4a1.jpg)\n\n\n8  Divide evenly into 6 parts ~ about 100 grams each, exhaust and round ~ cover and rest for 10-15 minutes\n![09af7d147ff64808b65583f8e0e07a19.jpg](https://cdn.steemitimages.com/DQmVarRgi7ihrMpiSVaRvWMvkNVJG1pDXxkM6uJR2yyY8pg/09af7d147ff64808b65583f8e0e07a19.jpg)\n\n\n9  Take the rested dough, smooth side up, pat flat and exhaust into a square\n![e6670ac73c494e4885f506a6b351c171.jpg](https://cdn.steemitimages.com/DQmbuB1qEGF48xNyQVHiRunmEF9jc8cWLYpJkVyN1BnNCei/e6670ac73c494e4885f506a6b351c171.jpg)\n\n\n10  Flip over, fold one-third of the way, and press the base of the palm\n![ee1def08e7d2403a8404f48b33fadf72.jpg](https://cdn.steemitimages.com/DQmYgUMNw5U6RB27yWdM7oGFmnBqGCXcMMazWpoCsAb5qzc/ee1def08e7d2403a8404f48b33fadf72.jpg)\n\n\n11  Fold the bottom third as well and press\n![aed90ffe369249d286a790aef17f8010.jpg](https://cdn.steemitimages.com/DQmbSNq1Tshs82y3iiHFKWZCwebNvbp1SJxGLSuPgyZhU3C/aed90ffe369249d286a790aef17f8010.jpg)\n\n\n12  Pinch tightly, cover it again, and let it rest for 15 minutes\n![88e5ed6fff224ca0b6050e164ab5b8fb.jpg](https://cdn.steemitimages.com/DQmTyWapWrZE4jqA9MkspmBvzUSbHu83uw7TZU3bnmmFRDr/88e5ed6fff224ca0b6050e164ab5b8fb.jpg)\n\n\n13  Take the relaxed dough, smooth side up, flatten it for the second time and make it into a square\n![46ad0614525045fda5d22dd83f7f029a.jpg](https://cdn.steemitimages.com/DQmbuB1qEGF48xNyQVHiRunmEF9jc8cWLYpJkVyN1BnNCei/46ad0614525045fda5d22dd83f7f029a.jpg)\n\n\n14  you read that right\n![4297f61c7d2e4614891a80bba45c44ab.jpg](https://cdn.steemitimages.com/DQmYgUMNw5U6RB27yWdM7oGFmnBqGCXcMMazWpoCsAb5qzc/4297f61c7d2e4614891a80bba45c44ab.jpg)\n\n\n15  We just repeat the above steps\n![a4234b06ee844faf833d389609f19da3.jpg](https://cdn.steemitimages.com/DQmcGHRRPCBJUJ8ue2Ur592zZFfvzq5Jxm1vW4jaMMw5Wad/a4234b06ee844faf833d389609f19da3.jpg)\n\n\n16  Again\n![6a7f309f07be4799a6cb71eb95517324.jpg](https://cdn.steemitimages.com/DQmTyWapWrZE4jqA9MkspmBvzUSbHu83uw7TZU3bnmmFRDr/6a7f309f07be4799a6cb71eb95517324.jpg)\n\n\n\n17  Brush the surface with egg wash, or water ~\n\nroll a layer of cheese powder to decorate\n![b978d62ddf2241ebbfac3922854b39e6.jpg](https://cdn.steemitimages.com/DQmQcJ7acscgT4qdbikLLT35oC1NcvMiVWUpmwoHtbM9Twx/b978d62ddf2241ebbfac3922854b39e6.jpg)\n\n\n18  spaced\n![d52d97708dc04c1da8a547eaa1849b85.jpg](https://cdn.steemitimages.com/DQmbE6Kwzaik7qExLSPxst1ZgWvsiQ6ZQ9yb7gabG5NfXoW/d52d97708dc04c1da8a547eaa1849b85.jpg)\n\n\n19 Send to the final fermentation ~\n\nReference:\n\nCass 100 fermentation box, temperature 32-35 degrees, humidity 75-85, time 40 minutes\n![b5a57ccfd9df4677af45503369b5d790.jpg](https://cdn.steemitimages.com/DQmUyQK9uuvaQwSwVXXpV2o1SmcJogp94cynby11ntE51nZ/b5a57ccfd9df4677af45503369b5d790.jpg)\n\n\n20 When the fermentation is about to end, preheat the oven to 190 degrees 15-20 minutes in advance\n\n![9f0129c40f5e45898d358b2eb3d15900.jpg](https://cdn.steemitimages.com/DQmQDLqBWXVWJfma3PbLEdrHmXXsMNuyzvmLSvJybgTzPKk/9f0129c40f5e45898d358b2eb3d15900.jpg)\n\n\n\n21  Fermentation is complete ~\ncut a knife in the middle ~\n![63720f5a79d848338230d83b8b8ef4d6.jpg](https://cdn.steemitimages.com/DQmSfGKYbaoqRTapvgoBLUCJKrPGj4FA1jn7yMiJwMc9ZgU/63720f5a79d848338230d83b8b8ef4d6.jpg)\n\n\n\n\n22  Cut the button and squeeze a stick of butter, the mouth will expand more beautifully\n![f5187e6636c84e019eadf0ea505ca034.jpg](https://cdn.steemitimages.com/DQmeYq8c11Xi9zgMsiXaz3ocWb5Ke4hf9BoUXmzE6KFz6BR/f5187e6636c84e019eadf0ea505ca034.jpg)\n\n\n23  ❗️Hai’s SP50 layer oven refers to the upper and lower fire at 190 degrees for 12 minutes, and the air furnace refers to 155 degrees for 12 minutes. Observe the coloring\n\n.\n\nThe time is for reference only, or it should be based on your usual baking habits. Different abrasives in the oven are heated differently.\n![e952bb0545ed4cb98fd8030f808dbfd4.jpg](https://cdn.steemitimages.com/DQmbgE1ajPzUM99QSfuDu73yvNbAsLCv2zNRJYzb8WmHUFU/e952bb0545ed4cb98fd8030f808dbfd4.jpg)\n\n\n24  Butter + salt + garlic + parsley (chopped green onion/French fragrant)\n\n![442372b326db4d0ea8e7869de407079b.jpg](https://cdn.steemitimages.com/DQmW6jfcpwUsCW8hdCPd2rbrNPZ9BnntoCxMjivGd6zQieP/442372b326db4d0ea8e7869de407079b.jpg)\n\n25  Apply it evenly on the wound hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha\n\nto melt while it is hot~\n![18d38e0b644641b2ade2092ea0329ce8.jpg](https://cdn.steemitimages.com/DQmPjkiT5P84UrieCoi9LTpnJvjBKK1zCXXUxt5mxLKgddY/18d38e0b644641b2ade2092ea0329ce8.jpg)\n\n\n26  A very successful one\n![a9fca6a47e7b4ce688817b2e11fc97f7.jpg](https://cdn.steemitimages.com/DQmPuFMEFpPpsUpVaEkTMbdQZKjAWk26iqeKaYMTrKie7dX/a9fca6a47e7b4ce688817b2e11fc97f7.jpg)\n\n# If you don't like garlic, ignore the garlic paste\n\n\n# Thank you very much for reading my article. Writing an article is not easy. Can you give me a \"like\"? Thank you very much for your support! Click to subscribe for more delicious food! Thank you very much. Have a nice day. Thank you very much. Good bye!",
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